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 Meal Is A Winner
Kitchen Tricks
- Chill the dough before baking to prevent spreading and keep the cookies thick.
- Watch the baking time closely to avoid overbaking; cookies should be soft when removed from the oven.
Step 1
Toast the almond flour and ground pecans in a skillet over medium heat. Cook them for about 3 to 6 minutes, stirring often, until they turn golden and smell nutty. Take the skillet off the heat, then whisk in the cinnamon, salt, and nutmeg. Let this mixture cool while you get everything else ready.
Step 2
In a large bowl, beat the butter and erythritol together with an electric mixer until the mixture is smooth and creamy. Then, add the egg and vanilla extract and mix until combined. Fold in the toasted almond flour mixture along with the coconut flour, stirring until the dough comes together.
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. When you’re ready, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 4
Slice the chilled dough into about 24 even cookies and place them on the baking sheet. Bake for 12 to 15 minutes, or until the edges are just starting to turn golden. Let the cookies cool a bit before enjoying!
