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 cookies are the perfect sweet treat for Thanksgiving and the holidays since they have only 1g net carbs per serving.
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.