Cream Cheese Pecan Cookies

Ingredients:

• 4 oz (about 1/2 cup) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated erythritol or sweetener of choice
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped pecans

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream Cheese Mixture:
   • In a large mixing bowl, cream together the softened cream cheese, softened butter, and granulated erythritol until smooth and well combined.
3. Add Wet Ingredients:
   • Add the egg and vanilla extract to the cream cheese mixture. Mix until the wet ingredients are fully incorporated.

1. Combine Dry Ingredients:
   • In a separate bowl, whisk together the almond flour, baking powder, and salt.
2. Mix Dough:
   • Gradually add the dry ingredients to the wet ingredients, stirring until a soft cookie dough forms.
3. Fold in Pecans:
   • Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.

1. Chill Dough (Optional):
   • For easier handling, you can chill the cookie dough in the refrigerator for about 30 minutes.
2. Shape Cookies:
   • Scoop out tablespoon-sized portions of the dough and roll them into balls. Place the balls on the prepared baking sheet, leaving space between each.
3. Flatten Cookies:
   • Use the back of a fork to gently flatten each cookie, creating a crisscross pattern on top.

1. Bake:
   • Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
2. Cool:
   • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Serve and Enjoy:
   • Once cooled, these Keto Cream Cheese Pecan Cookies are ready to be enjoyed. Indulge in their rich, nutty goodness without compromising your ketogenic goals.