Low Carb Slow Cooker Holiday Fudge (Dairy & Sugar Free)

Rich little bites of fudge!

Ingredients:
2 1/2 cups sugar free & dairy free dark chocolate chips
1/2 cup canned coconut milk
1;4 cup sugar free vanilla or caramel syrup (I use Lakanto brand)
dash of pink Himalayan or sea salt
1 teaspoon vanilla extract
coconut oil cooking spray

Method:
Add the chocolate chips, coconut milk, syrup and salt to a slow cooker. Stir to mix. Cover and cook on low for 2 hours. Do not stir while cooking. (It is important not to remove the lid, while the mixture is cooking.)
After 2 hours, turn off the slow cooker, uncover and add the vanilla. Stir to mix in. Allow to cool, uncovered, in the slow cooker for 1 hour. (to room temperature) Use a wooden spoon to stir vigorously for about 7 minutes, or until the fudge loses some of its gloss.
Lightly spray a 9x5 glass loaf pan with the coconut oil spray.. Evenly spread the fudge mixture into the prepared pan. Refrigerate for 4 hours, or until firm. 

Pan of refrigerated fudge.

Cut into 28 pieces. Store in an airtight container in the refrigerator. Makes 28 servings.

Note: This is a rich candy treat that can be enjoyed in small portions.

Nutritional info per serving, approximately:
64.13 calories ~ 5 grams fat ~ 1.13 grams net carbs ~ 1 gram protein

Keto Friendly Asian Style Vegetable Beef Soup

A tasty soup that is simple to make!

Ingredients:
14 ounces can Palmini noodles**

almond milk

1 pound beef steak chuck roast, stew meat or other
1/2 teaspoon black pepper
1/2 teaspoon pink Himalayan or sea salt
1/2 teaspoon ground coriander
1 tablespoon avocado or coconut oil
1 medium yellow onion, chopped
2 large cloves of garlic, chopped
1 two inch piece of ginger root
5 cups beef broth

8 ounce can sliced bamboo shoots
1 small (or 1/2 large) cinnamon stick
1 star anise
1 teaspoon Worcestershire sauce
1 tablespoon dried chives or 4 green onions, chopped
1 tablespoon dried cilantro or 1/4 cup fresh cilantro leaves
1/8 teaspoon dried red pepper flakes
8 ounces sliced mushrooms

Method:
Drain the Palmini noodles and rinse with water. Place in a container and cover with almond milk. Soak for 30 minutes.

Cut the beef into bite sized pieces. Place in a bowl and sprinkle the pepper, salt and coriander over the meat and stir to coat. Set aside. Add the oil to a Dutch oven, or soup pot. Over medium-high heat, brown the beef on all sides. Remove the browned beef and set aside. Add the onion, garlic and ginger to the pan and sauté, over a medium heat for 2 to 3 minutes, being careful not to burn.

Return the beef to the pot and add the broth.  
Drain the liquid from the bamboo shoots and Palmini noodles. Set aside.
Add the cinnamon, anise, Worcestershire, chives and cilantro to the soup pot.
Chop the bamboo shoots and Palmini to desired size. Add with the mushrooms to the soup.
Continue to simmer for 30 minutes or longer. (Lower the heat to prevent bubbling over.) 
Remove and discard the cinnamon stick, star anise and ginger root. Makes 10 cups. (Five 2 cup servings.)

**Keto Friendly Hearts of Palm "noodles" 
(I found these at a Walmart Neighborhood Market.)**

Nutritional Info per 2 cup serving, approximately:
260 calories ~ 10 grams fat ~ 5.8 grams net carbs ~ 35.5 grams protein

Nutritional info per 1 cup serving, approximately:
130 calories ~ 5 grams fat ~ 2.9 grams net carbs ~ 17.75 grams protein

Note: On a chilly evening I decided to make soup with items I had available in my fridge and pantry. So glad I made notes!

Keto Friendly & Dairy Free Pumpkin Bundt Cake

A moist and flavorful autumn & winter cake.

Cake Ingredients:
coconut oil cooking spray
2 cups (packed) almond flour
1/2 cup Lakanto Classic or Golden Monkfruit sweetener
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon pink Himalayan or sea salt
1 cup pumpkin puree
2 eggs
1/4 cup almond milk
1/2 cup coconut oil (heated to make liquid)
Icing Ingredients:
3 -4 tablespoons almond milk 
1/2 teaspoon maple extract
1/2 cup Lakanto Powdered Monkfruit sweetener
Garnish:
1/2 cup candied or toasted pecans, chopped (optional)**

Method:
Preheat oven to 350*. Spray the inside of a bundt pan with the cooking spray. Set aside.
In a large bowl, stir together the flour, sweetener, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice and salt. In a separate bowl, mix together the pumpkin, eggs, milk and oil. Add all at once to the dry ingredients and mix just until blended. Spread the batter evenly into the prepared cake pan. Bale for 25 minutes. Cover with foil and cook for another 20 minutes or until an inserted toothpick comes out clean. Cool 10 minutes in the pan and then invert and finish cooling on a baking rack. 
Whisk together the icing ingredients. Once the cake is completely cooled, spoon the icing over the top. If desired, sprinkle chopped pecans over the top of the iced cake. Slice into 10 portions. Store in an airtight container, in the refrigerator. Serves 10.

**Recipes for Candied & Toasted Pecans:
SUPER EASY & DELICIOUS Keto Friendly Candied Pecans
https://carriekitchencreations.blogspot.com/2019/11/super-easy-delicious-keto-friendly.html
KETO Friendly Toasted Pecans (For Salads & Snacks)
https://carriekitchencreations.blogspot.com/2019/01/keto-friendly-toasted-pecans-for-salads.html

Nutritional info per serving (with candied pecans) approximately:
290.68 calories ~ 27 grams fat ~ 4 grams net carbs ~ 7 grams protein

Nutritional info per serving (with toasted pecans) approximately:
295.49 calories ~ 27.56 grams fat ~ 4 grams net carbs ~ 7 grams protein

Cousin Leah's Southern Style Sweet Potato Casserole With Bourbon Option (The BEST!) ~ Family

A delicious & fluffy sweet potato
casserole topped with candied pecans.

Casserole Ingredients:
5 to 6 medium sweet potatoes
3/4 cup sugar
1 stick (1/2 cup) butter, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup milk
2 eggs, lightly beaten
1 - 2 tablespoons bourbon (optional)
Topping Ingredients:
1 cup packed brown sugar
1/2 cup flour
4 tablespoons butter, at room temperature
1 1/2 cups coarsely chopped pecans

Method:
Preheat oven to 350*. Scrub the outside of the sweet potatoes. Boil for 15 to 20 minutes, or pierce with a fork and bake for an hour. (The potatoes are cooked when they are tender and soft inside.) Cool. Peel and mash. Stir  in the sugar, butter, vanilla, milk, eggs and bourbon. Mix well  Lightly grease the bottom and sides of a 9 x 13 inch dish with butter. Spread the sweet potato mixture evenly in the prepared dish.
In a small bowl, mix together the brown sugar, flour and butter. Stir in the nuts. Sprinkle evenly over the sweet potato mixture. Bake for 30 minutes, or until the topping is browned.
Makes 12 servings.

This dish can be prepared 3 to 5 days before serving. Before baking, allow the sweet potatoes, in the 9 x 13 inch pan, to cool and cover tightly with plastic wrap. Store the topping, covered, in a separate bowl or baggie. When ready to bake, sprinkle the topping on top of the potato mixture and bake until heated through and browned on top.

Notes: Cousin Leah received this recipe from a coworker who grew up in a southern state of the USA. She loved it enough to add it to her Thanksgiving table and the family is very glad that she did! 

Cousin Leah and myself
2018

BEST EVER Keto Friendly Spiked Eggnog (Super Delicious & Low Carb!)

Even people who didn't like eggnog, liked
this one. People who like spiked eggnog,
said this was the best they had ever tasted.

Ingredients:
3 large eggs, separated (I use organic)
3/4 cup Lakanto Classic sweetener
1 1/2 cups almond milk
1/2 cup bourbon
1/4 cup dark rum
1/4 cup cognac or brandy
1/2 cup heavy whipping cream
1/4 teaspoon ground nutmeg (I use organic)
Sea Salt for garnish
whipped cream for garnish
additional nutmeg for garnish

I used a Jefferson brandy, Hennessy cognac
and a Hawaiian dark rum.

Method:
Bring a couple of inches of water, in a sauce pan, to a boil. Reduce the heat to low. Place a medium/large bowl over the saucepan. (Make certain that the bottom of the bowl is not touching the water.)  Add the egg yolks and half of the sugar to the bowl. Whisk for 5 minutes, until the mixture is pale yellow and smooth.

Bowl resting on saucepan.

Stir in the milk, bourbon, rum and brandy. In another medium/large bowl, use an electric mixer to beat the egg whites and remaining sugar, until very soft peaks form. 

Gently stir the egg whites into the yolk mixture. In a small/medium bowl beat the heavy cream, until thickened. Fold the cream and nutmeg into egg mixture. Refrigerate until THOROUGHLY chilled. (Two hours to overnight.) Whisk or stir before serving. Pour desired portions into serving glasses. Sprinkle each serving with a tiny pinch of sea salt. Top with a small dollop of whipped cream and sprinkle with a dash of nutmeg. Enjoy!

An Impressive holiday libation.

Makes 7 cups. (Approximately 10 2/3 cup servings.) Recipe may be doubled. Spiked eggnog keeps, in the refrigerator, for one month.

Using a large (8 cup) measuring cup makes
it easier to pour the eggnog into a pitcher
or bottles for gift giving.

Notes: 
I created this recipe, because I was asked to make it for our family Christmas Eve gathering....I admit that this is the first (and only) spiked eggnog that I have ever liked. (Others taste yucky to me!!!) The secret ingredient, sea salt, accents the liquors very nicely and helps make this nog less rich than others.

Nutritional info per serving (without garnish) approximately:
107 calories ~ 6.15 grams fat ~ .52 grams net carbs ~ 2.4 grams protein

Low Carb Asian Style Chicken (Or Turkey) Noodle Soup (With Homemade Hoisin Sauce)

Ingredients:
one (14 ounce) can Palmini linguine**** (or low carb noodles of choice)

12 cups turkey or chicken broth (no salt)*
1/4 to 1/3 cup peeled & thinly sliced fresh ginger
3 cups (3/4 pound) cooked turkey or chicken
2 1/2 cups (6 ounces) sliced fresh shiitake mushrooms (stems removed)**

1 cup (6 ounces) broccolini, sliced in half and cut into 1 inch pieces***
2 tablespoons Low Carb Hoisin Sauce (see recipe below)
2 teaspoons Asian chili garlic sauce
2 cups coarsely chopped cilantro 
8 green thinly sliced green onions

Method:
Drain the Palmini noodles and rinse with water. Place in a container and cover with almond milk. Soak for 30 minutes.

Place the broth and ginger in a cooking pot with a lid. Cover and bring to a boil over a high heat. Tear the turkey (or chicken) into large shreds and set aside.
Add the mushrooms and broccolini to the broth. Continue cooking for 2 minutes. Drain the noodles and add to the broth and cook for an additional 2 minutes. 
Reduce to a simmer and add the turkey (or chicken), Hoisin sauce and the chili garlic sauce.
Add most of the cilantro and green onion, reserving a small portion for garnish. Simmer for 5 minutes and then serve. Ladle into deep bowls and garnish with reserved cilantro and green onions.  Makes 6 servings.

*If desired, boil and simmer leftover turkey or chicken bones and wings, in a large pot of water, to make your own soup broth.

**Sliced white button mushrooms may be substituted for the shiitake mushrooms.

***Regular broccoli may be substituted for the broccolini.

****Palmini brand noodles are made from hearts of palm and are a great low carb substitute for regular pasta noodles. (I found them at a Walmart grocery store.)

Homemade Hoisin Sauce:

Hoisin sauce is a sweet-spicy condiment most often used in Asian-flavored dishes. It packs a flavorful punch and works wonderfully alongside meat and vegetables in stir-fry recipes. (Omit salt in recipes that you add Hoisin sauce to.)
Store bought Hoisin Sauce contains a high amount of sugar and carbs, but this homemade version is low carb and flavorful. (It is salty, so do not add additional salt to any dish you add this sauce to.)

Ingredients:
4 tablespoons Braggs liquid aminos
2 1/2 tablespoons (7 1/2 teaspoons) sugar free peanut butter
4 1/2 teaspoons Lakanto Golden sweetener
1 green onion chopped
3/4 teaspoon dried red pepper flakes
2 teaspoons rice vinegar'
1/2 teaspoon garlic powder
1 1/2 teaspoons sesame oil

Method:
Add all of the ingredients to a small saucepan. Stir over a medium heat and bring to a boil. Immediately reduce the heat to low and simmer for 3 minutes, or until the sauce thickens.
Cool to room temperature. Store in an airtight container in the refrigerator. Makes a little more than 1/2 cup. (34 teaspoons)

Nutritional info per teaspoon, approximately:

 9.5 calories ~ .8 grams fat ~ .2 grams net carbs ~ .5 grams protein

Nutritional info per serving (made with turkey, shiitake mushrooms & broccolini) approximately: 

188 calories ~ 5.9 grams fat ~ 7.22 grams net cabs ~ 22 grams protein

Nutritional info per serving (made with chicken, white mushrooms & broccoli) approximately:

205 calories ~ 9 grams fat ~ 7 grams net carbs ~ 19.48 grams protein

Note:

Years ago, during the Christmas holiday, my little sister invited my husband to dinner. It was the first meal she had ever cooked for us. She served a version of this soup and it was delicious! My husband and I loved it so much, that I asked for the recipe. She gave me a photocopy of a recipe she found in Sunset magazine. I was surprised, because I had torn the same page out of one of my Sunset magazines, but hadn't tried the recipe yet! My little sister lives in Heaven now, but happy memories of her and the first meal she made for me live on.

Cheers from Little Sister Lisa

Asian Style Turkey (Or Chicken) Noodle Soup

This delicious soup is a great way to make
use of leftover turkey or roast chicken.

Ingredients:
12 cups turkey or chicken broth (now salt or low sodium)*
1/4 to 1/3 cup peeled & thinly sliced fresh ginger
3 cups (3/4 pound) cooked turkey or chicken
2 1/2 cups (6 ounces) sliced fresh shiitake mushrooms (stems removed)** 
1 cup (6 ounces) broccolini, sliced in half and cut into 1 inch pieces***
9 ounces fresh chow mein noodles****
2 tablespoons Hoisin Sauce (see recipe below)*****
2 teaspoons Asian chili garlic sauce
2 cups coarsely chopped cilantro 
8 green thinly sliced green onions

Method:
Place the broth and ginger in a cooking pot with a lid. Cover and bring to a boil over a high heat. Tear the turkey (or chicken) into large shreds and set aside.
Add the mushrooms and broccolini to the broth. Continue cooking for 2 minutes. Add the noodles and cook for an additional 2 minutes. 
Reduce to a simmer and add the turkey (or chicken), Hoisin sauce and the chili garlic sauce.
Add most of the cilantro and green onion, reserving a small portion for garnish. Simmer for 5 minutes and then serve. Ladle into deep bowls and garnish with reserved cilantro and green onions.  Makes 4 to 6 servings.

*If desired, boil and simmer leftover turkey or chicken bones and wings, in a large pot of water, to make your own soup broth.

**Sliced white button mushrooms may be substituted for the shiitake mushrooms.

***Regular broccoli may be substituted for the broccolini.

****Fresh chow mein noodles can be found in the refrigerated sections of most grocery stores and Asian markets.

*****Hoisin sauce can be found in the Asian foods section of most grocery stores and Asian markets, or you can make your own sauce to add to meats, vegetables, soups and stews. (Do not add salt when using Hoisin sauce.) Here is a recipe for Homemade Hoisin Sauce:

Ingredients:
4 tablespoons soy sauce
2 1/2 tablespoons (7 1/2 teaspoons) peanut butter
4 1/2 teaspoons brown sugar
1 green onion chopped
3/4 teaspoon dried red pepper flakes
2 teaspoons rice vinegar'
1/2 teaspoon garlic powder
1 1/2 teaspoons sesame oil

Method:
Add all of the ingredients to a small saucepan. Stir over a medium heat and bring to a boil. Immediately reduce the heat to low and simmer for 3 minutes, or until the sauce thickens.

Cool to room temperature. Store in an airtight container in the refrigerator. Makes a little more than 1/2 cup. (34 teaspoons)

Note:
Years ago, during the Christmas holiday, my little sister invited my husband to dinner. It was the first meal she had ever cooked for us. She served a version of this soup and it was delicious! My husband and I loved it so much, that I asked for the recipe. She gave me a photocopy of a recipe she found in Sunset magazine. I was surprised, because I had torn the same page out of one of my Sunset magazines, but hadn't tried the recipe yet! My little sister lives in Heaven now, but happy memories of her and the first meal she made for me live on.

Cheers from Little Sister Lisa

Keto Friendly Cucumber Mojito

Delicious, Low Carb & Refreshing.

Ingredients:

   7 fresh mint leaves

   3 thin slices English cucumber (also called hothouse or seedless cucumber)

   ½ lime, cut into quarters

   1 tablespoon fresh lime juice

   4 tablespoons. white rum or vodka

   1 - 2 tablespoons Lakanto Monkfruit simple syrup (or other sugar free simple syrup)

   Ice cubes

   5 ounces sparkling water or club soda

   Garnishes (optional):

   2 thin slices English cucumber

   2 fresh mint leaves

   Additional lime wedge

   Method:

   Place the mint leaves in the bottom of a sturdy 16 ounce glass or mason jar. Place the           cucumber slices and lime wedges on top of the mint. Use the end of a wooden spoon to       muddle** the mint, cucumber and lime wedges. Muddle well to release all of the juice         from the lime. Add ice cubes to the glass Add the juice, choice of spirit and sweetener to     a shaker. Shake to blend and pour over the ice in the glass. Add the soda water. If                 desired, garnish with cucumber slices, mint sprigs and a lime wedge.

   **"To muddle means to press the ingredients against the side of the glass with a amuddler. Muddling helps to release the flavors of the fresh ingredients so that they bind with the alcohol better."   Choose a gentle muddling tool. A small, flat wooden tool is ideal, such as the end of a wooden spoon or a French rolling pin (without handles). Put the ingredients in a sturdy glass. Press and twist lightly. 

   Notes:

 Always use fresh lime juice, not bottled, because the fresh juice     creates a better tasting drink.

  Always make certain that when the ingredients are being muddled, tthe mint is on the bottom, so that it doesn’t get over beaten, as this can cause the mint to become bitter.

   Omit the cucumber to make a classic Mojito.

    Nutritional info, made with rum, approximately:
    112.6 calories ~ .1 grams fat ~ 4 grams net carbs ~ .5 grams protein

    Nutritional info, made with vodka, approximately:
    140.6 calories ~ .1 grams fat ~ 4 grams net carbs ~ .5 grams protein

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VERY LOW CARB ~ SUPER EASY & DELICIOUS Candied Pecans

A delicious, healthy & crunchy treat.

Ingredients:
Foil or parchment paper
1 cup Lakanto Classic sweetener
1 teaspoon cinnamon
1 teaspoon sea salt
1 egg white
1 tablespoon water
1 pound (4 cups) pecan halves or walnuts

Method:
Preheat oven to 250*.
Line a baking sheet (with sides) with foil or parchment paper.
In a small bowl, mix together the sugar, cinnamon and salt. Set aside
In a large bowl, beat the egg white and water until frothy. 
Add the pecans and stir to coat with egg white.
Add the sugar mixture to the pecans. 
Stir until the pecans are evenly coated with the sugar mixture.
Spread coated pecans onto the lined baking sheet.
Bake, stirring every 15 minutes, for 45 minutes to 1 hour. (or just until the pecans are lightly browned) Be careful not to overcook and burn.
Allow to cool completely on the pan. Store in an airtight container in the refrigerator.

Notes: These nuts are like candy! They can be eaten as a snack, dessert, salad topping or garnish for a dessert.

Nutritional info per 1/4 cup serving, approximately:
181.21 calories ~ 18.75 grams fat ~ 1 gram net carbs ~ 2.6 grams protein

Keto Friendly Pecan Butter (For Baking & Snacking)

A healthy & tasty nut butter made from pecans.

Ingredients:
2 cups pecans
pink Himalayan or sea salt
3/4 teaspoon ground cinnamon
1 teaspoon maple extract
1 1/2 teaspoons Lakanto Golden Monkfruit sweetener (or sweetener of choice)
12 drops vanilla or unflavored liquid Monkfruit sweetener

Method:
Place the pecans in a food processor and process on high for 2 minutes. Add a pinch of salt and the remaining ingredients. Use the pulse function to combine until blended. Store in an airtight container in the refrigerator. Makes about 3/4 cup. Use in recipes or as a spread. 

Nutritional info per tablespoon of pecan butter ~ approximately:
121.23 calories ~ 12.5 grams fat ~ 0.75 grams net carbs ~ 1.58 grams protein

Notes: This Pecan Butter has a delicious flavor and a lower amount of carbs than other nut butters. It can be used as a spread on keto toast, or on celery, and it can be substituted for other nut butters in recipes. Here is a dairy free cookie recipe that includes Pecan Butter:
https://carriekitchencreations.blogspot.com/2019/11/keto-friendly-coco-banana-cookies-dairy.html

Keto Friendly Mini "Pigs In Blankets" Appetizers

Delicious little appetizers that the
entire family can enjoy.

Ingredients:
parchment paper
20 mini uncured beef cocktail frankfurters**
4 ounces mozzarella cheese, grated (1 cup)
1 tablespoon cream cheese
1 1/2 cups almond flour
2 organic eggs
1/2 teaspoon baking powder
2 tablespoons (1/8 cup) very finely grated parmesan cheese
"Everything But The Bagel" seasoning***

Method:
Preheat oven to 350*. Line a baking sheet with parchment paper. 
Rinse the cocktail franks and pat dry. Set aside.
Place the cheeses in a glass (or microwave safe) bowl. Heat in a microwave oven, at 30 second intervals, until the cheeses are melted. Add the flour, eggs and baking powder to 
the cheeses. Use a large fork to stir until all are well combined. 
Divide the dough into two equal portions. Divide each portion into ten balls. Place the balls on the prepared baking sheet and flatten into oval shapes, long enough to wrap around each frankfurter. Sprinkle a tiny bit of the parmesan cheese on top of the dough ovals. Wrap the dough over the center of each frank, leaving the ends peeking out. Sprinkle the tops of the appetizers with the seasoning. Press lightly into the dough.
Bake for 10 minutes. Rotate the baking sheet and cook for another 6 minutes, or until golden brown. 

Cool for 3 to 5 minutes. Serve with mustard or your favorite dipping sauce. Makes 5 servings.

**I used Boars's Head brand uncured, nitrate & nitrite free cocktail franks, but any natural low carb cocktail franks may be used.

***I use Trader Joe's brand "Everything but the Bagel Sesame seasoning blend, because I like the taste and it contains zero carbs. 

Nutritional info per serving (4 mini appetizers) approximately:
467.6 calories ~ 38 grams fat ~ 4 grams net carbs ~ 23.36 grams protein

Notes: My family loved these and were surprised that they were Keto.

They are perfect to serve as an appetizer, brunch & game day fare or at a cocktail party.

Low Caeb Cocoa Banana Cookies (Dairy, Gluten & Sugar Free)

Delicious chocolate fudge cookies

Ingredients:
parchment paper 
2/3 cup pecan butter**
1/2 cup Lakanto Classic Monkfruit sweetener (or sweetener of choice)
15 - 20 drops vanilla liquid Monkfruit sweetener (or liquid sweetener of choice)
2 organic eggs
1 1/2 avocados
1 cup unsweetened cocoa powder
2 tablespoons banana extract
1/8 teaspoon pink Himalayan or sea salt
unsweetened chocolate chips (optional)
unsweetened flaked coconut (optional)

Method:
Preheat oven to 350*. Line 2 cookie sheets with parchment paper and set aside.
Add the nut butter, sweeteners, eggs, avocado, cocoa, extract and salt to a food processor.
Blend until smooth. Scrape down the sides of the container and blend a bit longer, until all is well mixed. Place portions of about 2 tablespoons of the cookie dough, an inch or two apart, onto the prepared cookie sheets. Use the back of a wet spoon to flatten the dough to a 1/2 inch thickness. (The cookies do not widen while baking.) If desired, press 3 chocolate chips, or a sprinkle of coconut, on top of each portion of cookie dough. Bake for 5 minutes. Rotate the cookie sheet and bake for and additional 5 minutes. 

Cool on the pan for 5 minutes and then allow to cool completely on a baking rack.

Makes about 2 dozen fudge-like cookies. Store in an airtight container in the refrigerator. 

**Almond or another nut butter may be substituted for the pecan butter, but the flavor of the pecan butter is superior and the net carbs is lower than other nut butters. Here is a recipe for Pecan Butter:

Pecan Butter Ingredients:
2 cups pecans
pink Himalayan or sea salt
3/4 teaspoon ground cinnamon
1 teaspoon maple extract
1 1/2 teaspoons Lakanto Golden Monkfruit sweetener (or sweetener of choice)
12 drops vanilla or unflavored liquid Monkfruit sweetener
Method:
Place the pecans in a food processor and process on high for 2 minutes. Add a pinch of salt and the remaining ingredients. Use the pulse function to combine until blended. Store in an airtight container in the refrigerator. Makes about 3/4 cup. Use in recipes or as a spread. (Try not to eat it all with a spoon!)

Nutritional info per tablespoon of pecan butter ~ approximately:
121.23 calories ~ 12.5 grams fat ~ 0.75 grams net carbs ~ 1.58 grams protein

Nutritional info per cookie (without garnish) approximately:
96 calories ~ 8 grams fat ~ 2 grams net carbs ~ 2 grams protein

Notes: 
I made this recipe for some family members that cannot eat dairy products. (no butter, milk, cheese, yogurt or ice cream) Everyone was quite pleased with the "fudgey" texture and taste. 
Also...another great way to add avocados to your diet.