1 cup sifted almond flour
1/4 cup sifted coconut flour
1 tablespoon unflavored gelatin (I use this brand HERE)
1/4 cup Pyure granulated sweetener
1 cup chopped pecans
1/2 cup softened unsalted butter
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
12 pecan halves to use as topping if desired
Muffin Top pan (or sheet pan lined with parchment paper)
Preheat oven to 350 degrees Fahrenheit. Grease 12 cavities on your muffin top pan (or prep your sheet pan)
In the small pot over medium high heat, add in the butter, heavy whipping cream, and vanilla extract Bring to a boil, and allow to simmer for approximately 5 minutes- the butter/cream mixture should be a medium brown in color and smell very fragrant (be careful not to burn!) Whisk well, and allow to cool completely.
In a glass mixing bowl, combine the almond and coconut flour, Pyure sweetener, gelatin, and chopped pecans. Mix well. Add in the eggs and cooled brown butter mixture. Mix well. Form into 12 equal sized balls, and flatten into muffin top tins. Top each one with a pecan half. (Or if using a sheet pan, flatten them slightly with your palm to have about 1/4" thick cookies)
Bake for 13 minutes, or until edges are slightly brown.
Allow to cool completely, and remove carefully from the tins.
Leftovers are best kept refrigerated up to 5 days
yields 12 cookies