Description
Delicious Keto Pecan Crescents that are perfect for a low-carb diet.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup finely chopped pecans
- 1/4 cup powdered erythritol (or preferred keto sweetener)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, chopped pecans, powdered erythritol, salt, and baking powder. If using cinnamon, add it now.
- In another bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too crumbly, you can add a teaspoon of water or almond milk to help it come together.
- Scoop out small portions of dough (about 1 tablespoon each) and roll them into crescent shapes.
- Place them on the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the crescents to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg