These keto pecan cookies are soft, buttery, and full of crunchy pecans. They taste just like regular cookies but without the extra sugar.
Why You'll Love It
Who doesn’t love cookies? There’s something about the warm and inviting aroma of fresh-baked cookies that just makes you want to eat the whole tray all by yourself.
Cookies are one of those desserts that you can very easily over-indulge in and eat a ton of it before you realize just how many carbs/calories you’ve consumed.
That’s why I love these low carb pecan cookies! Being low carb and high fat, it is actually really filling and you don’t have to worry about over-indulging.
And even better, each cookie is only 4g net carbs!
Equipment Used
You can use an electric mixer or mix by hand if you prefer.
Ingredients Used
- Dry ingredients: Almond flour, baking powder, monk fruit sweetener, cinnamon, pecans, and salt. You can use your favorite low carb sweetener here. I am partial to monk fruit with erythritol because it does not have a weird cooling effect when eating it.
- Wet ingredients: Melted butter, egg, and vanilla extract.
How to Make Keto Pecan Cookies
- Preheat your oven to 325 F.
- Melt the butter in the microwave and make sure the egg is at room temperature. If you forgot to bring it out earlier, just place it in a bowl of lukewarm water for a few minutes.
- Add the dry ingredients in a large bowl and mix together.
- Place the melted butter, egg, and vanilla extract in another bowl and mix thoroughly together.
- Then pour the butter and egg mixture into the bowl containing the flour and use an electric mixer to mix for about 2 minutes.
- If you don’t have an electric mixer, you can use your hand but be sure to mix really well to make sure the ingredients are evenly incorporated.
- Add in the pecans and manually stir for a minute or two till it's well mixed in.
- Line a baking pan with parchment paper and use a cookie scoop to scoop out the dough and place it on the tray. You can also use your hands to form small balls and place them on the tray if you don’t have a cookie scoop.
- You can create 6 – 8 cookies depending on the size you prefer. Flatten the cookie dough balls with your hands and use a fork to make a crisscross pattern.
- Place in the oven for 10-12 minutes. Watch it carefully after 10 minutes. If the edges begin to brown, take it out.
- Leave it out for 10 minutes to harden a bit more, then transfer to a cooling rack and let cool completely.
- This recipe makes 6 cookies and each cookie is 4g net carbs. If you form smaller dough balls, you can make 8 cookies instead.
How do I store these cookies?
I store these keto pecan cookies in an airtight container in my pantry and will keep well for 5 days. Though honestly, they never last that long in my house. Also, you do not need to refrigerate these cookies.
Tips and Variations
- Instead of cinnamon, you can use your other favorite spices like lemon, nutmeg, or ginger.
- You can even substitute the vanilla extract with lemon or orange extract. You can also dip the cookies in low carb chocolate for a decadent treat.
- Pair these delicious pecan cookies with this sorrel drink for a truly decadent dessert!
Frequently Asked Questions
I have made this recipe with both almond flour and almond meal and they both turned out great. The almond meal cookie is coarser in texture so it’s a matter of personal preference.
📖 Recipe
Keto Pecan Cookies
Equipment
Ingredients
- 1 ½ cups almond flour
- ½ cup pecans
- ½ teaspoon cinnamon
- ⅓ cup butter melted
- 1 egg room temperature
- ½ teaspoon baking powder
- 3 tablespoon monk fruit sweetener or sweetener of choice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 325F.
- Mix the dry ingredients together in a bowl. Stir till they are well incorporated.1 ½ cups almond flour, ½ teaspoon cinnamon, ½ teaspoon baking powder, 3 tablespoon monk fruit sweetener, ¼ teaspoon salt
- In a separate bowl, mix the wet ingredients together.⅓ cup butter, 1 egg, 1 teaspoon vanilla extract
- Pour the butter and egg mixture into the bowl containing the flour and use an electric mixer to mix for about 2 minutes.
- Pour in the pecans and manually stir in.½ cup pecans
- Line a baking tray with parchment paper.
- Using a cookie scoop to scoop out the dough, press in and spread on the tray.
- If using your hands, form balls and place them on the tray.
- Press it down and use a fork to make a crisscross pattern.
- Place in the oven for 10-12 minutes.
- When done, let sit outside for 10 minutes.
- Transfer to a cooling rack and let cool completely.
- Serve and enjoy!
Notes
- Instead of cinnamon, you can use your other favorite spices like lemon, nutmeg, or ginger.
- You can even substitute the vanilla extract with lemon or orange extract. You can also dip the cookies in low carb chocolate for a decadent treat.
- Pair these delicious cinnamon cookies with this sorrel drink for a truly decadent dessert!
Hello Tayo, I will rate you 5 stars because I like the way you organize your recipe.
Hi Tayo,
I just made this cookie but i used cranberries instead of pecans as I didn’t have pecans at home. I did have to bake for longer, about 20 mins. Came out really well.
I'm so glad you enjoyed it, Vera!
Hello Tayo!
I tried your Pecan cookies recipe and it was amazing. I baked mine for 17mins though.
Thanks for always posting nice recipes.
Naomi
I'm so glad you enjoyed it, Naomi. I appreciate your feedback!
Does this cookie come out crispy? I tried some other keto cookies and they were soft and almost doughy.
Hi Judy, it is soft and chewy like regular cookies but it is not doughy and does not crumble easily.
Perfect, I've been trying many and this one with the drizzle of chocolate on top is the best yet.
Thanks for the feedback, Lisa! I'm so glad you enjoyed the cookies 🙂