Learn how to make the best keto pecan cookies that are buttery and crunchy on the outside. Super easy to prepare at home and made using only a few naturally low-carb ingredients, these gluten-free cookies are the perfect sweet treat for Thanksgiving and the holidays as they have only 1g net carbs per serving.
Ever tried a cookie that’s bursting with pecans and that cozy cinnamon vibe? Well, these sugar-free pecan delights are honestly some of the best I’ve ever baked.
Perfect with your morning brew or even as a sneaky midday treat. And if you’re feeling extra generous? They make for the sweetest holiday gifts when wrapped up in a little festive magic.
The best part? They’re so easy to whip up. Just a few steps, and boom – you’ve got a batch of heavenly bites ready to enjoy.
These little gems are gluten-free and super keto-friendly. And trust me, one bite and you’ll be thinking, “Are these really keto?!” They taste just like, if not better than, the traditional ones.
Baking keto snowball cookies and these easy keto pecan cookies has become my holiday ritual. They’re not just cookies; they’re like tiny edible hugs that spread so much joy.
If you’ve got a soft spot for baking like I do, especially around the holidays, you have to give these a shot!
Why Are You Going To Love This Low Carb Butter Pecan Cookies Recipe
- Make-Ahead: Prepare them in advance for stress-free gatherings!
- Low-Carb: Contains only 1g net carb per cookie.
- Quick & Easy: Ready in under 30 minutes.
- Versatile: Perfect for the holiday season and beyond.
- Gift Idea: Pack them up as a delightful sweet treat or gift for friends and family.
Are Pecan Cookies Keto-Friendly?
Traditional pecan cookies, while super delicious, are not exactly BFFs with the keto lifestyle. Why? Because they come packed with wheat flour and sugar, making them a carb-loaded treat.
But don’t get too bummed out! If you’re craving that classic pecan cookie taste without the carb overload, I’ve got just the thing for you. My keto pecan cookie recipe uses naturally low-carb ingredients, and here’s the kicker – they might just taste even better than the regular ones. Yep, I said it!
So, whether you’re deep into keto or just looking to cut back on carbs, this is your ticket to cookie heaven. Give ’em a try, and you might just find your new favorite treat!
Ingredients You’ll Need
One of the best parts about this gluten-free pecan cookies recipe is that it needs only a few easy-to-find naturally low-carb ingredients. Here is everything you will need:
- Butter – Opt for room-temperature unsalted butter. This ensures it mixes seamlessly into the batter.
- Sweetener – For this batch, I went with powdered erythritol. However, monk fruit or allulose can easily step in as alternatives.
- Almond and Coconut Flour – These are your go-to low-carb flour alternatives when baking keto desserts.
- Xanthan Gum – This acts as our binding agent, ensuring the cookies don’t spread too much while baking.
- Vanilla Extract – A little touch of vanilla goes a long way, elevating the overall flavor profile.
- Pecans – Ensure these are finely chopped. Not only will they integrate better into the batter, but they’ll also lend a delightful crunch to every bite.
- Cinnamon – Beyond the lovely aroma it imparts while baking, cinnamon brings a depth of flavor that’s hard to match.
- Baking Powder – This is our rising star (pun intended)! It gives the cookies their light, fluffy texture.
- Salt – A pinch does wonders. It subtly amplifies the flavors, making each ingredient pop.
How To Make Keto Pecan Cookies
These sugar-free cookies are my favorite cookie recipes since it’s super easy to make. Here is everything you have to do:
Prepare the Butter Mixture: In a large bowl, add the room-temperature butter and powdered sweetener. Using an electric mixer, blend the two ingredients until the mixture becomes airy and light, approximately 3 minutes.
Add the Dry Ingredients: Add almond flour, coconut flour, xanthan gum, vanilla extract, sea salt, and finely chopped pecans or walnuts. Use your hands or a silicone spatula to mix everything together until you achieve a cookie batter.
Chill the Dough: Transfer the cookie dough onto a sheet of plastic wrap. Shape the dough into a flat disc, wrap it tightly, and refrigerate for about 20 minutes to allow it to firm up.
Preheat the Oven: While the dough is chilling, set your oven to preheat at 350°F (180°C). Prepare a baking sheet by lining it with parchment paper.
Shape the Cookies: Once the dough has chilled sufficiently, take it out of the refrigerator. Using an ice cream scoop, scoop out portions of the dough and roll them into balls. Place these balls on the parchment-lined baking sheet. If desired, you can slightly flatten each ball to achieve a more traditional cookie shape.
Bake the Cookies: Slide the baking sheet into the preheated oven. Bake the cookies for 10-12 minutes or until their edges turn a golden brown hue. Remember, they will continue to firm up as they cool, so be cautious not to overbake.
Cool and Serve: After removing the cookies from the oven, let them sit on the baking sheet for a few minutes. This will allow them to firm up slightly before transferring. After this brief rest, move them to a wire cooling rack to cool down completely. Once cooled, serve and enjoy, or package them up as gifts.
Recipe Variations
- Chocolate Chip Pecan Cookies: Add ½ cup of sugar-free chocolate chips to the mix. Once you’ve folded in the nuts, stir in the chocolate chips. The melty chocolate and crunchy pecans create a delightful contrast in every bite.
- Pecan and Dried Cranberry Cookies: When adding the pecans to your mixture, toss in the 1/2 cup of cranberries, too. The tartness of the cranberries pairs excellently with the richness of the cookie dough.
- Coconut Pecan Delight: For a tropical spin, add ½ cup of unsweetened shredded coconut. The shredded coconut can be mixed right into the batter alongside the pecans or walnuts, adding a wonderful chewy texture and fragrant aroma.
- Lemon Zest Pecan Cookies: Brighten up your cookies with the zest of 1 lemon. This zesty addition brings a fresh, citrusy note that complements the pecans beautifully.
- Spiced Pecan Cookies: Warm up your senses by adding ½ tsp of ground cinnamon and ¼ tsp of ground nutmeg. Incorporate these aromatic spices when you’re adding the almond and coconut flours. The warm spices combined with the crunchy pecans offer a comforting taste reminiscent of the holidays.
Tips For Making The Best Keto Pecan Cookies
- Using a cookie scoop or spoon ensures each cookie is the same size, which leads to even baking. Cookies of different sizes might require different baking times.
- Watch the Oven: All ovens can vary slightly. Keep an eye on the cookies during the last few minutes of baking. Don’t overbake your cookies. They should be baked just until golden brown, typically around 10-12 minutes. If they remain in the oven for too long, such as over 20 minutes, they risk becoming dry. Remove them even if they’re slightly soft; they will harden as they cool.
- Cooling Time: It’s essential to let the cookies cool completely on the baking sheet before transferring them to a cooling rack. They continue to cook a little from the residual heat and firm up during this time.
- Adjusting the Dough Consistency: If your dough seems too wet or sticky, add one extra tablespoon of coconut flour to achieve the right consistency.
Storing Ideas
- Room Temperature – You can store these gluten-free cookies in an airtight container on the counter at room temperature.
- Freezer – After they’ve cooled down entirely, transfer them into a freezer-safe bag. Make sure to remove as much air as possible from the bag before sealing.
- Store them in the freezer, and they’ll remain good for up to 2 months. When you’re ready to enjoy them, simply let them thaw at room temperature or give them a quick warm-up
More Keto Cookies Recipes
- The Best Keto Chocolate Chip Cookies – Only 2g carbs
- Soft Low Carb Keto Pumpkin Cookies
- Coconut Flour Cookies (Keto & Low Carb)
- Keto Gingerbread Cookies – Best Low Carb Christmas Cookies
- Keto Crinkle Cookies – Low Carb Christmas Cookies
Keto Pecan Cookies
Description
Ingredients
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 cup pecans or walnuts, finely chopped
- ½ cup unsalted butter softened
- ½ cup powdered sweetener
- 1 tsp baking powder
- ¼ tsp xanthan gum
- 1 tsp vanilla extract
- a pinch of sea salt
Instructions
- Add the room-temperature butter and sweetener to a large bowl and mix until airy for about 3 minutes.
- Gradually add almond flour, coconut flour, xanthan gum, baking powder and a pinch of sea salt to the butter mixture. Mix until combined.
- Stir in the vanilla extract, then fold in the finely chopped pecans or walnuts.
- Transfer the cookie dough to a piece of plastic wrap, shaping it into a disc. Wrap it tightly and refrigerate for about 20 minutes to firm up.
- Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
- Once the dough has chilled, use an ice cream scoop or a spoon to scoop out portions of the dough. Roll each pecan cookie into a ball and place it on the prepared baking sheet. If desired, gently flatten each ball with the back of a spoon or the palm of your hand.
- Bake for 10-12 minutes or until they are golden brown. The center might seem a bit soft, but it will firm up as the cookies cool.
- Allow the cookies to cool completely, then enjoy.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
I found this recipe on Reddit, and copied the ingredients, These cookies are so easy, quick and delicious. I have made them three times, but each time they go kinda flat, but are nice and crisp. I made ice cream sandwiches using them.
I found the recipe on your site to see if I was missing something. In you comments for ingredients you mention baking powder, but BP is not listed in the recipe card.
What am I missing
Thanks for the recipe
I’m glad to hear that they’ve become a favorite and that you even used them for ice cream sandwiches — what a delightful idea!
Regarding the baking powder, I appreciate you pointing that out. Since initially posting the recipe, I did make a few modifications to improve the texture. I added about 1 tsp of baking powder to the ingredient list which helps give the cookies a bit more lift. Additionally, the xanthan gum is indeed essential as it prevents the cookies from spreading too much, making them crisp but not too flat.
I apologize for any confusion caused and I’ll make sure to update the recipe card to reflect the addition of baking powder. Thanks again for your feedback and happy baking!