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
- 1 1/2 cups Almond Flour
- 1/2 cup Maple Protein Powder (40 grams)
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 cup Coconut Oil melted
- 1/3 cup Sugar Free Maple Syrup
- 1 lareg Egg room temperature
- 1 tsp Almond Extract
- 1/2 cup Maple Pecans chopped
Instructions
- 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.
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.
Nutrition
Serving: 1cookieCalories: 159kcalCarbohydrates: 5gProtein: 5gFat: 14gSaturated Fat: 5gCholesterol: 12mgSodium: 23mgPotassium: 29mgFiber: 2gSugar: 2g
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