Brown Butter Maple Pecan Keto Cookies (Print Version)
Rich brown butter cookies with maple sweetness and crunchy pecans, perfect for low-carb dessert lovers.
# List of Ingredients:
→ Wet Ingredients
01 - 1/2 cup unsalted butter
02 - 3/4 cup granulated erythritol or monk fruit sweetener
03 - 1 large egg
04 - 2 tsp maple extract
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 2 cups blanched almond flour
07 - 2 tbsp coconut flour
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
→ Add-Ins
10 - 1 cup raw pecan halves, roughly chopped
# Step-by-step Instructions:
01 - Place the butter in a saucepan over medium heat. Cook, swirling occasionally, until the butter foams and turns golden brown with a nutty aroma (about 4-5 minutes). Immediately remove from heat and transfer to a mixing bowl. Allow to cool for 5 minutes.
02 - Add the sweetener to the browned butter and whisk until combined. Mix in the egg, maple extract, and vanilla extract until smooth.
03 - In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt.
04 - Fold the dry ingredients into the wet mixture until just combined. Stir in the chopped pecans.
05 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
06 - Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your fingers or the back of a spoon.
07 - Bake for 12-15 minutes, until the edges are golden. The centers will appear soft.
08 - Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies prove that keto baking can be genuinely incredible, not just decent for a diet cookie
- The brown butter creates this toffee-like richness that pairs perfectly with maple and pecans
02 -
- Do not skip cooling the brown butter or your egg will scramble when you add it
- The cookies might look underbaked when you pull them out, but they continue cooking on the hot pan
03 -
- Use a light-colored saucepan when browning butter so you can actually see the color change
- Weigh your almond flour for the most consistent results every single time