April 13, 2020
Pecan Crisps
Thin and crispy with a bit of chew, these buttery cookies feature toasted pecan flavor. The allulose allows for some spread and the monk fruit gives them a bit of a crisp.
Servings: 20
Calories: 126kcal
Ingredients
- 1 cup almond flour or sunflower seed flour if nut-free
- 1/2 cup lupin flour
- 1 tablespoon glucomann
- 1/2 cup allulose
- 1/3 cup monk fruit powdered
- 1/2 teaspoon salt
- 1/2 cup butter at room temperature, or butter flavored coconut oil if dairy-free
- 1 egg separated
- 3 tablespoons coconut beverage or cream
- 1 teaspoon vanilla
- 1 cup pecans finely chopped, or sunflower seeds, if nut-free
- monk fruit granulated, for pressing
Instructions
- Preheat the oven to 375ĀŗF and line a rimmed baking sheet with parchment paper.
- Combine almond flour, lupin flour, gelatin, sugar, and salt in a bowl. Mix softened butter, egg yolk, milk, and vanilla in thoroughly using a fork.
- Form dough into balls the size of a small walnut. Place on a parchment-lined baking sheet. Press 1/16th of an inch thick with the bottom of a greased glass dipped in granulated monk fruit. Lightly beat the egg white and use it to brush the tops of the pressed cookies before sprinkling with pecans.
- Bake about 10 minutes, until golden.
Nutrition Facts
Pecan Crisps
Amount per Serving
Calories
126
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Cholesterol
23
mg
8
%
Sodium
104
mg
5
%
Potassium
48
mg
1
%
Carbohydrates
3
g
1
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
190
IU
4
%
Vitamin C
1
mg
1
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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