Keto Pecan Shortbread Cookies
These Keto Pecan Shortbread Cookies are rich, buttery, and nutty! Perfect for satisfying your sweet cravings while staying low-carb.
Servings: 12 servings
Ingredients
Ingredients
- 10 Tbsp unsalted butter softened
- 2 cups sugar-free brown sugar packed
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp almond extract optional
- 1 2/3 cups finely ground almond flour
- 2/3 cup pecans chopped
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp sea salt
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Cream the butter and sugar-free brown sugar together until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition, then incorporate the extracts.
- Step 4: In another bowl, whisk together the almond flour, pecans, coconut, cinnamon, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Step 6: Portion out the dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
- Step 7: Bake for 12-15 minutes, until the edges are golden brown.
- Step 8: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper
- Cookie scoop or spoon
- Measuring cups and spoons
Notes
- Store in an airtight container to maintain freshness for up to a week.
- Freeze cookies for longer storage, lasting up to three months.
- Let frozen cookies thaw at room temperature before serving.