Combine almond flour and ground pecans in a skillet over medium heat and cook until golden and fragrant, 3 to 6 minutes. Remove from heat. Whisk cinnamon, salt, and nutmeg into the skillet. Set aside to cool.
Combine butter and erythritol in a large bowl; beat using an electric mixer until smooth and creamy. Stir in egg and vanilla extract. Mix in almond flour mixture and coconut flour; stir until dough forms. Form into a roll, wrap in plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Cut dough roll into 24 cookies and place on the prepared baking sheet.
Bake in the preheated oven until lightly browned, 12 to 15 minutes
Info | Keto Cookie Recipes No Flour
prep:
20 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
24
Yield:
24 cookies
