Keto Pecan Shortbread
Oh. My. Dog.
Ingredients
- 3/4 c Almond Flour
- 1/4 c Coconut flour
- 1 large Egg
- 4 Tbsp butter melted
- 1/2 c erythritol
- 1 tsp vanilla extract
- 1/2 tsp Baking powder
- 1/4 tsp xanthan Gum
- 1/3 c raw pecans crushed
Instructions
- In a small bowl combine all the dry ingredients using a fork. Set aside.
- In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.
- Add the egg and combine. Add the rest of the dry mixture and mix one last time.
- In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.
- Place the entire mixture onto a piece of parchment paper and form a rectangular log using your hands. Roll the log up in the parchment paper and freeze for 30 minutes.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- After 30 minutes have passed, cut the log into 1/4 inch thick cookies – we were able to make 24.
- Bake for 15 minutes, until golden brown on the edges. Allow them to cool for 20 minutes prior to handeling or they will fall apart. Enjoy!
- Store in a zip top bag in the fridge up to 10 days or in the freezer up to 1 month.