Tender pecan crescent cookies made with almond flour. These easy and delicious low carb cookies are a must make for the holiday season. They also make great snowball cookies too! And at 4g total carbs per serving, you can afford to indulge.
Preheat oven to 325F and line 2 baking sheets with parchment paper.
In a large bowl, beat butter with Swerve until light and fluffy, about 2 minutes. Beat in egg and vanilla extract.
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 15 to 18 minutes, or until just lightly golden brown. They will not be firm to the touch, but will firm up as they cool. Cool on the pan.
Whisk powdered Swerve 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.
Or simply roll the cookies in powdered sweetener.
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).