As if the colors in this photo aren’t delish enough???  These are trading beads; beads were traded for goods between trappers, soldiers, Native Americans, pioneers.  Many of the beads pictured here are more than 200 years old.  Sourced from Europe, Africa, China.  A myriad of locales and countries.  What a visual feast for the eyes.  (BTW, if you want to see these and thousands more, come to the Mountain Man Rendezvous in Fort Bridger, WY over Labor Day weekend)

Every once in a while I need a sweet- as I generally prefer salty and crunchy.  So I decided to make some Keto cookies.  No grains, no sugar.  I took these tasty tidbits to my gym, (7KFit- ) People started complaining that some classes got them and others didn’t.  Next time I need to quadruple the recipe and share with EVERYONE.  This is an easy refrigerator cookie; no rolling pin, no cookie cutters, no frosting.  NO heavy lifting.

Keto Pecan Shortbread Cookies


2 cups Almond Flour  ( I use Simple Truth or Bob’s Red Mill)

1 tsp Real Vanilla

1/2 c chopped pecans  (Pistachios work equally well) Note:  i would chop the pecans smaller than a rough chop- if they are a bit smaller, easier to cut dough later.

6 T butter @ room temperature

1/2 cup Confectioners Erythirtol sweetener ( i like Swerve)

Plastic wrap

Put it Together:

In a mixer, add butter, vanilla and Swerve.  Mix together until light and well creamed.  Add in Almond flour in 1/2 cup increments.  Dough will not form a ball.  Remove from mixer and stir in pecans.

Take a large handful of dough and place on a large piece of plastic wrap.  Roll into logs-try to make the ends square so all cookies are consistent in size.  Your dough should now be sticking together well.Tightly wrap plastic wrap around cookie dough.  Place in refrigerator for at least half hour.  Repeat with remaining dough.

Note: if you don’t feel like baking all the cookies, (roughly 16 in two logs), freeze one.  I typically make a double batch then thaw the dough when I want a warm cookie.)

Heat oven to 350 Fahrenheit.  Line baking sheet with parchment paper.  Remove cookie dough from refrigerator.  Unwrap and cut the dough log into slices appx. 1/2 inch thick.  Place on parchment lined baking sheet and put into oven. Will take between 12-14 minutes.  I like mine just turning light brown on the edge.


This is all that’s left of a double batch. And the little ones are a bit crispy.  But still delish.  I hope they become on of the staple treats in your house.

Yield: 16 cookies

Nutrition: 14 g Fat, 4g Protein, 1.6g net carbs  145 calories per cookie.









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