Preheat oven to 350F. Line a cookie sheet with parchment paper; set aside.
Process first five ingredients in bowl of food processor until finely ground.
Add remaining ingredients and process until ball forms, and pecans are chopped, but not pulverized.
(If ball won't form because mixture is too wet, add more almond flour; if mixture is too dry, add a bit more lemon juice or even a splash of heavy cream.)
Roll dough fairly thin on prepared cookie sheet; score into desired size and shape.
Bake for 20 to 30 minutes; remove from oven and cool completely on a rack.
Per Serving: 70 Calories; 5g Fat (64.0% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 59mg Sodium.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 25|
|Calories from Fat: 53 (48%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 10.5mg||3 %|
|Sodium 58.2mg||2 %|
|Potassium 50.8mg||1 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 13g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 110
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