Paleo Mexican Wedding Cakes – Buttery Pecan Cookies

https://www.bulletproof.com/recipes/paleo/mexican-wedding-cakes-recipe-paleo-2g3c/

Start to Finish: 30 minutes

Ingredients:

• 1 cup halved pecans (123 grams)
• 1 1/2 cups (165 grams) paleo flour (see recipe below)
• 5 tablespoons (65 grams) room temperature Grass-Fed Ghee
• 1 tablespoon (7 grams) Vanilla Collagen Protein
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon Himalayan pink salt
• 1/4 cup (30 grams) Lakanto powdered sweetener
• Optional: zest from 1 lime, lemon or orange
• 1/2 cup sifted powdered coconut milk (additive-free) or powdered erythritol

Paleo flour ingredients:

• 1 cup (110 grams) almond flour
• 1/4 cup (25 grams) coconut flour
• 1/2 cup (60 grams) arrowroot starch
• 1/4 cup (32 grams) tapioca flour

Instructions:

1. Preheat oven to 340 degrees. Line a perforated baking tray with parchment or a silicone liner.
2. Prepare paleo flour first. Mix all flour ingredients with a whisk until combined well. Measure out 1 1/2 cups of this flour, and store the rest in a sealed container.
3. Prepare cookies. In food processor, add pecans, measured paleo flour, collagen, vanilla, salt and sweetener. Process until pecans are finely ground.
4. Add ghee and process lightly until integrated and moist.
5. Remove mixture from the food processor and shape dough into round cookies. Bake for 10 minutes, or until lightly golden. Baking time will depend on your oven and size of the cookies.
6. Allow cookies to cool completely, then roll in powdered erythritol or powdered coconut milk.

Makes: Serves 13

Nutritional Information (2 cookies):

• Calories: 200
• Calories from fat: 160
• Fat: 18g
• Saturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 10mg
• Sodium: 65mg
• Carbs: 12g
• Fiber: 2g
• Sugar: 1g
• Sugar Alcohols: 3.7g
• Net Carbs: 6.3g
• Protein: 3g