Cream Cheese Pecan Cookies
I published the original cream cheese cookies here about 4 years ago using coconut flour. They are pillowy-soft and melt-in-the-mouth type of texture. As I added a bit of lemon juice, they have a slight tangy taste, too. Normally, I would not use coconut flour for cookies as they are unable to crisp up. But because of the soft texture of these cream cheese cookies, I decided to use coconut flour, and it turned out well. Today, I am using almond flour and adding some roasted pecans to provide some crisp. They turned out delicious with a combo of soft and crispy texture. I tested them straight out of the fridge and freezer, and they actually taste great.
1. For best results, weigh the ingredients using a digital scale.
2. Preheat the oven at 350F or 180C.
3. In a bowl, add the cream cheese, butter, sweetener and mix with a spatula until smooth. Then whisk until light and fluffy.
4. Add the egg, vanilla extract and whisk to combine.
5. Add the flour, salt and mix with a spatula until a soft dough is formed.
6. Add the chopped roasted pecans and mix until well combined.
7. Use a cookie scoop to portion about 25 to 30 g of dough per cookie. For a slightly smaller sized cookie, you can use 20 g of dough each. Shape into a ball then flatten slightly. Place on a baking tray lined with parchment paper.
8. Top with the big chunks of roasted pecans.
9. Bake for 15 to 20 minutes until golden brown at the edges.
10. Cool completely on a wire rack.
11. Cream cheese cookies are naturally soft in texture, but the roasted pecans add some crisp to it. Store the cookies in a fridge or freezer. They taste so good when eaten straight out of the fridge or freezer.
[Total Servings = 21]
NUTRITION INFO PER SERVING
Total Carb = 2.5 g
Dietary Fiber = 1.3 g
Net Carb = 1.2 g
Calories = 143
Total Fat = 13.7 g
Protein = 3.2 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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