Ingredients:

  • 1/2 cup Unsalted Butter, softened
  • 3/4 cup Powdered Keto Sweetener (plus 1/4 cup for coating)
  • 1 Large Egg yolk only
  • 1 tsp Vanilla Extract
  • 2 cups Blanched Almond Flour
  • 1 1/2 tsp Ground Cinnamon (for dough)
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup Pecans, finely chopped and toasted
  • 1 tbsp Ground Cinnamon (for coating)

Instructions:

  1. Toast the Pecans: Place chopped pecans in a dry skillet over medium heat. Toast for 3–5 minutes until fragrant. Set aside to cool completely.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, 1 1/2 tsp cinnamon, baking powder, and salt. Set aside.
  3. Prepare Coating: In a shallow dish, combine the coating ingredients (1/4 cup powdered sweetener and 1 tbsp cinnamon). Set aside.
  4. Cream Butter and Sweetener: In the bowl of a stand mixer, beat the softened butter and 3/4 cup powdered sweetener on medium speed until light and fluffy (about 3 minutes). Scrape down the bowl.
  5. Add Wet Ingredients: Beat in the egg yolk and vanilla extract until just combined. Do not overmix.
  6. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined into a cohesive, slightly sticky dough.
  7. Fold in Pecans: Fold in the cooled, toasted pecans using a spatula.
  8. Chill the Dough (Crucial Step): Cover the bowl or wrap the dough in cling film. Refrigerate for a minimum of 30 minutes. This prevents excessive spreading in the oven.
  9. Preheat and Prep: Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
  10. Scoop and Roll: Scoop the chilled dough using a small cookie scoop. Roll each portion between your palms into a smooth ball.
  11. Coat: Roll each dough ball thoroughly in the cinnamon coating mixture. Place on the prepared baking sheets, ensuring they are spaced about 2 inches apart.
  12. Bake: Bake for 10–12 minutes. The edges should be set, but the centres should still look slightly soft and pale. Do not wait for them to look golden brown.
  13. Cool: Allow the cookies to cool completely on the baking sheet for 10 minutes before transferring them to a wire rack. They firm up significantly as they cool.