These Low-Carb Pecan Shortbread Cookies melt in your mouth. This recipe makes rich, buttery cookies that are suitable for people on a diabetic, ketogenic, Atkins, low-carb, LC/HF, or Banting diet.
These Low-Carb Pecan Shortbread Cookies may be low-carb, but they are my favorite cookies ever! Imagine buttery sweet pecan goodness all wrapped up in a cute little cookie! These crisp little cookies pack a bit of crunch, but melt in your mouth. Make them in a flash with a food processor. If you’re short on time for holiday baking, this recipe is a must try!
These cookies are made by tossing a few ingredients in a food processor, pulsing the processor to make a dough, then rolling out the dough and cutting out the cookies. If you prefer, you could shape the dough into a log, wrap it up and refrigerate it several hours, then slice it into cookies. Either way, the cookies are delicious!
This cookie dough can be a bit sensitive to variations in temperature and humidity as well as differences in the amount of moisture in the pecans. To avoid problems due to temperature, try to keep the dough as cold as possible, using butter straight from the refrigerator and limiting the amount of time the dough comes in contact with hands. If the dough still comes out a bit sticky and is difficult to roll out, moisture differences, or humidity has come into play. If this happens, try kneading in a few additional teaspoons of almond flour, patting the dough into a disk, putting it in an airtight container, and refrigerating it for a few hours before rolling the dough out.
The number of cookies this recipe makes is, of course, dependent on how large the cookies are. If one uses cookie cutters that are 2 inches by 1.75 inches, the recipe makes about 48 little cookies. Using larger and different sizes of cutters (like we show in the pictures) will make fewer cookies.
These cookies taste great without any frosting. In fact, we frosted them only one time to make them picture perfect for all of you. If you prefer to decorate them, feel free to frost them with whatever low-carb frosting you like.
I wish I could share the taste of these cookies with you through cyberspace. My description of these cookies doesn’t do them justice. I encourage you to try this recipe to find out just how delicious low-carb cookies can be! Enjoy!
- Preheat oven to 350º Fahrenheit. Line two cookie sheets with parchment paper. Insulated cookie sheets work best for this recipe, but other sheets will work fine as well.
- Place all ingredients except pecans in a food processor. Pulse to combine.
- Add pecans to the food processor. Pulse until pecans are finely ground and incorporated into the dough. It may be necessary to open the food processor and scrape the dough off the sides. When processed enough, the dough should form a ball when pressed together.
- Using hands, shape the dough into a ball and divide in half.
- Form half of the dough into a disk shape and place on a piece of parchment. Cover with another piece of parchment and roll out with a rolling pin to a thickness of about 3/16th inch.
- Using cookie cutters, cut the rolled out dough into shapes. Using a thin spatula, gently place cookies on the prepared cookie sheets, leaving at least ½ inch between cookies.
- Repeat this process for the second half of the dough.
- Bake cookies from 6 - 8 minutes. They are done when the outside edges start to brown. Watch them carefully as they burn quickly.
- Allow the cookies to cool on a sheet about 5 minutes before transferring to a cooling rack. To transfer to the rack, gently slide them off of the parchment.
- Serving size: 1/12th of the recipe (about 4-2" X1.75" cookies)
- Calories: 121
- Fat (g): 12.1
- Carbs (g): 2.5
- Fiber (g): 1.4
- Protein (g): 2.1
- Net Carbs (g): 1.1