Low Carb Maple Pecan Shortbread Cookies
Low carb maple pecan shortbread cookies taste like the best part of fall: warm maple, toasted pecans, and a soft hint of almond. The crumb is tender and sandy, the way shortbread should be, broken up by sweet, candied crunch from the maple pecans. Each bite starts mellow and nutty, then finishes with a deep maple sweetness that lingers.
Low Carb Maple Pecan Shortbread Cookies
Low Carb maple pecan shortbread cookies with a tender, crumbly bite, crunchy maple pecans, and cozy maple flavor all the way through. Low carb and grain free, too.
Ingredients
Method
- In a medium bowl, sift together the almond flour, protein powder, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, sugar-free maple syrup, egg, and almond extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the chopped maple pecans.
- Refrigerate the dough for at least 30 minutes, until firm.
- Heat oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Lightly flatten if needed.
- Bake for 9 to 11 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Video
Notes
- Using vanilla protein powder instead of maple? Use 1/2 cup vanilla protein powder and add 1/2 tsp maple extract. For a stronger maple flavor, increase the maple extract to 3/4 tsp.
- Start checking the cookies at 9 minutes. Protein powders and sugar-free syrups vary by brand, and that changes how fast the cookies spread and brown.
- Chill the dough until it is firm before scooping.
