Ingredients:

  • 280 g (2 ½ cups) Superfine Almond Flour (blanched)
  • 5 g (1 tsp) Baking Powder
  • 2 g (½ tsp) Xanthan Gum
  • 3 g (½ tsp) Fine Sea Salt
  • 50 g (½ cup) Pecans, chopped finely
  • 113 g (½ cup or 1 stick) Unsalted Butter, softened to room temperature
  • 100 g (½ cup) Granulated Keto Sweetener (e.g., Erythritol/Monk Fruit blend)
  • 80 g (⅓ cup, packed) Brown Keto Sweetener (e.g., Lakanto Brown or Swerve Brown)
  • 1 large Egg, at room temperature
  • 5 ml (1 tsp) Pure Vanilla Extract
  • 5 ml (1 tsp) High-Quality Maple Extract

Instructions:

  1. Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the almond flour, baking powder, xanthan gum, and salt. Set aside.
  3. Lightly chop the pecans, keeping a good crunch. Set aside.
  4. In the bowl of a stand mixer, cream the softened butter, granulated keto sweetener, and brown keto sweetener on medium speed until light and fluffy (3-4 minutes). Scrape down the bowl halfway through.
  5. Beat in the egg until fully incorporated. Add the vanilla and the maple extract. Mix briefly until just combined.
  6. Gradually add the dry ingredients to the wet ingredients on low speed until just combined into a cohesive dough. Do not overmix.
  7. Remove the bowl from the mixer and fold in the chopped pecans using a rubber spatula.
  8. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 30 minutes. This is critical for preventing spreading.
  9. Use a 1.5 tbsp capacity cookie scoop to portion the dough onto the prepared baking sheets, leaving 5 cm (2 inches) between each cookie.
  10. Bake in the preheated oven for 12–14 minutes, until the edges appear set and light golden brown, but the centres still look slightly soft.
  11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely. They will firm up considerably as they cool.