Low-Carb Pecan Sandies Biscuits

Low-Carb Pecan Sandies Biscuits

Buttery low-carb & keto pecan sandies biscuits, made with almond flour and chopped pecans. The shortbread biscuit dough is sugar-free and will melt in your mouth. The perfect accompaniment to a cuppa.

Prep Time

10 minutes

Cook Time

12 minutes

Servings

18

Ingredients

• 113g Pecans
• 90g Almond Flour
• 35g Oat Fibre
• 90g Stevia & Erythritol
• 2 tsp Gelatin (optional)
• 1 ½ tsp Xantan Gum
• ¼ tsp Bicarbonate of Soda
• 8 tbsp Salted Butter (cold and cut into small pieces)
• 1 tsp Vanilla Extract
• 1 Egg White (beaten)
• 2 tbsp Stevia & Erythritol (for dipping tops)

Directions

1. Preheat the oven to 180°C, place a rack in the middle of the oven and line a baking tray with parchment paper.
2. Pour the pecans into a food processor and chop into small pieces.
3. Add almond flour, oat fibre, sweetener, gelatin (optional), xanthan gum and bicarbonate of soda and pulse the food processor to mix.
4. Add the butter into the food processor and pulse until mixed well (it won't come together as a dough).
5. In a small bowl, beat the vanilla into the egg white. Pour the mixture evenly around the ingredients in the food processor and process until the dough is evenly moist (it should form a ball of dough — if not, add 2 - 3 tsp of water).
6. Cover and refrigerate the dough for 1 hour.
7. Spoon the dough onto the parchment paper, leaving 2 inches between each cookie.
8. Dip the tops into the sweetener (to prevent sticking while flattening).
9. Using a piece of waxed paper and a flat bottomed glass, flatten the cookies (they will not spread while baking).
10. Bake for 10 - 15 minutes or until cookies begin to brow around the edges.
11. Once cooked, remove from the oven and let them cool for 5 minutes before transferring to a cooling rack.
12. Although tempting — do not eat the cookies until completely cool, about 2 - 4 hours.