This Low Carb Pecan Crescent Recipe is my attempt to recreate my father’s favourite Christmas cookie into something we can all enjoy. And I have to say, I am pretty darn pleased with these. They have the same soft and yet crumbly texture of the original, the same pecan flavour coming through, and yet they don’t contain an ounce of sugar or gluten. I think, I really hope, that he’s going to love these as much as the cookies of my childhood. He outright asked me to find a way to do them this year, as he and his wife are coming to celebrate Christmas with us. How could I deny my old man???
This recipe was also inspired by the amazing baking gift pack I received from The Pampered Chef as part of their Virtual Holiday Cookie Swap. It was like Christmas came early for me. You know I love baking and let me tell you, this was packed full of great baking gear. Even though I was given the list of what it contained ahead of time, I honestly was shocked when I opened it up. And the best part? They want to give the same pack to one of you! Trust me, if you like baking, you want one of these baking bundles. It will rock your baking world! (Scroll down to see what’s in the baking bundle).
I couldn’t possibly use all of the items they sent in the creation of this low carb cookie recipe, but it sure was fun to try. I used the Madagascar Vanilla in both the cookies and the glaze. I got out the stainless steel baking sheet they sent and was impressed by the heft of it, it’s an extremely sturdy baking sheet. I lined the sheet with their parchment paper for easy clean up (I heart parchment!). The mini cookie scoop was perfect for getting just the right amount of dough for each cookie (why have I never owned one of these things before???). And then I froze some of the unglazed cookies in the leakproof glass container, so that I could save enough for when my dad comes for Christmas (who am I kidding…I made a double batch!).
The traditional version of these cookies simply has a white vanilla glaze with sprinkles, and I wanted to stick to that as much as possible. But I’ve always wanted to try those accordion-style decorator bottles, so I couldn’t resist making up a little red glaze to drizzle over a few of the cookies. Once again, I am the world’s worst cookie decorator so try not judge me too harshly.
Check out all of the great recipes at the Holiday Cookie Swap, hosted by The Pampered Chef.
Want more great holiday cookies?
- 2/3 cup powdered Swerve Sweetener or powdered erythritol
- 6 to 8 tbsp heavy cream
- 1/2 tsp vanilla extract
- For the cookies, preheat oven to 325F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together almond flour, chopped pecans, coconut flour baking powder and salt.
- In a large bowl, beat butter with erythritol until light and fluffy, about 2 minutes. Beat in egg, molasses, vanilla and stevia extracts.
- Beat in almond flour mixture until dough comes together.
- Form dough into 3/4 inch balls, then roll between palms and shape into crescents.
- Lay on prepared baking sheets and bake 18 minutes, or until just lightly golden brown. They will not be firm to the touch, but will firm up as they cool.
- Remove from oven and let cool.
- For the glaze, whisk powdered erythritol with 1/4 cup cream and vanilla extract until smooth. Add 1 tbsp more cream at a time until a thin but spreadable consistency is achieved.
- Spread on cooled cookies and decorate as desired.
Serves 20 (2 cookies per serving). Each serving has 5.2 g of carbs and 2.2 g of fiber. Total NET CARBS = 3 g (minus the sprinkles, but those don't add much if used judiciously).
Disclosure: I was compensated for this post by The Pampered Chef, both in products and monetarily. Opinions are, as always, my own.