Pecan “Shortbread” Cookies

I just love the smell of freshly baked cookies! And I especially love when they are gluten free and low carb!


This healthy spin on the classic shortbread cookie is super tender, flaky and just plain delicious.






Serving Size: 1 cookie
  • Protein - 2 g
  • Carbs - 2 g
  • Fat - 8 g


  • 1 cup almond flour
  • 3 tbsp unsalted grass-fed butter, softened (room temp)
  • 3 tbsp Swerve Confections Sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup pecans, toasted and chopped
  • pinch of salt

Cooking Utensils

  • baking sheet
  • parchment paper
  • large mixing bowl or stand mixer


  1. Preheat oven to 350F.
  2. Line the baking sheet with parchment paper.
  3. In your large mixing bowl or standing mixer, combine all of the ingredients together until a cohesive dough forms.
  4. Using a tsp measurer, scoop 1″ balls onto the prepared baking sheet. You can also use a mini scooper. Roll them into balls with your hands and placed them about 2″ apart from one another.
  5. Use a fork to flatten each cookie to about 1/4″ thickness, making a crosshatch design (criss cross).
  6. Bake the cookings for 8-12 minutes. Time will vary on the size of the cookie. Remove the cookies from the oven once the edges start to turn a light golden brown.
  7. Allow the cookies to cool for 5-10 minutes.


Notes –¬†

Swerve Confections Sugar – can be found at Publix, Whole Foods or Sprouts

Pecans – option to toast them! They taste great either way.



Additional Information

Approximately 80 calories per serving.

~ 2 thumbs fat

Calories may vary depending on brands of ingredients and substitutions.


Approved for Ketogenic, Gluten Free and Vegetarian lifestyles.


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