Recipe: Buttery Keto Pecan Sandies

Ingredients

Preheat the oven to 350°F and line a sheet pan with parchment paper.
Chop the pecans in a food processor until small pieces are formed.
Add almond flour, oat fiber, low carb sugar, gelatin, xanthan gum, baking soda, and pulse to mix.
Cut the cold butter into small pieces and add to the food processor, processing until incorporated.
In a small bowl, beat the vanilla into the egg white and pour it evenly around the mixture in the food processor, processing until the dough is moist.
If the dough does not hold together, add 2 teaspoons of water and process again.
Cover the dough and refrigerate for 1 hour.
Scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
Dip the tops into sweetener and flatten using waxed paper and a glass.
Bake for 10-15 minutes until the edges begin to brown.
Let the cookies sit for 5 minutes before transferring to a cooling rack and cool completely for 2-4 hours before enjoying.

Servings

18 cookies

Calories

126

Total fat

12.16g

Total carbohydrates

3.2g

Total protein

2.33g

Sodium

57mg

Cholesterol

14mg