Low-carb butter pecan cookies

I am super happy with these low-carb but high-fat Butter Pecan Cookies.

I went to Los Angeles a few months ago, and was body shamed. Body shaming assholes are flaming assholes, but the flaming asshole was right and I needed to lose some weight.

Sigh.

I went back to eating a super low-carb diet. It has worked for me many, many times. When I was in the best shape of my life, I was eating low-carb and training for marathons. I like low-carb diets.

I also like cookies.

Cookies are mostly flour, sugar and butter. Butter was no problem. Flour, I figured they are nut cookies, use a nut flour, right? While it seems antithetical to by-pass PECAN FLOUR in a Butter Pecan cookie, I found that pecan flour was too carb-rich, too calorie-rich and most-importantly-of-all had a strangely dilutive effect on the toasted pecan flavor. I think Butter Pecan cookies need to distinctly taste like butter and pecans.

Turns out the far more readily available almond flour was the one for me. Easily found at most super markets, I have tried both the Trader Joe's brand Almond Flour and the Bob'd Red Mill. While I always have a penchant for Oregon's finest, I can discern absolutely no difference between the two.

Replacing sugar was a pain in the ass. I did a lot of research, and then I talked to my fellow Boing Boing editor, and cookie eating pal, Xeni. I tried sweeteners with erythritol xylitol. Not good. A popular sugar-replacement Swerve is heavily formulated with this stuff. Read the rest