Makes 8 cookies
These delicious pecan pie cookies will satisfy your sweet tooth while sticking to your macros for the holidays!
Prep Time: 20 minutes
Baking Time: 8 minutes
3/4 cup of almond flour
1/4 cup of coconut flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla bean powder
1/4 cup erythritol sweetener
5 tablespoons butter, melted
2 tablespoons butter
1/4 cup coconut crème
1/4 teaspoon sea salt
Pecans for garnish
Preheat your oven to 350 degrees Fahrenheit.
Mix all dry cookie ingredients together in a bowl.
Combine melted butter with the dry ingredients slowly, stirring together until it is a dough consistency.
Scoop by the tablespoon, forming into balls with your hands, and place on a baking tray lined with parchment paper.
Place entire tray in the fridge for 15 minutes.
While cookies are in the fridge, prepare the pecan pie crumble by heating butter in a small saucepan on low heat until it simmers, about 3 minutes. Whisk in coconut crème, followed by remaining ingredients and continue to simmer, stirring often, for 4 minutes (not longer to prevent burning).
Remove from the heat and allow to cool and harden, about 5 minutes.
Bake for 5 minutes, then flatten a bit with a fork, and finish baking for 3 more minutes.
Remove from the oven and allow to cool for 5 minutes before spooning pecan pie crumble over each cookie. Store leftovers in a glass container for 1-3 days.
Net Carbs: 10