Ingredients
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tsp cinnamon
- 3/4 cup erythritol, Swerve, or stevia
- 4 oz unsalted butter
- 1 tsp vanilla extract
- 1 tsp xanthan gum
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup chopped pecans
Directions
- Place the almond flour, coconut flour, baking powder, xanthan gum, cinnamon, sugar substitute, and salt in a medium-sized bowl.
- Place butter in large bowl and mix with electric mixer until whipped consistency. Add vanilla extract and eggs and beat together.
- Gradually add flour mixture to butter mixture and mix just until fully incorporated. Do not over mix. Gently mix in coconut flour and pecans with fork.
- Make a dense cylinder out of dough 2 to 3 inches in diameter. Roll up in parchment paper, and chill for 1 hour. Preheat oven to 350°F. Cut into 1/2-inch thick rounds and place on lightly greased baking sheet.
- Bake for approximately 16-20 minutes, until cookies are golden brown.