This is from a cookbook that is definitely not low carb. I took the original heavy carb cookie recipe and converted it to sugar-free and low carb. These are delicious. They are a bit difficult to make to keep from breaking but they are wonderful. I will keep working on alternative methods to keep them in one piece and when I find the final keeper I will post an update.
1 cup butter, softened
1/2 cup splenda
1 teaspoon vanilla extract
2 1/4 cup Blanched Almond Meal Flour
1/4 teaspoon salt
3/4 cup chopped pecans
additional splenda for top of cookies
In a mixing bowl, cream the butter, splenda and vanilla. Combine the almond flour and salt. Ad to creamed mixture. Stir in pecans. Cover and chill until easy to handle.
Using a 1-inch cookie scoop place cookies about 2 inches apart on cookie sheet that has been lined with parchment paper. Bake for 10-12 minutes. Sprinkle with additional splenda while still warm.
Once you remove these from the oven you must allow to cool completely on the cookie sheet until even the pan is cool. Then you will need to stick the pan in the refrigerator for about 45 minutes. After that, remove the cookies from the pan with a spatula and store in an air tight container in the refrigerator.