Butter pecan keto cookies
- ½ cup pecans
- ½ cup butter
- ½ cup erythritol
- 1 ¾ cups almond flour
- 2 tbsp coconut flour
- ½ tsp vanilla
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment. Chop pecans.
In a bowl, beat together butter and erythritol until light and fluffy, about 2 minutes, Add almond flour, coconut flour and vanilla; beat until combined. Fold in pecans.
Roll dough into 1-inch balls and place on the prepared baking sheets. Flatten slightly. Bake 10 to 15 minutes, until edges are golden.
Let cool. Enjoy 1 cookie per serving, or store in an airtight container at room temperature for future snacking.