A low carb, keto, and gluten free version of pecan sandies, a type of shortbread cookie made with ground and chopped pecans.
Measure out 1 1/2 ounces of pecans, and run them through a blender or food processor for a few seconds until they’re finely ground. Chop the remaining 1/2 ounce of pecans into small pieces.
Add vanilla and almond extracts, then beat until just combined, about 10 seconds on low speed.
Bake at 325 F until they’re brown around the edges, 15 to 20 minutes. Let the cookies cool completely before removing from parchment paper. They’re very soft after baking, and will harden as they cool.
This recipe yields 1 g net carbs per serving (1 cookie or 1/10th of the recipe).
|Nutrition Facts Per Serving|
|Total Fat 13g||20%|
|Saturated Fat 3g||17%|
|Trans Fat 0g|
|Total Carb 2.5g||1%|
|Dietary Fiber 1.5g||6%|