These pumpkin pecan breakfast cookies are the perfect grab and go, low carb breakfast. Make a big batch and store in the freezer and you are ready to go in the morning. Each cookie has only 1.3g net carbs and are gluten free too!
Preheat oven to 350 degrees F.
In a bowl, beat eggs and add in Swerve sweetener, pumpkin and liquid stevia.
In another bowl mix the flours, baking soda and cinnamon.
Add the wet ingredients to the dry ingredients and mix well.
Take a spoonful of mixture and place on a silicone or parchment paper lined cookie sheet. Press a pecan into each cookie. Note cookies will not spread.
Bake for 16 minutes or until the cookies are firm. Don't over cook them or they will be dry.
Let cool before eating.