Description

These crumbly peanut butter pecan cookies have a rich, nutty flavor. The addition of salt as a topping breaks the natural sweetness of pecans and takes the flavor to the next level. In addition, these cookies are very filling and make a great snack. They'll be perfect for taking with you on the go or with a cup of tea in the morning or afternoon.

Servings

15 Servings

Ingredients

* 1/2 Cup Peanut Butter, unsalted and unsweetened * 4 Tablespoons Butter, softened * 1/3 Cup Stevia and Erythritol Blend, powdered * 1/2 Cup Almond Flour * 1 Tablespoon Coconut Flour * 1 Egg, yolk only * 1/4 Himalayan Salt + some for sprinkling * 2 Tablespoons Pecans, chopped

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PEANUT BUTTER PECAN COOKIES

Super Keto

Nutrition List [per serving]

Total Fat: 9.9g - Carbs: 2g - Added Sugar: 0g - Fiber: 1.2g - Protein 1.9g - Net Carbs: 0.8g

Grade

0–2g Net Carbs

Total Time

40 Minutes

Preparation Time

40 Minutes

How To Make

Step #1: Preheat your oven to 175°C [350°F]. Line your baking sheet with parchment paper.

Step #2: Using a hand mixer, combine butter and sweetener until fluffy.

Step #3: Add in peanut butter and mix well. Next, add egg yolk.

Step #4: Once the consistency is smooth, fold in the almond and coconut flours and salt. Mix until the batter stiffens.

Step #5: Using a scoop or a teaspoon, form round cookies and place them on the parchment paper.

Step #6: Top the cookies with pecans and extra salt.

Step #7: Bake for 11 to 15 minutes, or until the bottoms are golden.

Step #8: Cookies need to cool completely before eating. Then they will harden a little more.

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