Keto Shortbread Cookies

Growing up we always had at least two cartons of Pecan Sandies in our house at all times. My entire family loved them, but no one loved them as much as me. It seemed unfair that just because we were keto we couldn’t enjoy the simple flavors of a pecan sandie, so I made these Keto Shortbread Cookies with Pecans to remind you of the good old shortbread cookie days! Unfortunately, I can’t personally eat them because I am allergic to almond flour, but knowing that they are out in the world for others to enjoy brings me the same enjoyment of eating them.

INGREDIENTS:

• 1 tsp vanilla extract
• 1/2 tsp Baking powder
• 1/4 tsp xanthan Gum
• 1/4 cup Coconut flour
• 1 large Egg
• 4 tbsp butter, melted
• 3/4 cup Almond Flour
• 1/2 cup erythritol
• 1/3 cup raw pecans, crushed

INSTRUCTIONS:

1. In a small bowl combine all the dry ingredients using a fork. Set aside.
2. In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.
3. Add the egg and combine. Add the rest of the dry mixture and mix one last time.
4. In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.
5. 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.
6. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
7. After 30 minutes have passed, cut the log into 1/4 inch thick cookies - we were able to make 24.
8. 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!
9. Store in a zip top bag in the fridge up to 10 days or in the freezer up to 1 month.