Description
Buttery almond flour cookies with a thumbprint center filled with a sugar-free, caramel-style pecan pie filling made with butter, cream, allulose, and toasted pecans.
Ingredients
For the cookie dough: 2 cups (192 g) super-fine blanched almond flour
1/4 cup (57 g) butter, softened
1/4 cup (57 g) cream cheese, softened
1 large egg
1/3 cup granular allulose
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/8 teaspoon salt
For the pecan pie filling: 3 tablespoons butter
1/4 cup granular allulose
1/4 cup heavy cream
1/2 teaspoon cinnamon
3/4 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. Beat the softened butter, cream cheese, egg, allulose, and vanilla together until smooth.
3. Stir in the almond flour, baking powder, xanthan gum, and salt until a soft dough forms.
4. Roll the dough into 12 equal balls and place them on the baking sheet, spaced about 2 inches apart.
5. Press an indent into the center of each ball with your thumb or the back of a round measuring teaspoon.
6. Bake for 12 to 15 minutes, until the edges are golden brown. Re-press the indents gently if they puff up.
7. While the cookies bake, melt the butter in a small saucepan over medium heat. Stir in the allulose, heavy cream, and cinnamon.
8. Simmer gently for 3 to 4 minutes, stirring often, until the mixture thickens slightly. Remove from the heat and stir in the pecans, vanilla, and a pinch of salt.
9. Spoon the pecan filling into the center of each warm cookie.
10. Let the cookies cool on the baking sheet for at least 15 minutes so they firm up before moving them.
Notes
This is an original Poulef recipe adapted from the common almond flour and pecan filling approach. Times and temperatures are estimates, so watch the cookies.
Almond flour cookies are very tender when warm. Let them cool on the baking sheet before moving them.
Nutrition is an approximate estimate per cookie. The carbohydrate figure includes the allulose.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 247
- Sugar: 1g
- Sodium: 72mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 46mg