Ingredients
- 1 cup almond flour
- ½ cup finely ground pecans
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup butter
- ¼ cup erythritol
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup coconut flour
Why This Recipe Is A Must Try
Helpful Tips For Cooking
- Don’t overbake; remove cookies when edges turn golden to keep them soft inside.
- Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.
Step 1
Toast the almond flour and ground pecans in a dry skillet over medium heat. Keep an eye on them and stir occasionally until they turn golden and smell nutty, which should take about 3 to 6 minutes. Take the skillet off the heat and whisk in the cinnamon, salt, and nutmeg. Let this mixture cool while you move on.
Step 2
In a large bowl, beat the butter and erythritol together until the mixture is smooth and creamy. Then, add the egg and vanilla extract, mixing well to combine. Gradually stir in the cooled almond flour mixture along with the coconut flour until a dough forms.
Step 3
Shape the dough into a log, wrap it tightly in plastic wrap, and pop it in the fridge for about an hour to firm up.
Step 4
When you’re ready, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into 24 even cookies and arrange them on the baking sheet.
Step 5
Bake for 12 to 15 minutes, or until the edges are just turning golden. Let the cookies cool a bit before digging in—they’re delicious warm or at room temperature!
