Low Carb Pecan Shortbread Cookies



Preheat oven to 350 degrees.

  1. Place the butter and cream cheese in a glass mixing bowl in the microwave briefly to soften.  Cream together with a large fork or slotted spoon.
  2. Whisk in sweetener then add in flours and protein powder.  
  3. Stir in pecans till mixed and then plop the whole thing out onto a sheet of parchment paper. 
  4. Fold paper over and shape into a nice fat log then open and check to make sure it is evenly shaped.
  5. I like to keep this roll nice and fat for big plump soft cookies normally, as pictured on my old blog but yummy either way, so if you're going for crispier make your adjustment here. 
  6. Roll up and fold the ends of the paper together then put into the freezer till it hardens, for a minimum of 30 minutes. 
  7. Remove from the freezer and slice into 1/2" pieces or smaller for crispy, and lay out on a fresh sheet of parchment and bake for about 10 minutes or longer till lightly browned. Watch them carefully so they don't burn. 
  8. Remove from oven and allow to cool well before attempting to remove from the parchment paper.  Like all shortbread cookies, see article above, they become nice and firm when totally cooled, but are easily broken until then.
  9. Makes 12 to 18 cookies.

Recipe by Nana's Little Kitchen at