Keto Pecan Sandies

 

Keto Pecan Sandies

  • Difficulty: easy
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A butter and pecan cookie reminiscent of a pecan sandy without all the added sugar.

Ingredients

  • 1/2 cup pecan halves and 15 pecan halves (if garnishing), divided. (I like this brand)
  • 3/4 cup blanched almond flour (I like this brand)
  • 1/2 tsp salt
  • 1/4 tsp baking powder (I like this brand)
  • 1/4 cup unsalted butter, softened
  • 2 tbsp granulated monk fruit blend (I like this brand)
  • 1/3 cup powdered sweetener (I like this brand and I powder it myself in my Magic BulletYou can also purchase pre-powdered here)
  • 1 egg yolk
  • 1/2 tspn maple extract (I like this brand)


Directions

  1. Preheat oven to 325℉
  2. Lightly toast pecans on a rimmed baking sheet, tossing halfway through until fragrant. Let cool.
  3. Pulse flower, salt, and 1/2 cup toasted pecans in a food processor until nuts are finely ground, just about 1 minute.
  4. Beat butter, granulated sweetener and confectioners sweetener in the bowl of a stand mixer with the paddle attachment on medium-high speed until light and fluffy, about 4 minutes.
  5. Add egg yolk and maple extract and beat until combined.
  6. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute.
  7. Cover bowl with plastic wrap and chill for 30-45 minutes in refrigerator.
  8. Scoop out tablespoonfuls of dough and roll out into balls between your hands and transfer to cookie sheet lined with a silicone baking mat or parchment paper, 3 inches apart.
  9. Flatten cookies using a fork. Cookies should be 1/2 inch thick. Optional: Garnish with one toasted pecan, gently pressed in the center of each cookie.
  10. Position racks in upper and lower thirds of the oven.
  11. Bake for 25-27 minutes. Let cool on baking sheets.
  12. Just before serving dust cookies with additional confectioners sweetener.

Keto Pecan Sandies Pinterest

6 thoughts on “Keto Pecan Sandies

  1. Oh my goodness. I love your Blog and I’m so making these pecan sandies and the pan dulce this weekend! Thank you for your Blog & Recipes.

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