2 cups of pecans, pulsed in food processor (measure the pecans while they are whole)
1/2 cup confectioners erythritol
2 teaspoons vanilla or almond extract
1/4 teaspoon salt
extra confectioners erythritol to roll the balls in (about 1 cup)
Heat oven to 350. Put all ingredients in food processor and pulse. Line baking sheet with parchment paper.
Roll balls, about 1” in diameter, maybe slightly larger. Place on baking sheet. Refrigerate for 30 minutes or freeze for about 10.
Bake for 10-12 minutes or until bottoms start to turn golden brown. Allow to cool slightly, then roll in confectioner erythritol.
1. You can make these with pecans or walnuts. And you can also use vanilla extract or almond extract - or a mix of both. They turn out great either way!
2. Refrigerating the balls before baking will help them keep their round shapes.
3. Roll them in the sugar while they are still warm. Rolling them twice gives you the best result!
0.9 grams net carbs per cookie