Ingredients:

  • 8 Tbsp (1 stick / 113 g) Unsalted Butter
  • 1/2 cup (60 g) Pecan Halves, roughly chopped
  • 1/2 tsp (3 g) Sea Salt
  • 1 ½ cups (150 g) Blanched Superfine Almond Flour
  • ½ cup (96 g) Granulated Keto Sweetener (Erythritol/Monk Fruit blend)
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (2 g) Xanthan Gum
  • 1 Large Egg, chilled
  • 1 tsp (5 ml) Vanilla Extract

Instructions:

  1. Toast the Pecans: Spread pecans on a dry baking sheet. Toast in a preheated oven (175°C / 350°F) for 5-7 minutes until fragrant. Set aside to cool slightly.
  2. Brown the Butter: Melt the 8 Tbsp of butter in a heavy-bottomed saucepan over medium heat. Stir continuously until brown solids form at the bottom, and the butter is a rich amber colour and smells deeply nutty (about 5-7 minutes). Immediately pour the browned butter and all the solids into a mixing bowl to stop the cooking. Allow to cool until just warm, but not solid.
  3. Cream Ingredients: Using an electric mixer, beat the cooled browned butter and the keto sweetener until the mixture is light and fluffy (about 2-3 minutes).
  4. Add Wet Ingredients: Beat in the large egg and vanilla extract until just combined. Scrape down the sides of the bowl.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, salt, baking powder, and xanthan gum, ensuring the xanthan gum is evenly distributed.
  6. Mix Dough: Gradually add the dry mixture to the wet mixture, mixing on low speed until a thick dough forms. Do not overmix.
  7. Fold and Chill: Gently fold in the toasted pecan pieces. Wrap the dough tightly and chill in the refrigerator for a minimum of 30 minutes. This mandatory step prevents spreading during baking.
  8. Preheat and Prepare: Preheat oven to 175°C (350°F). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and Flatten: Use a cookie scoop (approx. 2 Tbsp capacity) to portion the chilled dough. Place balls 2 inches apart. Gently flatten the top of each cookie slightly with the back of a spoon.
  10. Bake: Bake for 10-12 minutes. The cookies are done when the edges are set and lightly golden brown, but the centres still look slightly soft.
  11. Cool Completely: Let the cookies rest on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely. They will firm up and develop the correct structure as they cool.