Recipe: Buttery Keto Pecan Sandies Cookies

Ingredients

Preheat the oven to 350°F and prepare 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 salt to the processor and pulse to mix.
Cut the cold butter into small pieces, add to the processor, and process until incorporated.
In a small bowl, beat the vanilla into the egg white, then pour it into the processor and mix until the dough is evenly moist.
Refrigerate the dough for 1 hour.
Scoop the dough onto the baking sheet, spacing them 2 inches apart, and dip the tops into sweetener.
Flatten the cookies using wax paper and a flat-bottomed glass.
Bake for 10-15 minutes or until the edges begin to brown.
Let the cookies cool for 5 minutes on the sheet before transferring to a cooling rack, and allow to 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