Keto Pecan Pie Cookies

Step by Step Instructions

1. 1

   Add almond flour, coconut flour, sugar free sweetener, xanthan gum and salt to a food processor. Pulse until combined. Add cold butter & cream cheese. Pulse until coarse crumbled form. Add egg and vinegar. Pulse until dough ball forms.

2. 2

   Place cookie dough in between two sheets of parchment paper. Roll out with a rolling pin until dough is about 1/4 inch thick. Place in the refrigerator to cool for 20 minutes.

3. 3

   Meanwhile, to an unheated sauce pan, add melted butter, chopped pecans, sugar-free brown sweetener, keto caramel syrup, eggs and salt. Stir until combined. Turn on heat to medium-low and cook until mixture has thickened into a pudding like consistency. Stir often. Remove from heat and set aside once thickened. **NOTE: If you start with your burn on, your eggs may curdle so mix first and heat up slowly.

4. 4

   Using a 2 inch round cookie cutter, punch out cookie shapes from the flatten cookie dough and place on a parchment lined baking tray.

5. 5

   Fold the edges up along each cookie to create a boat in order to hold in the filling. Place in freezer to set for 5-10 minutes. Preheat oven to 375 degrees.

6. 6

   Spoon 1-2 tablespoons of pecan pie filling into each cookie boat.

7. 7

   Bake in a 375 degree oven for 10-12 minutes. Remove from oven and let cool before handling.

8. 8

   While cooling, drizzle melted chocolate on top of each cookie.