🧾 Ingredients
- 4 oz (115 g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- ⅓ cup powdered erythritol or monk-fruit sweetener
- 1 large egg
- ½ tsp vanilla extract
- ½ cup almond flour
- ¼ cup vanilla or unflavored protein powder (whey or plant-based)
- ½ tsp baking powder
- Pinch of salt
- ⅓ cup chopped pecans
👩🍳 Instructions
1️⃣ Preheat oven
- Preheat to 350°F (175°C)
- Line a baking sheet with parchment paper
2️⃣ Cream base
- In a bowl, beat cream cheese and butter until smooth
- Mix in sweetener until fluffy
3️⃣ Add wet ingredients
- Beat in egg and vanilla until fully combined
4️⃣ Mix dry ingredients
- Stir in almond flour, protein powder, baking powder, and salt
5️⃣ Fold pecans
- Gently mix in chopped pecans
6️⃣ Shape cookies
- Scoop tablespoon-sized portions onto baking sheet
- Slightly flatten with spoon
7️⃣ Bake
- Bake 12–15 minutes until edges are lightly golden
- Cookies will be soft—firm up as they cool
🥗 Nutrition (Approx per cookie)
- Calories: 110 kcal
- Protein: 6 g
- Fat: 9 g
- Carbs: 3 g
- Fiber: 1 g
- Net Carbs: ~2 g
✅ Low-carb & keto-friendly
✅ High-protein
✅ Soft, buttery texture
💡 Tips & Variations
- Extra crunch: toast pecans before adding
- Maple flavor: add ¼ tsp maple extract
- Chocolate twist: add sugar-free chocolate chips
- Dairy-free: use dairy-free cream cheese & butter
