A nice recipe for low-carb, gluten-free and lactose-free cookies.

Ingredients

• 1/2 cup butter, clarified butter or salt-free ghee at room temperature
• 1/2 cup erythritol alcohol sugar
• 1/4 cup blanched almond flour (ground almonds in Europe)
• 1 tsp psyllium powder
• 2 Tbsp coconut flour
• 1 tablespoon cinnamon
• 1 pinch sea salt
• 1 tsp vanilla
• 1/2 cup pecans, chopped into chunks

Guidelines

1. Preheat the oven to 350°F / 176°C and cover a baking sheet with parchment paper.
2. Combine melted butter or room temperature with erythritol sugar with a mixer for 2-3 minutes or until mixture becomes lighter and lighter.
3. 1/2 cup butter, clarified butter or ghee,1/2 cup erythritol alcohol sugar
4. Add the remaining ingredients except pecans: almond flour, psyllium, coconut flour, cinnamon, salt and vanilla. Mix again with a wooden spoon.
5. 1/4 cup blanched almond flour (European almond powder),1 tsp psyllium powder,2 tsp coconut flour,1 tsp cinnamon,1 pinch sea salt,1 tsp vanilla
6. Add the coarsely chopped pecans and mix a little. With a tablespoon, take the mixture and roll it between your fingers to form a 1" or 2.5 cm ball. Place on the baking sheet and mash it with your palm to make a 1/4" or 0.6 cm cookie. Repeat this step until the mixture is finished. The cookies will hardly spread on the plate and therefore do not need a large space between each.
7. 1/2 cup pecans
8. Using the central position, bake for 15 minutes and let cool before handling. When they are hot straight out of the oven, they are fragile. Once cooled, they become crisp and irresistible.

Portion: 20 

Net Carbs : 1.5 g

Protein: 2.47 g

Fat: 11.34g