| 16 | 30 | 347 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 10 |
| 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 1 cup | Pecans (halved) |
| 1 cup | Pecans (halved) |
| 1 1/2 tbsp | Butter, grass-fed, salted (melted) |
| 1 1/2 tbsp | Butter, grass-fed, salted (melted) |
| 1 tsp | Baking powder |
| 1 tsp | Baking powder |
| 1/4 cup | Erythritol |
| 1/4 cup | Erythritol |
| 1/2 tsp | Salt (sea) |
| 1/2 tsp | Salt (sea) |
| 1 large | Egg (large; white) |
| 1 large | Egg (large; white) |
| 29 gm | Lily's Dark Chocolate Baking Bar (1-ounce low-carb dark; melted for drizzle) |
| 29 gm | Lily's Dark Chocolate Baking Bar (1-ounce low-carb dark; melted for drizzle) |
All information from ruled.me (https://www.ruled.me/pecan-softies-with-sea-salt-and-dark-chocolate/)
1. Heat oven to 350F and line a cookie sheet with parchment paper. Combine the dry ingredients in a blender or food processor and pulse until the pecans are a coarse ground.
2. Add the butter, salt, and egg white into the blender and pulse a few times to combine. The cookie dough should like wet and feel sticky but still chunky.
3. Using a spoon or small scoop, portion out 10 rounded cookie dough balls onto the parchment. Flatten the tops of the balls until you have evenly round, flat cookies.
4. Bake for 15 minutes or until the edges begin to brown.
5. Melt the chocolate by placing in a microwave safe bowl for 45 seconds. Stop it every 15-20 seconds to stir.
6. Drizzle each cookie with chocolate and sprinkle with extra sea salt.
This makes a total of 10 servings of Pecan Softies with Sea Salt Dark Chocolate. Each serving comes out to be 127.9 Calories, 12.66g Fat, 2.17g Net Carbs, and 2.69g Protein
| Meat Alternative | 1.2 |
