Description
These Low-Carb Pecan Softies are rich, chewy cookies packed with almond flour, crushed pecans, and sugar-free dark chocolate chips, delicately topped with sea salt for a perfect sweet and salty treat. Perfect for those following a low-carb or diabetic-friendly diet, these softies are easy to make and quick to bake.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/2 cup crushed pecans
- 1/4 cup erythritol sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
Wet Ingredients
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon melted coconut oil
Add-ins and Toppings
- 1/3 cup dark chocolate chips (sugar-free)
- 1/2 teaspoon sea salt (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a bowl, combine almond flour, crushed pecans, erythritol, baking powder, and salt. Stir well to evenly distribute all dry components.
- Add Wet Ingredients: Add vanilla extract, unsweetened cocoa powder, the egg, and melted coconut oil to the dry mixture. Mix thoroughly until a consistent dough forms.
- Fold in Chocolate Chips: Gently fold in the sugar-free dark chocolate chips to incorporate them evenly throughout the dough.
- Portion the Dough: Drop spoonfuls of the dough onto the prepared baking sheet, spacing them apart to allow for spreading during baking.
- Top with Sea Salt: Sprinkle a pinch of sea salt over each cookie dough ball to enhance the flavor contrast.
- Bake the Cookies: Bake in the oven for 10-12 minutes, or until the edges of the cookies turn golden brown.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use fresh almond flour to ensure a light and fluffy texture.
- Do not overbake the cookies; they should be soft in the center when removed from the oven.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute coconut oil with unsalted butter if preferred.
- Adjust the amount of erythritol based on your sweetness preference.
