The Best Low Carb, Gluten-Free Pecan Sandies Recipe Ever

Sweets have always been my dieting downfall. I can’t resist cookies, candy and pretty much all desserts. Tough on a Keto or Paleo diet. But, over the past couple years, I’ve found some great cookie, candy and dessert recipes that give me my sweet fix and are still healthy and low carb. This recipe definitely fits the bill.

I always loved Pecan Sandies cookies growing up. All that crumbly goodness was great dunked in a nice cold glass of milk. I tried these cookies and fell in love all over again. My sister, the cookie making queen in our family, couldn’t believe they had no flour in them when she looked at them. And she was impressed when she tasted them, too – as was everyone who tasted them. They are delish!

Keto-Friendly Pecan Sandie Recipe

Adapted from isavea2z.com recipe for Keto Shortbread. I use a combination of coconut sugar and pure monk fruit powder to sweeten these, but you can use the sweetener of your choice. Pure monk fruit is soooo sweet, you only need a little. I love the Pure Monk monk fruit sweetener because there is no weird aftertaste like with stevia and erythritol. Read monk fruit sweetener labels carefully – many have other sweeteners in there. This was the only one I found that was just monk fruit. To make these cookies Paleo-friendly, substitute coconut oil for the butter.

Ingredients:
2 1/2 cups almond flour
6 Tbs softened cultured butter
1 Tbs organic coconut sugar
1/4 tsp Pure Monk monk fruit sweetener
1 tsp vanilla extract
1/4 cup organic chopped pecans (eliminate for shortbread or allergies)

Directions:
1) Preheat oven to 350°.
2) Mix softened butter and sweetener until light and fluffy. If the butter is too soft, it will be too oily, so don’t over soften the butter.
3) Mix in vanilla.
4) Add the almond flour slowly and mix well. It should look a little crumbly, but will stick together and be dough-like when you pick it up.
5) Drop by tablespoon full onto cookie sheet. Press each one down to 1/4 to 1/2 inch thick. They will not expand much when cooked, so don’t make them too thin.

6) Cook for 8 – 12 minute, depending on thickness, on top rack. The edges will be a light golden brown when done. They will be very crumbly when hot and will harden as they cool. Cool on rack and enjoy! Makes 20 cookies.

Macro Info per cookie if using my sweetener suggestions: