Keto Chocolate Chip Pecan Cookies {Gluten-Free, Grain-Free, Low Carb}

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I am ending this week with a cookie recipe because if you are like me, weekends are for baking, especially now that the holiday season is in full swing. I must admit I am so excited about this cookie recipe. Imagine a chocolate chip cookie with just 1.9 carbs per cookie and they are absolutely the best. Honestly, you can’t tell that this cookie has no added sugar or grains.

Now that the holidays are in full swing I have been baking daily, from gluten-free thumbprint cookies with cherry jam to gluten-free vanilla shortbread cookies for my family, friends and my team.  It took me a few tries to put the right ingredients and measurements together for this keto chocolate chip pecan cookie recipe, and voila…the cookie turned out perfect. The texture and flavour are just right, and the mini chocolate chips with chopped pecans bring this cookie to a 10! My favourite part about this cookie besides that it tastes sooo good, is that it is super easy to make. So if you are following a keto, gluten-free, grain-free or low carb diet, this cookie is for you. You will love it 🙂

Ingredients

  • 1 1/4 cup almond flour
  • 3 Tbsp. Coconut flour
  • 1 tsp. Baking soda
  • 1/2 tsp. Xanthan gum
  • 10 Tbsp. Salted butter (I used grass fed), at room temperature
  • 8 Tbsp. Erythritol
  • 1 tsp. Pure vanilla extract
  • 1 large egg, at room temperature
  • 4 Tbsp. Mini chocolate chips (I used baking chocolate chips by Lily's)
  • 1/2 cup chopped pecans
  • Please note; net carbs are based on the chocolate used in this recipe
  • Instructions

  • In a large bowl whisk together almond flour, coconut flour, baking soda and xanthan gum
  • In a separate bowl using an electric mixer cream together butter, erythritol and vanilla. Add egg and mix until light and creamy
  • Add half the flour mix into the butter mixture and stir to combine. Add balance of flour and mix until smooth
  • Stir in chocolate chips and pecans and cover with a plastic wrap. Refrigerate for 2 hours
  • Preheat oven to 350 F and line a large baking sheet with parchment paper
  • Using a small ice cream scoop or a tablespoon, divide dough into 24 cookies. Using your hands slightly flatten the cookies
  • Bake for 12 - 15 minutes until the edges start to golden. Remove from the oven and cool on the cookie sheet
  • Please note these cookies take few hours to crisp up


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