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These buttery pecan cookies, or higher know as pecan sandies, are stuffed with finely chopped toasted pecans which give such an amazing crunch. There aren’t any eggs on this recipe in order that they have a pleasant crispness that’s unusual with a sugar free and gluten free cookie. In the event you’ve been on the lookout for crunchy low carb cookies, these is perhaps the one!
Low Carb Butter Pecan Cookies
I hope you get pleasure from these low carb cookies! They’re nutty, crunchy, barely candy, and oh so buttery. Making your individual butter pecan cookies is a cinch!
Servings: 12
Energy: 168
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Elements
US to Metric Conversion Chart for Widespread Keto Elements
Gear
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1 Rimmed half sheet pan = 18×13 inch (46cm x 33cm)
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stand mixer or electrical mixer
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2 tablespoon (35 mL) cookie scoop or 2 spoons (for dividing the batter evenly)
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Directions
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Put together the pecans: Preheat the oven to 350F (175C). Unfold the pecans on a rimmed baking sheet and toast for 5-7 minutes, shaking the pan midway by in order that they toast evenly. The pecans will change into aromatic and a barely darker brown. Let cool sufficient to deal with, then finely chop in a meals processor or with a pointy knife. Put aside.
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Maintain the oven at 350F (175C) and line a rimmed half sheet pan with parchment paper.
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Whereas the nuts are cooling, cream the butter and sugar. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment or a in giant bowl (use an electrical mixer). Beat on medium velocity for about 3-5 minutes, till the combination is pale yellow and fluffy (see images beneath recipe card). Remember to scrape the bowl midway by the method.
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After creaming, scrape the sides and backside of the bowl with a rubber spatula, then add the remaining substances to the bowl and proceed to combine till simply absolutely mixed.
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Utilizing a 2 tablespoon (35mL) cookie scoop or 2 spoons, divide the dough into 12 equal parts and place evenly spaced on the lined sheet pan. Flatten the tops and form the cookies so they’re roughly ½ inch (1.27cm) thick and a disk form.
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Bake within the heart of the preheated oven for 10 minutes. The underside edges will flip golden brown. Let cool on the pan earlier than serving.
Notes
- Pecans: I used 120 grams of pecan items for this recipe, however it’s also possible to use pecan halves. I like to make use of items as a result of they’re simpler to toss across the pan whereas toasting. If utilizing pecan halves, make sure you weigh them out with a kitchen scale so you’ve gotten the correct quantity.
- Retailer the cookies in an hermetic container at room temperature for as much as 3 days. Freeze for as much as 3 months.
Servings: 12
Vitamin per serving
Serving: 1cookie | Energy: 168 | Carbohydrates: 3g | Protein: 3g | Fats: 17g | Fiber: 2g
Vitamin is supplied as a courtesy solely. Please re-calculate by yourself with the substances and quantities you used for essentially the most correct knowledge.
Pictures to reference whereas making the low carb cookies
The pecan items after roasting…they scent toasty and have a pleasant crunch. It is very easy to go from toasty to burned whereas toasting nuts. Maintain a watch, and nostril on them!
That is concerning the consistency you need your pecans to be. You can go even finer if you would like, I simply would not have them any coarser than this.
The rationale we cream our butter and sugar (or granulated sweetener) collectively for baked items is so the sugar slices by the softened butter and makes air bubbles for a much less dense cookie. Scrape the bowl down midway by the creaming course of for the most effective outcomes.
After the butter and sugar are creamed collectively, we are able to add the opposite substances and blend till they’re simply mixed. Our dough is thick and barely crumbly.
The cookie dough needs to be divided into 12 even cookies. I all the time use a cookie scoop as a result of it’s one of the simplest ways to get cookies which might be completely even in dimension. Place them on the pan evenly spaced.
For finest outcomes and even cooking, I prefer to form the cookie dough into good spherical disks. I flatten the tops with wither my fingers or a flat bottomed cup.
The cookies bake in a 350F (175C) oven for precisely 10 minutes. The bottoms and edges flip a wonderful golden brown. Allow them to cool on the pan earlier than serving.
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