These rich, buttery tasting Low Carb Pecan Shortbread Cookies are a result of a tweak on a cookie posted by cake baker extraordinaire, Susie Z. on the THM main page a while back. This recipe gave me the idea for adapting this timeless classic to this version.
It was a cute little cream cheese cookie that you mixed together in one bowl then rolled it up to chill and sliced it off to bake it anytime! It looked like a great idea so I started tweaking and became more fascinated with this “cookie” the more I learned about it. I shared my tweaks with Susie and started baking and making more changes to this recipe that turned out to be way more than just a cookie! You will find more information on shortbread here. https://en.wikipedia.org/wiki/Shortbread
Everyone that tried it loved it, so I have continued to experiment with it extensively. I’m moving it over from my old blog now, but including a link to the older recipe with lots of pictures and more variations. These Low Carb Pecan Shortbread cookies are being called THM Pecan Sandies by some of its fans!
You can also see this cookie used as a cheesecake crust in this recipe for Mini Cheesecake With A Shortbread Crust that were posted a few months later.
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I am now routinely subbing out up to 1/3 of the almond flour in recipes with extra fiber and protein powder. First of all, because it lightens the recipe up and secondly because, most of the time, it improves the texture and flavor of the baked product; which is the case with this cookie. Susie’s recipe had a cup of xylitol in it. I love the sweetness of xylitol, but normally, it does not love me. I’ve discovered though, that if I cut the full amount in half and sub in either erythritol for the other half or mix in a small amount of stevia, the problem is solved. Since so many people love xylitol I like to post recipes with it from time to time so I went with that sweetener as Susie had done, but cut it in half. When I updated the recipe I went ahead and added Gentle Sweet instead of the xylitol and stevia. (See link to
When I updated the recipe I went ahead and added Gentle Sweet instead of the xylitol and stevia. (See link to old blog for earlier instructions.) You might be able to substitute Sweet Blend or Truvia in here, but it will change the consistency of the cookie and since I have already cut it down from 1 cup sweetener to 1/2 and since it is one of the best cookies I have ever eaten (sugar free or otherwise) I decided not to add that option.
Here’s a link to my old blog which has lots of older detailed pictures for this recipe. I can not include them here at this time, but just click over there for more info if needed. In this link, I pictured this cookie made into skillet shortbread. The ingredients and amounts for the Pecan Shortbread cookie and the Skillet Shortbread are the same. http://turtlehull.blogspot.com/2015/02/sugar-free-low-carb-short-bread-s.html
Low Carb Pecan Shortbread Cookies
- 1/2 cup butter (1 stick)
- 3 oz. cream cheese
- 1/3 - 1/2 cup Gentle Sweet
- 1 cup almond flour
- 1/4 cup psyllium flakes (Now brand psyllium granules are available in 1 pound bags from natural food stores)
- 1/4 cup plan approved plain whey protein powder
- 1/2 cup chopped pecans
Preheat oven to 350 degrees.
- Place the butter and cream cheese in a glass mixing bowl in the microwave briefly to soften. Cream together with a large fork or slotted spoon. Whisk in sweetener then add in flours and protein powder. Stir in pecans till mixed and then plop the whole thing out onto a sheet of parchment paper. Fold paper over and shape into a nice fat log then open and check to make sure it is evenly shaped.
- I like to keep this roll nice and fat for big plump soft cookies normally, as pictured on my old blog but yummy either way, so if you're going for crispier make your adjustment here. Roll up and fold the ends of the paper together then put into the freezer till it hardens, for a minimum of 30 minutes.
- Remove from the freezer and slice into 1/2" pieces or smaller for crispy, and lay out on a fresh sheet of parchment and bake for about 10 minutes or longer till lightly browned. Watch them carefully so they don't burn.
- Remove from oven and allow to cool well before attempting to remove from the parchment paper. Like all shortbread cookies, see article above, they become nice and firm when totally cooled, but are easily broken until then.
- Makes 12 to 18 cookies.