Easy Keto Pinwheel Cookies

Easy Keto Pinwheel Cookies

1 1/2 cups almond flour
1/4 cup coconut flour
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar free sweetener
1 teaspoon vanilla extract
1 1/2 cups crushed pecans
1/4 cup sugar free maple syrup
2 egg yolks
1 egg white, optional

1. In a medium bowl, sift together almond flour, coconut flour and salt.
2. In a large bowl, add softened butter and sugar free sweetener. Cream together using an electric mixer until light and fluffy. Mix in vanilla extract.
3. Slowly add in dry ingredients into the butter mixture while mixing with the electric mixture until combined.
4. Place cookie dough onto a sheet of parchment paper and mold into a rectangle shape. Place a sheet of parchment paper on top of the dough and refrigerate for 30 minutes.
5. Add chopped pecans to a food processor or blender. Pulse a few times until finely ground. Add sugar-free maple syrup and egg yolks. Pulse until combined and a paste forms.
6. Remove cookie dough from the refrigerator. Keeping the dough sandwiched between the parchment paper, roll out dough into a large rectangle shape about 1/4 inch thick. Spread maple pecan filling evenly on top of the dough, leaving 1/2-inch border around all edges.
7. Starting with the long end, roll dough tightly and press to seal the seam. Wrap in parchment paper or plastic wrap and refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees.
8. Using a sharp or serrated knife, slice off cookie rounds about 1/4 inch thick and place on a parchment lined baking tray. Brush with egg white to create a slight sheen on the cookies (optional). Bake at 350 degrees for 10 minutes or until slightly golden around the edges. Remove from oven and let cool completely before transferring to a wire rack or handling.

MACROS - per cookie
Calories: 126
Fat: 12 g
Total Carbs: 4.7 g
Net Carbs: 1.2 g
Protein: 2.1 g
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