Keto Pecan Crescents

  These pecan cookies are Carolyn’s family’s favorite. We can see why—crumbly pecan cookies meet a simple glaze, making them completely irresistible.

INGREDIENTS

FOR THE COOKIES

2 c. almond flour

1 c. finely chopped pecans

2 tbsp. coconut flour

1/2 tsp. baking powder

1/4 tsp. kosher salt

1/2 c. (1 stick) butter, softened

2/3 c. Swerve brown sugar (or regular Swerve and 2 tsp. Yacon syrup)

1 large egg

1/2 tsp. pure vanilla extract

FOR THE VANILLA GLAZE

2/3 c. 

powdered Swerve sweetener or powdered erythritol

6 

to 8 tbsp. heavy cream

1/2 tsp. 

pure vanilla extract

DIRECTIONS

FOR THE COOKIES

1. Preheat oven to 325° and line 2 baking sheets with parchment paper. In a medium bowl, whisk together almond flour, chopped pecans, coconut flour, baking powder, and salt.
2. In a large bowl, beat butter with Swerve until light and fluffy, about 2 minutes. Beat in egg and vanilla extract. Beat in almond flour mixture until dough comes together. 
3. Form dough into 3/4", then roll between palms and shape into crescents. Place on prepared baking sheets.
4. Bake 15 to 18 minutes, or until just lightly golden brown. They will not be firm to the touch, but will firm up as they cool. Cool on the sheets.

FOR THE GLAZE

1. Whisk powdered Swerve with 1/4 cup cream and vanilla extract until smooth. Add 1 tablespoon more cream at a time until a thin but spreadable consistency is achieved.
2. Spread on cooled cookies and decorate as desired. 
3. Alternatively, simply roll cookies in powdered sweetener. 
4.