- 40
Ingredients
- Cookies:
- 2 cups almond flour
- 1 cup finely chopped pecans
- 2 tbsp coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup Swerve Sweetener or granulated erythritol
- 1 large egg
- 1 tbsp molasses (optional)
- 1/2 tsp vanilla extract
- 25 drops stevia extract
- Vanilla Glaze:
- 2/3 cup powdered Swerve Sweetener or powdered erythritol
- 6 to 8 tbsp heavy cream
- 1/2 tsp vanilla extract
- Read more at http://alldayidreamaboutfood.com/2012/12/pecan-crescents-and-a-pampered-chef-giveaway.html#kEfdZtA2BYz6gZE7.99
Preparation
Step 1
1.For the cookies, preheat oven to 325F and line 2 baking sheets with parchment paper.
2.In a medium bowl, whisk together almond flour, chopped pecans, coconut flour baking powder and salt.
3.In a large bowl, beat butter with erythritol until light and fluffy, about 2 minutes. Beat in egg, molasses, vanilla and stevia extracts.
4.Beat in almond flour mixture until dough comes together.
5.Form dough into 3/4 inch balls, then roll between palms and shape into crescents.
6.Lay on prepared baking sheets and bake 18 minutes, or until just lightly golden brown. They will not be firm to the touch, but will firm up as they cool.
7.Remove from oven and let cool.
8.For the glaze, whisk powdered erythritol with 1/4 cup cream and vanilla extract until smooth. Add 1 tbsp more cream at a time until a thin but spreadable consistency is achieved.
9.Spread on cooled cookies and decorate as desired.
Notes
Serves 20 (2 cookies per serving). Each serving has 5.2 g of carbs and 2.2 g of fiber. Total NET CARBS = 3 g (minus the sprinkles, but those don't add much if used judiciously).
Read more at http://alldayidreamaboutfood.com/2012/12/pecan-crescents-and-a-pampered-chef-giveaway.html#kEfdZtA2BYz6gZE7.99