Keto Pecan Softies with Sea Salt and Dark Chocolate
Delightful keto-friendly cookies with rich flavors, soft texture, and a perfect salty-sweet balance.
Ingredients
Dry Ingredients
- 1.5 cups almond flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups butter, melted and slightly cooled
- 0.5 cups brown sugar substitute (Swerve or Lakanto Golden)
- 1 large egg
- 1 teaspoon alcohol-free vanilla extract
Mix-ins
- 0.75 cups chopped pecans
- 0.5 cups sugar-free dark chocolate chunks or chips
- 0.5 teaspoon flaky sea salt (for topping)
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, and salt.
- Cream Butter and Sweetener: In a large bowl, combine the melted butter and brown sugar substitute until nicely blended.
- Add Egg and Vanilla: Mix in the egg and alcohol-free vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually stir the dry mixture into the wet until just combined.
- Fold in Pecans and Chocolate: Gently stir in the chopped pecans and sugar-free dark chocolate chunks.
- Scoop and Shape: Drop tablespoon-sized balls onto the baking sheet, spacing them about 2 inches apart. Flatten them slightly.
- Bake: Place in the oven and bake for 10-12 minutes.
- Top with Sea Salt: Immediately sprinkle flaky sea salt on top as they come out of the oven.
- Cool and Enjoy: Allow the cookies to cool for about 5 minutes on the baking sheet before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can be frozen for longer storage.