Rum Butter Pecan Cookies
Ingredients
COOKIES
- 3egg(s)separated, beat the whites to stiff peaks
- 2.5Tbspgranulated sweetener(I used monk fruit)
- 0.5cupunsalted buttersoftened
- 0.25tsprum flavoring
- 1tspbaking powder
- 2servingsVanilla Keto Chow(or 2 scoops)
- 0.25cuppecanschopped
RUM CREAM CHEESE FROSTING
- 4ouncescream cheesesoftened
- 0.25cupsalted butter
- 0.25tsprum flavoring
- 2Tbsppowdered sweetener(I used swerve)
- pecansfinely chopped for decorating
Instructions
COOKIES
- Mix egg yolks and sweetener and butter until smooth and creamy. Add additional ingredients and then fold into your whipped egg whites.
- Scoop onto cookie sheet. Cook at 350 degrees for 8-12 minutes. (11 minutes is the magic number for my oven.)
FROSTING
- Combine all frosting ingredients and mix well.
- Pipe frosting onto cooled cookies.
- Sprinkle with chopped pecans.
Nutrition
Serving: 1cookieCalories: 206.2kcalCarbohydrates: 7.6gProtein: 6.9gFat: 19.3gSaturated Fat: 9.8gPolyunsaturated Fat: 0.72gMonounsaturated Fat: 4.5gTrans Fat: 0.6gCholesterol: 81.4mgSodium: 263.4mgPotassium: 301.15mgFiber: 1.6gSugar: 0.8gVitamin A: 516.73IUCalcium: 128.43mgIron: 0.51mgSugar Alcohol: 5gNet Carbs: 1.02g
Photos bySarah DeYoung Photography