Instructions
- Preheat oven to 350 degrees F / 204 degrees F with low fan. Line a baking sheet with parchment, or use silicone baking pad.
- Over medium heat brown 8 ounces butter in saucepan. Be careful not to burn the butter.8 ounces butter
- After browning the butter, mix ⅔ cup monk fruit sweetener, ⅔ cup heavy cream, ½ teaspoon xanthan gum, and 2 cups chopped pecans in large bowl. Place mixture in refrigerator for 1 hour to allow it to set.⅔ cup monk fruit sweetener, ⅔ cup heavy cream, ½ teaspoon xanthan gum, 2 cups chopped pecans
- Scoop cookie dough onto lined baking pan with a 1 ounce scoop. If you don't have a scoop you can roll the cookies into balls the size of a nickel.
- Bake in batches if needed for 10 to 12 minutes.
- Sprinkle with 1 pinch sea salt after baking. Refrigerate for 20 minutes before removing from baking tray.1 pinch sea salt
