These Butter Pecan Cookies live up to their name. They are buttery and chock full of pecans. They are crisp, sweet, and are the perfect sweet bite after supper.
These are one of my favorite cookies ever. I made them for the first time as a newlywed almost 13 years ago when this recipe came in my little Martha Stewart Everyday Food magazine. I’ve made them countless times since.
When I perfected my shortbread cookie dough early this month I knew that adding pecans to it would change it into the special sweet known as Butter Pecan Cookies. My husband has always loved these too. He’s not a huge sweets guy but he has a special place in his heart for nut cookies.
Butter Pecan Cookies – Low Carb, Grain/Sugar/Egg Free, THM S
Ingredients:
1 stick cold salted butter, cut into pieces
1 cup almond flour
1/3 cup coconut flour
2/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend), divided
2 tsp gelatin
1 tsp vanilla
1 cup pecans
Instructions:
Preheat oven to 350. Line a large cookie sheet with parchment paper.
Combine the butter, almond flour, coconut flour, 1/3 cup of the sweetener, gelatin, and vanilla in a food processor. Pulse until wet crumbs form. Add the pecans. Pulse until they are chopped.
Divide the dough into 16 pieces. Put the remaining 1/3 cup sweetener in a shallow bowl. Roll each piece of dough into a ball. Put in the sweetener and press it into a disc. Flip it over and press again so both sides are dusted with sweetener. Put on the prepared baking sheet. Repeat.
Bake for 17-19 minutes or until the edges are golden.
Yields 16 cookies
15 minPrep Time
17 minCook Time
32 minTotal Time
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Ingredients
- 1 stick cold salted butter, cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 2/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend), divided
- 2 tsp gelatin
- 1 tsp vanilla
- 1 cup pecans
Instructions
- Preheat oven to 350. Line a large cookie sheet with parchment paper.
- Combine the butter, almond flour, coconut flour, 1/3 cup of the sweetener, gelatin, and vanilla in a food processor. Pulse until wet crumbs form. Add the pecans. Pulse until they are chopped.
- Divide the dough into 16 pieces. Put the remaining 1/3 cup sweetener in a shallow bowl. Roll each piece of dough into a ball. Put in the sweetener and press it into a disc. Flip it over and press again so both sides are dusted with sweetener. Put on the prepared baking sheet. Repeat.
- Bake for 17-19 minutes or until the edges are golden.
| Nutrition Facts |
| Amount Per Cookie, 16 per recipe |
|
Calories 146
|
|
%Daily Value
|
|
Total Fat 14.8g
23%
|
|
Saturated Fat 4.9g
25%
|
|
TransFat 0.0g
|
|
Cholesterol 15mg
5%
|
|
Sodium 41mg
2%
|
|
Total Carbohydrates 2.7g
1%
|
|
Dietary Fiber 1.7g
7%
|
|
Sugars 0.7g
|
|
Protein 2.2g
|
|
Vitamin A 4%
Vitamin C 0%
|
|
Calcium 2%
Iron 4%
|
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These are very good. I love the walnut cookies too. Best keto cookies I have tried. Thank you
I just made these and have two comments, one I made have had my oven a bit too hot and therefore they turned pretty dark but do not taste burnt at all. Two, I tried to take them off the pan too quickly and they broke. You need to let them cool some on the pan to allow them to set more.
These look so wonderful. I can’t wait to try them. Since we have doggies, we don’t use Gentle Sweet in our home. We do have Sweet Blend. Do you happen to know how much Sweet Blend I could use in this recipe instead? Thank you!