Keto Vanilla Pecan Butter Crunch (Print Version)
Crispy, buttery vanilla cookies with toasted pecans. A satisfying low-carb sweet treat with just 1 net carb each.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/3 cup coconut flour
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated erythritol or preferred keto sweetener
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract
→ Add-Ins
09 - 1 cup pecans, roughly chopped and lightly toasted
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and fine sea salt until evenly blended.
03 - In a large bowl, beat the softened butter and erythritol together using an electric mixer or whisk until light and fluffy.
04 - Beat in the egg and pure vanilla extract until the mixture is smooth and well combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft, cohesive dough forms.
06 - Gently fold the toasted, chopped pecans into the dough until evenly distributed throughout.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each portion with your fingers or the back of a spoon.
08 - Bake for 16 to 18 minutes, or until the edges are golden and the centers are set.
09 - Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely for maximum crunch.
# Expert Advice:
01 -
- That deep butter crunch texture is real and honest, no compromises required.
- You probably have most of these ingredients in your keto pantry already.
- They disappear fast at gatherings where nobody even knows they are sugar free.
02 -
- Coconut flour is not optional and cannot be swapped one for one with almond flour, it absorbs far more liquid than you expect.
- Erythritol can sometimes create a slight cooling sensation on the tongue, which is normal and fades as the cookies cool completely.
03 -
- Soften your butter properly at room temperature but do not melt it, because melted butter changes the texture from crunch to cakey.
- Let the cookies cool completely before biting in, because erythritol based cookies firm up as they cool and the real crunch develops in that final stage.