Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Cheese Mixture:
In a large mixing bowl, cream together the softened cream cheese, softened butter, and granulated erythritol until smooth and well combined.
Add Wet Ingredients:
Add the egg and vanilla extract to the cream cheese mixture. Mix until the wet ingredients are fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Mix Dough:
Gradually add the dry ingredients to the wet ingredients, stirring until a soft cookie dough forms.
Fold in Pecans:
Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
Chill Dough (Optional):
For easier handling, you can chill the cookie dough in the refrigerator for about 30 minutes.
Shape Cookies:
Scoop out tablespoon-sized portions of the dough and roll them into balls. Place the balls on the prepared baking sheet, leaving space between each.
Flatten Cookies:
Use the back of a fork to gently flatten each cookie, creating a crisscross pattern on top.
Bake:
Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
Cool:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:
Once cooled, these Keto Cream Cheese Pecan Cookies are ready to be enjoyed. Indulge in their rich, nutty goodness without compromising your ketogenic goals.
Nutrition Facts (Per Cookie – Makes about 24 cookies):
