Ingredients
• 2 cups Almond Flour: (The low-carb base).
• 1 cup Finely Chopped Pecans: (Provides the “melt-in-your-mouth” texture).
• 1/2 cup Unsalted Butter: Softened.
• 1/2 cup Powdered Erythritol or Monk Fruit: (Divided: half for the dough, half for coating).
• 1 tsp Vanilla Extract.
• Pinch of Salt.
Preparation Method
1. Mix the Dough: In a large bowl, cream the softened butter with 1/4 cup of the powdered sweetener and the vanilla extract. Stir in the almond flour, salt, and chopped pecans until a thick dough forms.
2. Shape: Roll the dough into small, 1-inch balls and place them on a baking sheet lined with parchment paper.
3. Bake: Place in a preheated oven at 160°C (325°F) for 15–18 minutes. You want them to be set but not heavily browned.
4. The First Coat: Let the cookies cool for only 5 minutes. While they are still warm (but handleable), roll them in the remaining powdered sweetener.
5. The Second Coat: Let them cool completely. Once cold, roll them in the powdered sweetener one more time for that perfect “snowball” look.
Your Low-Carb Recipe Collection Recap
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