Keto Pecan Pie Cookies
These keto pecan pie cookies are my go-to for holiday baking. The soft almond flour cookie base pairs perfectly with the gooey pecan filling, making them the ultimate mini pecan pies. They’re gluten-free, low-carb, and ready in just 15 minutes!
Servings: 12 cookies
Calories: 276kcal
Ingredients
- 2 cups almond flour superfine, blanched
- ¼ cup butter unsalted, or coconut oil
- 1 egg large
- ¼ cup cream cheese at room temperature
- ⅓ cup sweetener
- ½ tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp xanthan gum
For the Pecan Pie Filling
- 5 tbsp butter
- ⅔ cup brown sugar sweetener
- 1 ¼ cups pecans chopped
- ⅓ cup heavy cream
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Make the Cookie Dough. Combine the softened butter, cream cheese, and sweetener in a mixing bowl. Mix until smooth and creamy.
- Add the egg and vanilla extract and continue mixing until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Once the dough is ready, cover it and refrigerate for 20-30 minutes, allowing it to firm up.
- Form the Cookies. Preheat your oven to 325°F (160°C), and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and form it into 1.5-inch balls.
- Place the dough balls onto the prepared cookie sheet, leaving some space between each.
- Use your thumb or the back of a spoon to gently press a small indent into the center of each ball, creating a well for the pecan filling.
- Bake the cookies for 15 minutes or until lightly golden around the edges. Remove from the oven and let them cool on the baking sheet.
- Toast the Pecans. Add the chopped pecans to the pan and cook them for about 3-4 minutes, stirring frequently to toast the pecans lightly.
- Prepare the Pecan Pie Filling. While the cookies are baking, prepare the filling.
- In a saucepan over medium heat, melt the butter and brown sugar until fully dissolved and bubbling.
- Stir in the chopped pecans, heavy cream, cinnamon, vanilla extract, and salt. Continue cooking for 2-3 minutes until the mixture thickens slightly.
- Remove from heat and allow the filling to cool for a few minutes.
- Assemble the Cookies. Once the cookies have cooled slightly, fill each thumbprint cookie with the prepared pecan pie filling.
- Let the cookies set and cool completely before serving or storing.
Nutrition
Serving: 1cookie | Calories: 276kcal | Carbohydrates: 6g | Protein: 6g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 114mg | Potassium: 74mg | Fiber: 3g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg | Net Carbs: 3g