Pecan Keto Crunchies
Indulge in these irresistible keto cookies made with coconut flour, almond butter, and a touch of sweetness from monkfruit sweeteners. Experience the delightful nutty flavors and satisfying crunch with chopped pecans replacing the almonds. These low-carb treats are perfect for a guilt-free snack or dessert.
ingredients
- 1/2 cup coconut flour
- 1/2 cup unsalted butter, softened
- 1/4 cup almond butter
- 1/3 cup brown monkfruit sweetener
- 1/4 cup powdered monkfruit sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 large eggs
- 1/4 cup chopped pecans
steps
- 1.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2.
In a mixing bowl, cream together the softened butter, almond butter, brown monkfruit sweetener, and powdered monkfruit sweetener until light and fluffy.
- 3.
Add the eggs and vanilla extract to the mixture and continue to mix until well combined.
- 4.
In a separate bowl, whisk together the coconut flour, salt, and baking powder.
- 5.
Gradually add the dry mixture to the wet ingredients, stirring until a dough forms.
- 6.
Fold in the chopped pecans until evenly distributed throughout the dough.
- 7.
Using a tablespoon-sized portion of dough, roll into a ball and place it onto the prepared baking sheet. Flatten each ball slightly with a fork.
- 8.
Bake for 12-15 minutes, or until the edges are golden brown.
- 9.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
