Ingredients
– 1 cup almond flour
– 1/2 cup erythritol or your favorite keto sweetener
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup pecans, chopped
– 1/4 cup sugar-free pecan pie syrup (optional)
Equipment Needed
– Mixing bowls
– Electric mixer (or a whisk)
– Baking sheet
– Parchment paper
– Measuring cups and spoons
– Cookie scoop or tablespoon
Step-by-Step Instructions
Getting started with these cookies is a breeze! First, I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, I combine the almond flour, erythritol, baking powder, and salt. It’s important to mix these dry ingredients first to ensure even distribution of the sweetener. After that, I add in the softened butter and mix until it resembles a crumbly texture. I really find that using an electric mixer makes this step easier and quicker! (See the next page below to continue steps…)