Ingredients
- For the Cookies:
- ½ cup (113.5g) butter, softened
- ½ cup (62.5g) Swerve Confectioners
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 2 cups (224g) almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- For the Filling:
- 3 tablespoons butter
- 3 tablespoons Swerve Brown
- 3 tablespoons allulose
- 3 tablespoons whipping cream
- 1 cup (99g) chopped, toasted pecans
- ¼ teaspoon salt
Instructions
- Preheat oven to 325ºF (165ºC). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat softened butter until creamy. Add Swerve Confectioners and beat again.
- Add the egg yolk and vanilla; beat until smooth.
- Add almond flour, baking powder, and salt all at once. Mix until dough forms.
- Divide dough into 12 equal portions and roll into balls. Place on baking sheet and press each to about ½ inch thick.
- Use a rounded spoon or tool to create an indent in the center of each cookie.
- Bake for 15–20 minutes until edges begin to brown. While hot, gently reshape the indents. Cool completely on the baking sheet.
- Prepare the Filling: In a small saucepan over medium heat, melt butter and stir in Swerve Brown and allulose. Stir constantly until dissolved and bubbling.
- Remove from heat and stir in whipping cream (mixture will bubble).
- Stir in pecans and return to heat for 1–2 minutes until slightly thickened.
- Remove from heat, stir in salt, and spoon the filling into the cookie wells. Allow to cool and set.
Notes
- Use room temperature butter for easier mixing.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring once.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 284
- Sugar: 1g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
