Nutrition:

1 cookie: 106 calories, 11g fat (3g saturated fat), 12mg cholesterol, 45mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 1g protein.

​

Ingredients:

​

• 2/3 cup almond flour

• 1 cup finely chopped pecans

• Granulated erythritol equivalent to 1/4 cup granulated sugar

• 7 tablespoons butter, softened

• 1 teaspoon vanilla extract

• Dash salt

• Powdered erythritol

​

Directions:

​

1. In a large bowl, combine the first 5 ingredients. Stir in butter until evenly blended. Cover and refrigerate for 30 minutes or until easy to handle.

2. Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Bake until slightly golden around the edges, about 10-12 minutes. Remove to wire racks to cool slightly. While still warm, gently roll in powdered erythritol. Cool completely on wire racks. Store in an air-tight container.