Pecan Cookies with Frosting...

[Oh.2.B.Fit]

Okay, I finally made the cookies (from the Graham cracker crust recipe...just added pecans), and they were soooo good. I made frosting too that I put on top, and that made them EXTRA tasty!!! I really loved the frosting!!! So here's the recipe, and pics...

Pecan Cookies
3/4 cup almond flour
3 tablespoons flax meal (I used Golden for a lighter color)
1/4 teaspoon salt
6 tablespoons butter, melted
1/3 cup Splenda
1/4 cup crushed Pecans

Mix dry ingredients in a small bowl. Add Splenda to melted butter; pour over dry ingredients. Mix well and put in muffin top pan (will make 8 large cookies). Bake at 375º about 8-10 minutes until lightly browned. Let cool before frosting

Makes 8 Cookies

Per Cookie
153 Calories
15g Fat
3g Protein
4g Carbohydrate
2g Dietary Fiber
2 Net Carbs

Here is a pic before I cooked them...


and here is a pic after I cooked them...


And then I made the Frosting...

Creamy Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup granular Splenda
1/2 teaspoon vanilla
1 cup heavy cream

Place the cream cheese, Splenda and vanilla in a medium bowl. Beat on high speed 2 minutes until fluffy, scraping down the sides of the bowl occasionally. With mixer on low speed, gradually pour in the cream while beating. Once all of the cream has been added, scrape down the sides and bottom of the bowl. Turn mixer to high speed and beat until thick and fluffy. The cream cheese helps stabilize the whipped cream and it should stay fluffy for a couple days or more. The cream cheese also prevents the cream from splattering all over the place while beating it.

Makes about 2 cups

Per 1/4 cup
159 Calories
16g Fat
2g Protein
3g Carbohydrate
0g Dietary Fiber
3g Net Carbs

Here's a pic of the cookie with the frosting...



I only used about a tablespoon of the frosting on the cookie and then sprinkled a little cinnamon on top.
So, one cookie with frosting is 3 Net Carbs. Without frosting it's 2 Net Carbs.
If you make it with Stevia (liquid Splenda) it's even less.
You can also put them on a cookie sheet (you don't need a muffin top pan.
I'm going to do that next time and make a bunch of smaller cookies
They are very crumbly, but sooooo delicious!!! I'm wondering if I add an egg or something if that would help. I wanted to make something that I could dip in coffee, but they fall apart to easily. They do go very nice with coffee though. I'm sure that you can use other nuts. Next time I'm going to try Macadamia Nuts!!!

[ConfusedAndNeedHelp]

Oh yeah!!!! I want some. I gotta go to the veggie rung and get this party started already. Can't wait for the rungs to actually make this.

[Babs]

Yummm!! I just added a muffin top pan, pecans and almond flour to my grocery list for today.

I can't wait to bake them. Thanks for sharing.

[higgies]

Dang these look good. Do they taste anything like Pecan sandies?

[cocobelle]

you are evil....pure evil!! lol! these look scrumpt-dilly-ishous!

[sallyseachange]

Yummmmmmm! Tks for sharing.

[Oh.2.B.Fit]

Originally Posted by higgies

Dang these look good. Do they taste anything like Pecan sandies?

I think they do a little
They are really good!!! Crumbly, but good
If you try them let me know if you like them!!!

[Oh.2.B.Fit]

Originally Posted by cocobelle

you are evil....pure evil!! lol! these look scrumpt-dilly-ishous!

Hehehehe!!!
That was my evil laugh...lol