Ingredients:
For the Cookies:
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
- 1 large egg
- 1 tsp vanilla extract
- 2 cups almond flour
- 1/2 cup chopped pecans
- 1/2 tsp baking powder
- A pinch of salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Wet Ingredients:
- In a mixing bowl, combine the softened cream cheese and softened unsalted butter. Mix until smooth.
3. Add Sweetener and Egg:
- Add the granulated erythritol (or your chosen sweetener) and the egg. Mix until the mixture is creamy and well combined.
4. Stir in Vanilla Extract:
- Stir in the vanilla extract.
5. Incorporate Dry Ingredients:
- Add the almond flour, chopped pecans, baking powder, and a pinch of salt to the bowl. Mix until a cookie dough forms.
6. Portion the Dough:
- Scoop portions of the dough (about 1 to 1.5 tablespoons each) and roll them into balls.
7. Flatten and Bake:
- Place the dough balls onto the prepared baking sheet. Use a fork to gently flatten each ball, creating a crisscross pattern.
- Bake in the preheated oven for about 12-15 minutes, or until the cookies are golden brown around the edges.
8. Cool and Enjoy:
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Nutrition Facts
- (24 Cookies):
- Calories: 100
- Total Fat: 9g
- Saturated Fat: 3g
- Sodium: 45mg
- Total Carbohydrates: 3g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 3g
