Ingredients:

  • 1 cup almond flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup powdered erythritol or another keto-friendly sweetener
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream Butter and Sweetener: In a mixing bowl, cream together the softened butter and powdered erythritol until well combined.
  3. Add Vanilla Extract: Stir in the vanilla extract, ensuring it is evenly incorporated into the butter mixture.
  4. Incorporate Almond Flour: Gradually add the almond flour to the mixture, stirring continuously until a dough forms.
  5. Fold in Chopped Pecans: Gently fold in the chopped pecans, distributing them evenly throughout the dough.
  6. Form Cookies: Using your hands, shape the dough into small cookie-sized rounds and place them on the prepared baking sheet. Space them about 1-2 inches apart.
  7. Flatten the Cookies: Use a fork or your fingers to flatten each cookie slightly.
  8. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
  9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. Serve and Enjoy: Once the cookies are completely cooled, they are ready to be enjoyed! Store any leftovers in an airtight container.