Serving 1 cookie
Fat 9 grams
Net Carbs 1 gram
1 1/2 cups almond flour
1/8 teaspoon salt
1/8 teaspoon teaspoon baking soda
1/2 stick salted butter
1/2 cup Swerve Granular
2 teaspoons vanilla extract
1/2 cup chopped pecans
1/4 cup Swerve Confectioner’s
Combine flour, salt and baking soda in a food processor and pulse in butter, Swerve Granular and vanilla.
Mix in pecans by hand.
Scooping 1 heaping Tablespoon, use your hands to form cookies into balls. Press firmly and put on a parchment lined flat cookie sheet.
Put in fridge for 30 minutes.
Preheat oven to 350F.
Remove cold cookies from fridge and bake for 14-16 minutes.
Cookies are ready when they lose some of their roundness and begin to brown LIGHTLY on top.
Remove from oven and allow to cool for 20 minutes.
Place Swerve Confectioner’s in bowl and lightly dip cookies into Swerve or sprinkle with a sifter.
Makes about 20 cookies.
8 Comments Add yours
Yummy! On my list to do, dear Brenda Sue.
I believe you will like them, Dolly! Sand Tarts are wonderful! Thank you…❤
My pleasure, darling.
I could make these for my insulin dependent hubby without the powdered sugar.
Hey Susie! They’re sprinkled with Swerve Confectioner’s and it is considered diabetic friendly. I hope he can enjoy them!
Sounds delicious. I have to try this without salt. I stopped using salt five years ago when my husband was diagnosed with acute kidney disease. There is enough salt in the other food that we eat anyway.
Awesome, let us know how you like them. Thank you for reading and commenting. I hope you enjoy our website.
Let us know how they turn out! Thank you for reading and commenting!