Moderate Carb Cinnamon Pecan Shortbread Cookies
If you’re looking for a treat that’s not too indulgent but still satisfies, these Cinnamon Pecan Shortbread Cookies are a fantastic option. Made with almond flour and a touch of oat fiber, these cookies are buttery, crumbly, and packed with roasted pecans and cinnamon for a delightful flavor.
Visit Ketori-La for more moderate-carb recipes and snack ideas.
Ingredients
- 1 cup almond flour
- 2 tablespoons oat fiber
- 1/2 cup butter, softened
- 1/4 cup erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup roasted pecans, chopped
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, cream together the softened butter and sweetener until light and fluffy.
- Add in the almond flour, oat fiber, cinnamon, and sea salt. Stir until combined.
- Fold in the chopped roasted pecans.
- Roll the dough into a log shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your perfectly crumbly shortbread with a cup of tea or coffee!
Macros (Per Serving)
- Servings: 14 cookies
- Calories: 130 per cookie
- Total Carbs: 9g
- Fiber: 4g
- Net Carbs: 5g
- Protein: 3g
- Fat: 11g
Looking for more balanced carb treats? Try our Keto Creamy Garlic Butter Chicken for a delicious meal option to enjoy before dessert!
