Ingredients
Scale
- 1/2 cup unsalted butter (softened)
- 1/2 cup Swerve Sweetener
- 1 3/4 cups almond flour
- 2 tbsp coconut flour
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup chopped toasted pecans
Instructions
- Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.
- In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes.
- Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined.
- Stir in the chopped pecans.
- Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
- Bake for 5 minutes, then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick.
- Return to the oven and bake for another 10 to 12 minutes, until the edges are golden brown.
- Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.
Notes
You can swap out pecans for walnuts or macadamia nuts for a different flavor. Add a pinch of cinnamon or chocolate chips for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg