Low-Carb Keto Salted Butter Pecan Cookies
Servings: 18 cookies
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.
Using your mixer, cream together butter and sweetener until light and fluffy.
Add egg, vanilla and sea salt; beat until well incorporated.
Mix in almond flour.
Fold in chopped pecans and dark chocolate, if desired.
Using a cookie scoop, scoop cookie dough into your hand, roll lightly into a ball. Place ball on cookie sheet and flatten with your fingers. The cookies will not spread much while baking. Space cookies 1-2 inches apart on your cookie sheet.
Just before baking, sprinkle tops of cookies with a little additional sea salt.
Bake at 350 for 15 minutes, or until the edges are just starting to brown. (if you like a very crispy cookie, let them bake 2-3 minutes longer and get darker brown)
Allow cookies to cool on the pan for 5-10 minutes before transfer to a cooling rack.
Will keep in an air tight container for 3-5 days at room temperature, can be frozen for up to 6 months.
*swerve can be used in place of monk fruit, if desired.
Calories: 121kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 72mg | Potassium: 5mg | Fiber: 7g | Sugar: 0.4g | Vitamin A: 150IU | Calcium: 20mg | Iron: 0.5mg