Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the Butter and Cream Cheese:
In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. You can use an electric mixer or a whisk for this step.
Add Sweetener and Egg:
Gradually mix in the erythritol until well combined. Then add the egg and vanilla extract, mixing until smooth.
Combine Dry Ingredients:
In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a dough forms.
Fold in Pecans:
Gently fold in the chopped pecans until evenly distributed throughout the dough.
Shape the Cookies:
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of the spoon or your hand.
Bake:
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers will appear soft but will firm up as they cool.
Cool and Serve:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Garnish with extra chopped pecans on top if desired.
Tips for the Best Keto Cream Cheese Pecan Cookies:
Chill the Dough: If you find the dough too sticky to work with, you can chill it in the refrigerator for about 30 minutes before baking.
Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
Enjoy!
These Keto Cream Cheese Pecan Cookies are the perfect low-carb dessert to enjoy any time of the day. With their soft texture and delightful flavor, they make a fantastic treat for anyone following a keto lifestyle. Indulge guilt-free with these delicious cookies that are sure to impress your family and friends!
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