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Low-Carb Pecan Softies with Sea Salt and Dark Chocolate Recipe

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

These Low-Carb Pecan Softies are deliciously moist and rich cookies made with almond flour and crushed pecans, sweetened naturally with erythritol. Enhanced with unsweetened cocoa powder and sugar-free dark chocolate chips, they offer the perfect balance of chocolate and nutty flavors, topped with a hint of sea salt for an irresistible finish. Ideal for a low-carb lifestyle, these cookies bake quickly and are perfect for a guilt-free treat.

Ingredients

Scale

Dry Ingredients

  • 1 cup almond flour
  • 1/2 cup crushed pecans
  • 1/4 cup erythritol sweetener
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened cocoa powder

Wet Ingredients

  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon melted coconut oil

Add-ins & Toppings

  • 1/3 cup dark chocolate chips (sugar-free)
  • 1/2 teaspoon sea salt (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a mixing bowl, combine almond flour, crushed pecans, erythritol, baking powder, and salt thoroughly to distribute all ingredients evenly.
  3. Add Wet Ingredients: Pour in vanilla extract, cocoa powder, egg, and melted coconut oil into the dry mixture and stir well until all components are fully incorporated and form a cohesive dough.
  4. Fold in Chocolate Chips: Gently fold the sugar-free dark chocolate chips into the dough to evenly distribute the chocolate throughout the batter without melting the chips.
  5. Portion Dough: Using a spoon, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them apart to allow for spreading.
  6. Add Sea Salt Topping: Sprinkle a pinch of sea salt on top of each cookie dough mound to enhance the chocolate and nut flavors with a slight savory touch.
  7. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn golden brown, indicating they are cooked through.
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely, which helps set their soft texture.

Notes

  • Make sure to use sugar-free dark chocolate chips to keep the recipe low-carb and keto-friendly.
  • Crushed pecans can be substituted with other nuts like walnuts if desired.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For a dairy-free version, ensure the chocolate chips and erythritol are suitable and use coconut oil as a fat source.

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Find it online: https://sweetindulgencescakes.com/low-carb-pecan-softies-with-sea-salt-and-dark-chocolate-recipe/