Keto Cream Cheese Pecan Cookies

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter, softened
• 1/4 cup cream cheese, softened
• 1/2 cup powdered erythritol
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the almond flour, coconut flour, baking powder, and salt. Set aside.
3. Cream Butter and Cream Cheese: In a large bowl, use an electric mixer to beat the softened butter and cream cheese until smooth and creamy.
4. Add Sweetener and Egg: Add the powdered erythritol and beat until fully incorporated. Add the egg and vanilla extract, and continue to beat until the mixture is well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms.
6. Fold in Pecans: Gently fold in the chopped pecans until evenly distributed throughout the dough.
7. Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your fingers or the back of a spoon.
8. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. The cookies will still be soft in the center but will firm up as they cool.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Enjoy your keto cream cheese pecan cookies with a nice cup of coffee or tea!