- 1/2 cup butter, softened
- 1 large egg
- 1/2 cup Splenda
- 1/4 cup Erythritol, powdered
- 1 3/ 8 cups All-Purpose Low Carb Flour Mix #1
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 TBL Splenda
- 2 oz. pecan halves (40 count)
Preheat oven to 375 degrees.
Cream together butter, egg, Splenda, and erythritol in electric mixer.
Combine flour, cream of tartar, baking soda, and salt. Then mix with creamed ingredients.
When dough comes together, refrigerate until chilled (about 2 hours). When chilled, roll dough into approximately 1 inch balls.
Combine cinnamon and Splenda, and roll balls to coat. Place on a parchment lined cookie sheet. Place pecan half in center of ball and press to flatten.
Bake for 10 to 14 minutes or until golden and bottom edge starts to brown.