Ingredients

The following ingredients have 4 Servings
  • 3/4 cup Almond Flour
  • 1/4 cup Coconut flour
  • 1 large Egg
  • 4 tbsp butter, melted
  • 1/2 cup Low Carb Sugar Substitute
  • 1 tsp vanilla extract
  • 1/2 tsp Baking powder
  • 1/4 tsp xanthan Gum
  • 1/3 cup raw pecans, crushed

Instruction

  • In a small bowl combine all the dry ingredients using a fork. Set aside.
  • In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.
  • Add the egg and combine. Add the rest of the dry mixture and mix one last time.
  • In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.
  • Place the entire mixture onto a piece of parchment paper and form a rectangular log using your hands. Roll the log up in the parchment paper and freeze for 30 minutes.
  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • After 30 minutes have passed, cut the log into 1/4 inch thick cookies - we were able to make 24.
  • Bake for 15 minutes, until golden brown on the edges. Allow them to cool for 20 minutes prior to handeling or they will fall apart. Enjoy!
  • Store in a zip top bag in the fridge up to 10 days or in the freezer up to 1 month.