Keto Pecan Shortbread Cookies Recipes

PECAN SHORTBREAD COOKIES

Pecan Shortbread Cookies image

This is a great, lighter version of a pecan shortbread cookie.

Provided by BernaC

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 50m

Yield 60

Number Of Ingredients 11

Ingredients

1 cup unsalted butter, softened
1 cup vegetable oil
1 cup white sugar
1 cup sifted confectioners' sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup chopped pecans

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.
Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.
Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.
Bake in the preheated oven until edges are golden, 12 to 14 minutes.
Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 12.1 g, Cholesterol 14.3 mg, Fat 8.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 62.7 mg, Sugar 5.5 g

KETO PECAN SHORTBREAD COOKIES

Keto Pecan Shortbread Cookies image

Butter pecan shortbread cookies made easy peasy! Grain-free and sugar-free!

Provided by Julia

Categories Dessert

Time 21m

Number Of Ingredients 11

Ingredients

10 Tbsp unsalted butter, softened*
½ cup sugar-free brown sugar, packed**
2 large eggs
1 tsp pure vanilla extract
¼ tsp almond extract, optional
1 2/3 cups finely ground almond flour
2/3 cup pecans, chopped
⅔ cup unsweetened shredded coconut
1/2 tsp ground cinnamon
1 teaspoon baking powder
1/4 teaspoon sea salt

Steps:

Add the butter and sugar-free brown sugar to a stand mixer (or mixing bowl if using an electric hand mixer) and beat on medium-high speed until combined and fluffy.
Use a rubber spatula to scrape the sides of the mixing bowl, then add one egg. Beat until combined, then add the other egg.
Again, scrape the sides of the mixer with a rubber spatula.
Stir together the remaining (dry) ingredients in a bowl and pour it into the mixer. Beat on medium-high until the dough is very well combined, thick, and sticky.
Refrigerate at least 1 hour before baking, or until the dough has set up.
When you're ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Scoop the cookie dough onto the parchment-lined baking sheet, and bake for 8 to 13 minutes, depending on the size of your cookies - for regular sized cookies, go with 8 to 11, and for larger cookies, bake for 11 to 13. I use a mini ice cream scooper to scoop the dough, which gives it the rounded look, or I form the dough into round discs. You can also shape the cookies according to your preference.
Allow the cookies to cool completely before removing them from the tray. If you touch the cookies before they are completely cool, they may crumble.

Nutrition Facts : Calories 168 calories, Carbohydrate 2 grams carbohydrates, Fat 16 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, ServingSize 1 of 18, Sugar 1 grams sugar

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