Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with a silicone mat or parchment paper.
- Grind the pecans in a food processor (or with a stick blender's chopper attachment) using short pulses until they look like fine sand. Stop before they turn into nut butter.
- Crack the egg into a mixing bowl and whisk until lightly beaten. Add the ground pecans and sweetener and stir until a soft, loose dough forms.
- Divide the dough into 12 portions (about a heaped teaspoon each), place them on the lined baking sheet and flatten each one slightly with the back of the spoon.
- Bake for 8-10 minutes, until the tops are set and the edges are just turning golden.
- Leave the cookies on the tray for 5 minutes to firm up, then transfer to a cooling rack. Once completely cool, store in an airtight container.
Nutrition
Video
Notes
One serving is 2 cookies (the recipe makes 12). Net carbs are calculated from the nutrition facts; the sweetener is not counted.
Store-bought pecan flour or pecan meal can replace the chopped pecans: use about 1 cup (110 g) and skip the grinding step.
Best eaten the day they're baked. Store in an airtight container for 1 day at room temperature or up to 4 days in the fridge, or freeze for up to 2 months.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
