Chocolate Chunk Pecan Cookies

With Christmas cookie exchanges right around the corner, I figured out the perfect recipe! These cookies taste so good that your higher carb friends probably cannot even tell the difference. If you make extra, I accept deliveries.

I no longer add anti-artificial sweeteners to any of my recipes, but I left the amount I previously used in this recipe in case you do. While artificial sweeteners are not right for my low-carb, high-fat diet, they can still be part of a successful keto plan as long as they are used in moderation and you still get the results you want while adding them into your diet.

Scroll down for the recipe.

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Ingredients:

8 tablespoons butter
1 & 1/2 cups almond flour
1 teaspoon Sweetleaf Liquid Stevia Vanilla Creme
1/2 teaspoon vanilla extract
1 & 1/2 teaspoons baking powder
1 tablespoon Perfect Keto Unflavored Collagen
1 large egg
3 ounces Theo’s 85% dark chocolate
1/3 cup pecans, chopped

Directions:

Preheat oven to 350 degrees
Melt butter over low-medium heat in saucepan
In mixing bowl, combine butter, almond flour, stevia, vanilla extract, baking powder and collagen. Using electric mixer, mix until well combined
Add egg. Mix until well combined
Add in chocolate chunks and pecan. Using hands, combine ingredients
Roll into balls and place on greased cookie pan (Makes about 15 balls)
Place into oven for 5 minutes
Remove from oven and flatten balls with a fork
Place in oven for an additional 10 – 12 minutes
Allow cookies to cool before serving