Ingredients:For the Cookies:4 oz cream cheese, softened1/2 cup unsalted butter, softened1/2 cup granulated erythritol or your preferred keto-friendly sweetener1 large egg1 tsp vanilla extract2 cups almond flour1/2 cup chopped pecans1/2 tsp baking powder… | By deiv3 on August 22, 2024 | Ingredients: For the Cookies: 4 oz cream cheese, softened 1/2 cup unsalted butter, softened 1/2 cup granulated erythritol or your preferred keto-friendly sweetener 1 large egg 1 tsp vanilla extract 2 cups almond flour 1/2 cup chopped pecans 1/2 tsp baking powder A pinch of salt Instructions: - Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Prepare the Wet Ingredients:
In a mixing bowl, combine the softened cream cheese and softened unsalted butter. Mix until smooth. - Add Sweetener and Egg:
Add the granulated erythritol (or your chosen sweetener) and the egg. Mix until the mixture is creamy and well combined. - Stir in Vanilla Extract:
Stir in the vanilla extract. - Incorporate Dry Ingredients:
Add the almond flour, chopped pecans, baking powder, and a pinch of salt to the bowl. Mix until a cookie dough forms. - Portion the Dough:
Scoop portions of the dough (about 1 to 1.5 tablespoons each) and roll them into balls. - Flatten and Bake:
Place the dough balls onto the prepared baking sheet. Use a fork to gently flatten each ball, creating a crisscross pattern. Bake in the preheated oven for about 12-15 minutes, or until the cookies are golden brown around the edges. - Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely. Nutrition Facts (24 Cookies): Calories: 100 Total Fat: 9g Saturated Fat: 3g Sodium: 45mg Total Carbohydrates: 3g Dietary Fiber: 1g Sugars: 0g Protein: 3g | | | |
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