Earthy Birds: Thrifty Keto Butter Pecan Smash Cookies

When I was younger and living with my Grandparents for a short time, my Grandma would take me with her on her weekly shopping trips. We would do the pharmacy first, and when we concluded that part she would always kick down a thrifty ice cream cone. I was a sucker for whatever my Grandma did. I thought she was the prettiest, classiest, smartest Grandma in town. She would get butter pecan ice cream, so I would get butter pecan ice cream. She would wear a black purse, I would wear a black purse. My love of purses must have come from her, although in my older years I am starting to prefer shoes (she liked her shoes too). Still to this day, the only ice cream I get from now RiteAid is butter pecan ice cream. Although I stand there and want to get black cherry on occasion, (the other flavor my Grandma rotated through but not too frequently), I always end up with the butter pecan.

Recently while playing on Pinterest I saw a few keto recipes for butter pecan cookies, I right away got on trying to recreate them to my annoying dietary restrictions due to my celiac. This is the recipe that I am in love with. It has the flavor of butter pecan ice cream in a flaky tea cookie.

Thrifty Keto Butter Pecan Smash Cookies

½ C butter softened

https://www.azurestandard.com/shop/product/food/dairy/butter/sweet-cream/unsalted/butter-unsalted-organic/19626?package=DP299

½ C Low Carb Sweetener I use this one

https://www.amazon.com/Norbu-Calorie-Natural-Fruit-Sweetener/dp/B00C4S516E

1 ¾ C almond meal

https://www.azurestandard.com/shop/product/food/flour/nut-seed-meals/almond/almond-meal-flour-blanched/15206?package=FL192

2 Tbs brown rice flour

1 tea vanilla extract

https://www.amazon.com/Bickford-Flavors-Pure-Vanilla-Extract/dp/B07C34THH9/ref=sr_1_1_sspa?s=home-garden&ie=UTF8&qid=1534043384&sr=1-1-spons&keywords=vanilla%2Bextract&th=1

¼ tea salt

½ C roasted chopped pecans

Preheat oven 325

Cream butter, sweetener, add vanilla, and salt. Once combined I add ¼ c at a time of my almond meal and then my Brown Rice Flour. After my mixture is well mixed I fold in my pecans. Using a small ice cream scoop such as this one

https://www.amazon.com/Wilton-417-1112-Stainless-Steel-Cookie/dp/B00A1ZKULS/ref=asc_df_B00A1ZKULS/?tag=hyprod-20&linkCode=df0&hvadid=167129094649&hvpos=1o1&hvnetw=g&hvrand=15374112698373036153&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031661&hvtargid=pla-308134763654&psc=1

I scoop mixture onto parchment or silicone lined cookie sheet another must have for a no waste baking existence.

https://www.amazon.com/Silpat-Premium-Non-Stick-Silicone-Baking/dp/B00008T960/ref=asc_df_B00008T960/?tag=hyprod-20&linkCode=df0&hvadid=167152175681&hvpos=1o6&hvnetw=g&hvrand=15278700099703047895&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031661&hvtargid=pla-275648059158&psc=1

I bake for 7 minutes and then I pull sheet out and smash the cookies with a small jar bottom. I then add back to oven and cook for another 10 minutes. Or until smashed edges are golden brown.

Remove from oven and let come to room temp before handling so they don’t crumble. These are a crumbly cookie for sure. I let cook and put into mason jars and keep them in fridge until I am having a hankering. They store lovely in fridge for up to 10 days.