Gluten Free & Keto Mexican Wedding Cakes

These gluten free and keto Mexican wedding cakes are some of the easiest (and yummiest!) keto cookies around. Think just 5 ingredients and a handful of easy-peasy steps. The result? Melt-in-your mouth and totally aromatic cookies.

Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.

Course Cookies, Dessert

Cuisine European, Gluten Free, Ketogenic, Mexican

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Calories 73kcal

Ingredients

60 g pecans
120 g almond flour
1/4 teaspoon kosher salt
100 g grass-fed butter at room temperature
1/4 cup Swerve confectioners *
1 teaspoon vanilla extract

For the powdered 'sugar' coating

Swerve confectioners as needed
pinch ground cinnamon

Metric - US Cups

Instructions

Add pecans to a food processor and process until finely ground, being careful you don't over-blend or you'll end up with pecan butter!
Add pecan flour and almond flour to a skillet or pan, and toast over medium heat until golden and fragrant (3-6 minutes). Remove from pan, whisk in salt and set aside to cool completely (very important!).
Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add in vanilla extract and beat until just combined.
With your mixer on low, add in half of your nut flour mixture- mixing until just incorporated. Mix in the rest.
Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour.
Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
Divide dough into either 24 small rounds or 12-15 if doing larger cookies. Place shaped cookie rounds on the prepared baking tray and place in the freezer for 15 minutes prior to baking.
Bake for 13-15 minutes for the small ones or 17-20 minutes for the larger ones. The cookies will be deep golden, but very soft and fragile to touch. Sieve a touch of powdered sweetener with cinnamon on top immediately (it'll dissolve into the warm cookies).
Allow to cool for 15 more minutes before adding more powdered sweetener. The cookies will become less fragile as they cool. Store in an airtight container for up to 1 week.

Notes

*Or powdered Pyure (at half the amount). Please see section on Sweeteners for more deets on powdering and sweetening options.

The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Nutrition