Description
A delicious and easy recipe for diabetic-friendly, low-carb cream cheese pecan cookies, perfect for a guilt-free sweet treat.
Ingredients
1 ½ cups almond flour
3 oz cream cheese, softened
½ cup unsalted butter, softened
½ cup erythritol or monk fruit sweetener
1 tsp vanilla extract
½ cup chopped pecans
Pinch of salt
Instructions
Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Beat butter, cream cheese, and sweetener until fluffy.
Step 3: Mix in vanilla, then fold in almond flour, salt, and pecans.
Step 4: Roll dough into small balls, flatten slightly, and place on the baking sheet.
Step 5: Bake for 12–15 minutes, until edges are lightly golden.
Notes
For extra flavor, lightly toast the pecans before adding them to the dough. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze baked cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
