LowCarb and Sugarfree option for the traditional Mexican Wedding Cake Cookies

 

 

 

 

 

While glancing through some of my food files I saw photos of my lowcarb, sugarfree Mexican Wedding Cookies and realized I had apparently never posted these to my site.  All I can think of is that because I make these every year at Christmas, I snapped a few quick photos, got busy with the 25 other Christmas cookie recipes I make and never got around to posting it.  These photos were taken a few years ago actually - but better late than never.

This version is the low carb and sugar free version of the traditional vintage version that's been around for a hundred years. 

 

Mexican Wedding Cakes

 

1 1/2 c almond flour
dash of salt
dash of baking soda
2 T butter
2 T honey substitute 

1 t vanilla
1/2 c chopped pecans, toasted
1/2 c powdered confectioner's sweetener of choice

Combine the almond flour, salt and baking soda either in a food processor or with electric mixer.  Pulse or mix in the imitation honey and butter (or shortening if that's your thing) and vanilla.  Stir in the toasted pecans by hand.  Form 1" balls or use a cookie scoop and place on a baking sheet lined with parchment.  Bake at 350 for 8-9 minutes.  Cool on the baking sheet for approximately 20 minutes before dipping and rolling in the confectioner's sweetener. 

 

 

 

 

 

 

 Briefly toasting the pecans

 Pulsing the ingredients in a food processor

Stirring in the pecans

 

Scooped

Into the oven

 

Rolling in powdered natural sweetener

   

  Sugarfree and low carb options