Keto Cream Cheese Pecan Cookies

Ingredients:

4 oz (about 1/2 cup) cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup granulated erythritol or sweetener of choice
1 large egg
1 teaspoon vanilla extract
2 cups almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans

Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened cream cheese, softened butter, and granulated erythritol until smooth and well combined.

Add the egg and vanilla extract to the cream cheese mixture. Mix until the wet ingredients are fully incorporated.

In a separate bowl, whisk together the almond flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until a soft cookie dough forms.

Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.

For easier handling, you can chill the cookie dough in the refrigerator for about 30 minutes.

Scoop out tablespoon-sized portions of the dough and roll them into balls. Place the balls on the prepared baking sheet, leaving space between each.

Use the back of a fork to gently flatten each cookie, creating a crisscross pattern on top.

Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings: per cookie

Nutritional Information: Calories: 120, Fat: 11g, Carbohydrates:3 g, Fiber: 1g, Protein: 3g