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Keto Cream Cheese Pecan Cookies
![450260199 400502292995652 7242060762013366806 n](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/450260199_400502292995652_7242060762013366806_n.jpg?resize=514%2C470&ssl=1)
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:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, coconut flour, baking powder, and salt. Set aside.
- 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.
- 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.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms.
- Fold in Pecans: Gently fold in the chopped pecans until evenly distributed throughout the dough.
- 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.
- 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.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Enjoy your keto cream cheese pecan cookies with a nice cup of coffee or tea!