2gNET CARBSPecan Shortbread Cookies
Buttery slice-and-bake shortbread with toasted pecans, egg free and under 2 g net carbs each.
Ingredients
- 2/3 cup pecans, toasted and finely chopped
- 1/2 cup unsalted butter, softened
- 1/3 cup powdered monk fruit sweetener
- 1 tsp vanilla extract
- 2 cups blanched almond flour
- 2 tbsp coconut flour
- 1/4 tsp salt
Directions
- Toast the pecans in a dry skillet over medium heat, stirring, 4 to 5 minutes until fragrant. Cool, then chop finely.
- In a large bowl, beat the butter, powdered monk fruit and vanilla until creamy, about 1 minute.
- Add the almond flour, coconut flour and salt and mix on low until a dough comes together. Mix in the pecans.
- Shape the dough into a log about 2 inches across and 10 inches long. Wrap in parchment and refrigerate at least 1 hour, until firm.
- Heat the oven to 325°F and line a baking sheet with parchment paper.
- Slice the log into 20 rounds about 1/2 inch thick and place them 1 inch apart on the sheet.
- Bake 14 to 17 minutes, until the edges are golden brown.
- Cool 15 minutes on the pan before moving. They are tender while warm and crisp up as they cool.
Nutrition per serving (1 cookie)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 2g.
Know your label
FDA counts sugar alcohols inside Total Carbohydrate, and makers may also list their grams on a separate line.
FDA says label nutrition information is usually based on one serving, so check the serving size before reading the carb grams.
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Contains
tree nuts, dairy
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Inspired by Hey Keto Mama. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/pecan-shortbread-cookies/



