Here’s a recipe for Keto Cream Cheese Pecan Cookies, including ingredient quantities, instructions, and approximate nutrition information:
Ingredients:
- 1 cup (240g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated erythritol or other keto-friendly sweetener
- 1 teaspoon vanilla extract
- 2 cups (200g) almond flour
- 1/2 cup (60g) chopped pecans
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened cream cheese, softened butter, granulated erythritol, and vanilla extract until smooth and creamy.
- Add the almond flour, chopped pecans, and salt to the bowl. Mix until well combined and a dough forms.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Use the back of a fork to gently flatten each ball of dough, creating a criss-cross pattern on top.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the Keto Cream Cheese Pecan Cookies in an airtight container at room temperature for up to 5 days.
Nutrition information (per serving, based on 24 servings):
- Calories: 120
- Total Fat: 11g
- Saturated Fat: 4.5g
- Cholesterol: 20mg
- Sodium: 50mg
- Total Carbohydrates: 3g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 3g
Enjoy your Keto Cream Cheese Pecan Cookies as a delicious and low-carb treat!