Gluten Free & Keto Mexican Wedding Cakes

Ingredients

• 60 g pecans
• 120 g almond flour
• 1/4 teaspoon kosher salt
• 100 g grass-fed butter (at room temperature)
• 1/4 cup Swerve confectioners (*)
• 1 teaspoon vanilla extract
• Swerve confectioners (as needed )
• pinch ground cinnamon

Instructions

1. 1

   Add pecans to a food processor and process until finely ground, being careful you don't over-blend or you'll end up with pecan butter!

2. 2

   Add pecan flour and almond flour to a skillet or pan, and toast over medium heat until golden and fragrant (3-6 minutes). Remove from pan, whisk in salt and set aside to cool completely (very important!).

3. 3

   Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add in vanilla extract and beat until just combined.

4. 4

   With your mixer on low, add in half of your nut flour mixture- mixing until just incorporated. Mix in the rest.

5. 5

   Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour.

6. 6

   Preheat oven to 350°F/180°C and line a baking tray with parchment paper.

7. 7

   Divide dough into either 24 small rounds or 12-15 if doing larger cookies. Place shaped cookie rounds on the prepared baking tray and place in the freezer for 15 minutes prior to baking.

8. 8

   Bake for 13-15 minutes for the small ones or 17-20 minutes for the larger ones. The cookies will be deep golden, but very soft and fragile to touch. Sieve a touch of powdered sweetener with cinnamon on top immediately (it'll dissolve into the warm cookies).

9. 9

   Allow to cool for 15 more minutes before adding more powdered sweetener. The cookies will become less fragile as they cool. Store in an airtight container for up to 1 week.