Cinnamon Pecan Cookies

Guidelines

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  Preheat the oven to 350° F / 176° C and line a baking sheet with parchment paper.
  
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  Combine the melted or room temperature butter with the erythritol sugar with a mixer for 2-3 minutes or until the mixture becomes paler and light.
  1/2 cup butter, clarified butter or ghee, 1/2 cup erythritol alcohol sugar
  
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  Add the rest of the ingredients except the pecans: almond flour, psyllium, coconut flour, cinnamon, salt and vanilla. Mix again with a wooden spoon.
  1 3/4 cup blanched almond flour (almond powder in Europe), 1 tbsp. psyllium powder, 2 tbsp. coconut flour, 1 tbsp. cinnamon, 1 pinch sea salt, 1 tbsp. vanilla tea
  
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  Add the roughly chopped pecans and mix a little. With a tablespoon, take the mixture and roll it between your fingers to form a ball of approximately 1" or 2.5 cm. Place on the baking sheet and crush it with the palm of your hand to obtain a biscuit of approximately 1/4" or 0.6 cm. Repeat this step until the mixture is finished. The cookies will hardly spread on the baking sheet and therefore do not need a large space between each.
  1/2 cup pecans
  
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  Using the center 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 crunchy and irresistible.