Step 1

Using a stand mixer, hand mixer or a fork in a large bowl, cream together the butter (ghee OR coconut oil) with powdered sweetener until light and fluffy. Add the vanilla, almond flour and salt and mix until the dough forms a ball. Stir in chopped pecans and mix again until combined. Use your hands to knead the dough until it forms a large dough ball. Add milk only if dough seems dry and does not come together - and alternatively add more almond flour if the dough seems too wet - only a little bit at a time.

Step 2

Line a baking sheet with parchment paper. Roll dough into ONE (tablespoon sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up. Place baking sheet in freezer for 15 minutes (to avoid spreading). Meanwhile, preheat oven to 375 F.

Step 3

Bake cookies for 12-14  minutes until bottoms are golden - rotating pans halfway through. Be careful not to over-bake.

Step 4

Remove from oven and cool on baking pan for about 3-4 minutes until you can handle them comfortably with your hands.

Step 5

Meanwhile, sift 1/2 cup powdered sweetener into a medium bowl. While cookies are still warm, roll them in powdered sweetener. Place cookies on a cooling rack. Once the cookies have cooled completely, you can roll them in powdered sweetener again for an extra layer, if desired.

Step 6

Store cookies in an airtight container for up to 3 days or freeze for up to one month.