Indulge in this delicious low carb cinnamon pecan cookies made with almond flour, pecans, and a touch of cinnamon. Eat guilt-free and satisfy your cookie cravings!
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 cinnamon 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!
How to make this recipe
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.
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.
I use three tablespoons of the sweetener and the cookie is not overly sweet, which I think is perfect. You can add a bit more or less to adjust to your preference.
Pour them in a mixing bowl and mix thoroughly.
I manually mix these but you can use an electric mixer if you want to be thorough.
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.
Can I use almond meal instead of almond flour?
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.
How do I store these cookies?
I store this 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.
It’s so easy to customize these cookies to what you want.
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!
Try these other delicious low carb desserts!
Low Carb Keto Cinnamon Pecan Cookies
- Preheat oven to 325.
- Melt the butter in the microwave.
- Mix the almond flour, baking powder, cinnamon, monk fruit sweetener, and salt together in a bowl. Stir till they are well incorporated.
- In a separate bowl, mix the melted butter, egg, and vanilla extract together.
- 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.
- 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!