Best 2 Low Carb Pecan Sandy Meltaways Recipes
Craving a delectable low-carb treat that melts in your mouth? Look no further than these extraordinary low-carb pecan sandy meltaways! These delightful cookies are not just a keto-friendly indulgence but also a symphony of flavors and textures that will tantalize your taste buds.
Embark on a culinary journey with our collection of three irresistible recipes, each offering a unique twist on the classic pecan sandy meltaways. From the timeless tradition of the original recipe to the decadent indulgence of the chocolate-dipped meltaways and the zesty kick of the lemon-infused meltaways, these recipes cater to every palate.
Prepare to be captivated by the original pecan sandy meltaways, featuring a perfect balance of nutty pecan flavor and a buttery shortbread crust. These melt-in-your-mouth morsels are sure to become a staple in your low-carb baking repertoire.
Indulge in the ultimate chocolate experience with the chocolate-dipped pecan sandy meltaways. These cookies take the classic recipe to a whole new level, enrobing each meltaway in a rich and velvety dark chocolate ganache. The combination of sweet and salty, crunchy and smooth will leave you craving more.
Awaken your senses with the bright and citrusy lemon-infused pecan sandy meltaways. These cookies infuse the traditional recipe with a burst of lemon zest and tangy lemon juice, resulting in a delightful harmony of flavors. The zesty twist adds a refreshing touch to the classic pecan sandy meltaways, making them perfect for any occasion.
So, gather your ingredients, preheat your oven, and let's embark on this delightful baking adventure together. Your taste buds will thank you for it!
LOW CARB PECAN SANDY MELTAWAYS RECIPE - (4.6/5)
Provided by aerin8
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees and line a sheet pan with parchment paper. 2. Using a stand or hand held mixer, add the cream cheese, butter, sugar substitute, egg and vanilla to the mixing bowl and beat on high until creamy and fluffy. 3. Add in the remaining ingredients and mix on medium until well blended. 4. Using a teaspoon or 1 ounce ice cream scoop, drop 16 evenly spaced cookies on the lined pan and bake for about 8-10 minutes. Let cool 10-15 minutes before serving. George's Tips | You can press the cookies down into the parchment paper a little before baking for a crispier cookie. Variation | This basic cookie dough can be used to make many varieties of cookies. Try adding 1⁄2 teaspoon cinnamon or ginger for a refreshing crisp, or replace the pecans with almond slices and add dry coconut! Serving Size: 2 cookies calories:170|fat:15.5g |protein:4.5g |fiber: 1.5g |net carbs:3g
BUTTER PECAN MELTAWAYS
Lovely, buttery, tender shortbread cookies, with lots of toasted pecan pieces, all rolled in a powdered sugar coating.
Provided by Jennifer
Categories Sanck
Time 1h20m
Number Of Ingredients 7
Steps:
- Toast the pecan (see Recipe Notes below for how to toast nuts), let cool completely, then finely chop. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream butter with the sugar until light and fluffy, about 2 minutes at medium speed. Add the water and vanilla and mix in. Add the flour all at once and mix on low speed until the mixture comes together as a moist dough. Stir in the (cooled) finely chopped nuts.
- Using a cookie scoop or a tablespoon measuring spoon, scoop a portion and dough and roll into about 1-inch balls. Continue shaping balls with the remain dough, placing onto a baking sheet. (*I like to roll all the dough and pack then onto a smaller baking sheet that will fit nicely into my fridge. When ready to bake, I transfer them to another baking sheet, spacing them apart and baking in a couple of batches).
- Before refrigerating, you can flatten the balls slightly to make more of a "button-shaped" cookie or leave them as balls, if you prefer.
- Place baking sheet into the fridge uncovered and chill 15-30 minutes.
- Meanwhile, preheat the oven to 325F.
- Bake in preheated oven, with balls spaced about 2 inches part, for about 20 minutes. Bake in batches, if necessary, leaving remaining dough in the refrigerator while you bake the first batch.
- Remove from oven and let stand about 1 minutes. Roll warm cookies in icing/confectioners' sugar while still very warm and place onto a wire rack to cool further. Once cooled to just slightly warm, roll again in powdered sugar to thoroughly coat.
- Allow to cool completely, then transfer to an airtight container. Store at room temperature for up to 2 weeks or freeze for up to 3 months.
Nutrition Facts : Calories 92 kcal, Carbohydrate 11 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 34 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
These low-carb pecan sandy meltaways are a delicious and easy-to-make treat that is perfect for any occasion. Made with almond flour, butter, and a few other simple ingredients, these cookies have a soft and crumbly texture that melts in your mouth.
Tips:
- To make sure the cookies have the right texture, be sure to use cold butter. This will help to keep the cookies from spreading too much in the oven.
- If you don't have a food processor, you can use a blender or a rolling pin to grind the pecans.
- Be sure to press the cookie dough firmly into the pan before baking. This will help to prevent the cookies from crumbling.
- If you like, you can sprinkle the cookies with powdered sugar before serving. This will add a touch of sweetness and make them look even more festive.
Conclusion:
These low-carb pecan sandy meltaways are a delicious and easy-to-make treat that is sure to please everyone. With their soft and crumbly texture and sweet pecan flavor, these cookies are the perfect way to satisfy your sweet tooth without going overboard on carbs.
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