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Pecan Softies with Sea Salt and Dark Chocolate

Pecan Softies with Sea Salt and Dark Chocolate
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Soft, chewy keto-friendly cookies loaded with pecans and sugar-free dark chocolate, finished with a touch of flaky sea salt.

Ingredients

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1 ½ cups almond flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, melted and slightly cooled
½ cup brown sugar substitute (Swerve or Lakanto Golden)
1 large egg
1 teaspoon vanilla extract
¾ cup chopped pecans
½ cup sugar-free dark chocolate chunks or chips
½ teaspoon flaky sea salt (for topping)

Instructions

  1. Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix Dry Ingredients – In a medium bowl, whisk together almond flour, baking soda, and salt.
  3. Cream Butter and Sweetener – In a large bowl, stir melted butter and brown sugar substitute until well combined.
  4. Add Egg and Vanilla – Mix in the egg and vanilla extract until smooth.
  5. Combine Wet and Dry Ingredients – Slowly stir the dry mixture into the wet mixture until just combined.
  6. Fold in Pecans and Chocolate – Stir in chopped pecans and sugar-free dark chocolate chunks.
  7. Scoop and Shape – Drop tablespoon-sized balls onto the baking sheet, spacing them about 2 inches apart. Flatten slightly.
  8. Bake – Bake for 10-12 minutes, until the edges are golden brown but the center looks slightly soft.
  9. Top with Sea Salt – As soon as they come out of the oven, sprinkle a little flaky sea salt on top.
  10. Cool and Enjoy – Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.

Notes

  • For best results, ensure melted butter is slightly cooled before mixing to avoid cooking the egg.
  • The cookies will look soft when done; they set as they cool on the baking sheet.
  • Store in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://maxketokitchen.com/pecan-softies-with-sea-salt-and-dark-chocolate/