Keto Pecan Cookies with Chocolate Truffle Chunks
2.0g
Net Carbs
2.4g
Protein
11.8g
Fat
2.6g
Fiber
121
Calories
Cooking tip: Pecans and chocolate chunks, what’s not to love? These crunchy on the outside, chewy in the middle cookies are a wonderful keto friendly addition to a holiday cookie swap. Browning butter takes a bit of finesse. If you have not tried this culinary technique before, we encourage you to watch one of the many YouTube video tutorials to get a good idea of the steps and what you are looking for.
Ingredients:
- 5 tablespoons unsalted butter
- 1/3 cup (64g) Truvia brown sweetener
- 3 tablespoons (32g) Truvia sweet complete sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup (84g) blanched finely ground almond flour
- 2 tablespoons (14g) coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (55g) chopped pecans
- 6 Atkins Endulge Milk Chocolate Truffles, roughly chopped
- 1/8 teaspoon coarse kosher salt
Directions:
- Heat oven to 325°F and line 2 baking sheets with parchment paper.
- Begin by browning the butter. In a medium, light colored skillet over medium heat, melt the butter cut into 1 tablespoon pats. Once melted, whisk constantly until the butter becomes translucent, and then the color begins to darken, about 5 minutes total. As soon as it begins changing color pour directly into a medium heat-proof bowl and allow to cool at room temperature for 5 minutes.
- To the butter, whisk in brown sweetener and granulated sweetener until well combined. Add egg and vanilla and whisk until very well combined and smooth.
- In a medium bowl, whisk together almond flour, coconut flour, cinnamon, baking soda and salt until no clumps of flour remain. Add butter mixture and whisk until well combined. Fold in chopped pecans and chopped Atkins Endulge Milk Chocolate Truffles. Use a 1 ounce cookie scoop to portion dough into 15 cookies on the two prepared baking sheets, leaving about 1 inch between. Flatten each cookie to about ½-inch, and sprinkle evenly with coarse salt.
- Bake for 11-14 minutes, until browning around the edges, watching closely in the last 3 minutes to ensure they don’t burn. Cool on the baking sheet for 5 minutes, then transfer the cookies on parchment paper to a wire rack to fully cool. Note that these cookies are fragile and will crumble before they are cooled. These cookies are best enjoyed while still slightly warm. One cookie as described is one serving.
