Description
Keto butter pecan cookies have a deep nutty flavor with browned butter, a hint of bourbon and toasted pecans.
Ingredients
Scale
1 1/4 cup almond flour
2 tsp coconut flour
3 tablespoons vanilla whey protein powder (I use precision engineered)
1/2 cup Swerve brown
3 tablespoons Bourbon whiskey
4 tablespoons butter
1 teaspoon baking powder
6 tablespoons heavy cream
1 egg
1/2 cup chopped, toasted pecans
Instructions
- Chop the pecans and toast them in a 300-degree oven for about 15 minutes, stirring occasionally.
- Measure all the ingredients out and mix the dry ingredients together in a large bowl.
- Brown the butter in a pan over medium heat
- Add the brown sugar and stir in.
- Turn off the heat and add the Bourbon to the brown sugar.
- Combine the heavy cream and eggs together and mix into the dry ingredients.
- Add the pecans.
- Add the brown sugar mixture to the rest of the ingredients.
- Allow the dough to chill in the refrigerator for at least 2 hours.
- Set oven to 350 degrees.
- Line a sheet pan or two with parchment paper.
- Use a cookie dough scooper or spoon to create about 1 ½” balls, then lightly press down.
- Bake for 15-17 minutes or until the cookies have browned.
Notes
Placing an extra pecan on top is mainly for decorative purposes.
