Low-Carb Pecan Sandies

Step 1Prepare all the ingredients. Cut the butter into pieces and let it come to room temperature. Chop the pecans into small pieces.

Step 2Place the butter in a bowl and add the granulated sweetener. Using an electric mixer (or a stand mixer), process until well combined.
Note: If using vanilla extract instead, add it to the butter.

Step 3In a bowl mix the almond flour with xanthan gum, cinnamon, salt and vanilla powder.

Step 4To the bowl with creamed butter, slowly add the almond flour mixture while beating and process until thick and sticky cookie dough is formed. Then add the chopped pecans and mix to combine.

Step 5Using your hands, form into a big ball. Transfer onto a piece of cling film and form into a log, about 25 cm (10 inch) long, wrapping it all around. Transfer into the freezer for 20 to 30 minutes, or place in the fridge for an hour or two, until firm.

Step 6Preheat the oven to 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional). Remove the dough from the freezer and cut into 14 pieces, each about 1 ¹/₂ — 2 cm (¹/₂ — ³/₄ inch) thick.

Step 7Transfer the cookie slices onto a tray lined with parchment paper. Make sure to leave at least 2 cm (1 inch) between the cookies.
Note: Optionally you can sprinkle some brown sugar substitute on top of each cookie.

Step 8Bake for 40 to 45 minutes, turning the tray (not the cookies as they are fragile) once or twice to ensure even baking. We are baking these on low and slow so the cookies should only be lightly browned.

Step 9Remove from the oven and let the cookies cool down completely before removing them from the tray. As the cookies cool, they will crisp up even more.

Step 10To keep these cookies fresh, store them at room temperature in a sealed container for up to 2 weeks. For longer storage freeze for up to 3 months.