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https://www.bulletproof.com/recipes/paleo/mexican-wedding-cakes-recipe-paleo-2g3c/ article-24507 Paleo Mexican Wedding Cakes – Buttery Pecan Cookies https://www.bulletproof.com/wp-content/uploads/2018/09/Paleo-Mexican-Wedding-Cakes-Buttery-Pecan-Cookies_header-300x160.jpg 1 USD InStock Paleo Collagen Protein BEV01-00004 BEV01-00011 BEV01-00012 BEV01-00013 BEV01-00018 BEV01-00019 BEV01-00020 KIT12-00071 KIT12-00074 KIT12-00080 KIT12-00104 KIT12-00105 KIT12-00106 KIT12-00107 NUT05-00004 NUT05-00005 NUT05-00008 NUT05-00011 NUT05-00012 NUT05-00013 NUT05-00014 NUT05-00015 NUT05-00026 NUT05-00028 NUT05-00029 NUT05-00033 NUT05-00034 NUT05-00036 NUT05-00038 NUT05-00046 NUT05-00050 NUT05-00055 NUT05-00060 NUT05-00110 NUT05-00115 NUT05-00120 Dessert Gluten Free Grass Fed Ghee Paleo Vanilla Collagen Protein article
Home / Recipes / Paleo
|October 15, 2020

Paleo Mexican Wedding Cakes – Buttery Pecan Cookies

By Bulletproof Staff

Paleo Mexican Wedding Cakes – Buttery Pecan Cookies

Mexican wedding cakes recipe & content provided by Chef Vanessa Musi

I have been making Mexican wedding cakes, or polvorones de nuez, since I was a teenager and began baking. I love pecans, and these buttery little shortbread cookies always remind me of the holidays. Since I was born and raised in Mexico and we just celebrated our independence day, it was the perfect time to make these pecan cookies more paleo-friendly!

Related: Chocolate Cinnamon Keto Donuts (paleo-friendly)

The beginnings of Mexican wedding cakes are far removed from Mexico. Food historians believe that they have origins in medieval Arab cookery. The Middle East has a long tradition of rich special-occasion pastries using butter, honey, sugar, spices, and nuts, which was a surprise for me as my family is from Lebanon!

I updated this recipe for Mexican wedding cakes because the original ones contain heavy amounts of sugar and processed flour. I wanted to make a more nutrient-dense and pleasurable cookie, so I incorporated ingredients like collagen and ghee for added richness and healthy fats. When I made these, I was surprised to find they are even tastier than the traditional recipes. I hope you love them as much as I do!

Serve your Mexican wedding cakes as a sweet finish to paleo meals like zoodles with meatballs, or with a piping hot rooibos chai latte for a sweet afternoon snack.

This low-carb Mexican wedding cakes recipe makes pillowy, buttery-soft shortbread cookies -- all with paleo-friendly ingredients.

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Paleo Mexican Wedding Cakes – Buttery Pecan Cookies

https://www.bulletproof.com/recipes/paleo/mexican-wedding-cakes-recipe-paleo-2g3c/

Start to Finish: 30 minutes

Ingredients:

  • 1 cup halved pecans (123 grams)
  • 1 1/2 cups (165 grams) paleo flour (see recipe below)
  • 5 tablespoons (65 grams) room temperature Grass-Fed Ghee
  • 1 tablespoon (7 grams) Vanilla Collagen Protein
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon Himalayan pink salt
  • 1/4 cup (30 grams) Lakanto powdered sweetener
  • Optional: zest from 1 lime, lemon or orange
  • 1/2 cup sifted powdered coconut milk (additive-free) or powdered erythritol

Paleo flour ingredients:

  • 1 cup (110 grams) almond flour
  • 1/4 cup (25 grams) coconut flour
  • 1/2 cup (60 grams) arrowroot starch
  • 1/4 cup (32 grams) tapioca flour

Instructions:

  1. Preheat oven to 340 degrees. Line a perforated baking tray with parchment or a silicone liner.
  2. Prepare paleo flour first. Mix all flour ingredients with a whisk until combined well. Measure out 1 1/2 cups of this flour, and store the rest in a sealed container.
  3. Prepare cookies. In food processor, add pecans, measured paleo flour, collagen, vanilla, salt and sweetener. Process until pecans are finely ground.
  4. Add ghee and process lightly until integrated and moist.
  5. Remove mixture from the food processor and shape dough into round cookies. Bake for 10 minutes, or until lightly golden. Baking time will depend on your oven and size of the cookies.
  6. Allow cookies to cool completely, then roll in powdered erythritol or powdered coconut milk.

Makes: Serves 13

Nutritional Information (2 cookies):

  • Calories: 200
  • Calories from fat: 160
  • Fat: 18g
  • Saturated Fat: 6g
  • Trans Fat: 0g
  • Cholesterol: 10mg
  • Sodium: 65mg
  • Carbs: 12g
  • Fiber: 2g
  • Sugar: 1g
  • Sugar Alcohols: 3.7g
  • Net Carbs: 6.3g
  • Protein: 3g

Note on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats that can oxidize and contribute to inflammation. Nuts are also susceptible to mold and contain lectins, nutrient-sapping compounds that can be tough on your gut. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity.

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Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition.

About Bulletproof Staff

The Bulletproof Staff category includes more than two dozen writers with a wide range of expertise, including nutrition, fitness, recipe development and more. Articles from The Bulletproof Staff contain insight from multiple writers. Content in this category has been peer reviewed and updated when required to adhere to our editorial guidelines. Explore more content by category here.

TAGS

Collagen ProteinDessertGluten FreeGrass Fed GheePaleoVanilla Collagen Protein

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