Chocolate Chip Pecan Cookies
Servings: 15 cookies
An easy low carb pecan cookie with chocolate chips and crunchy pecans.
- ½ cup butter softened
- ½ cup erythritol brown preferable
- 2 cups pecans ground
- ½ cup almond flour
- ½ cup chocolate chips sugar free
- ½ cup toasted pecans chopped
- 1 medium egg optional
- ½ teaspoon baking powder
- ½ teaspoon salt
Preheat the oven to 180C/350F degrees.
Cream the butter and erythritol together until smooth.
Add the ground pecan, almond flour, baking powder and salt.
If the mixture is too dry, add the egg. If the cookie mixture is soft enough, you can omit the egg.
Stir in the toasted pecans and chocolate chips.
Scoop a large walnut shape of the cookie mixture and shape into a ball.
Place on a parchment lined baking tray and gently press down to flatten the ball into a cookie shape.
Repeat for all the mixture.
Bake for 20-25 minutes until golden.
Remove from the oven and allow to cool before handling.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1cookie | Calories: 241kcal | Carbohydrates: 6.4g | Protein: 3g | Fat: 24g | Fiber: 2.9g