Keto Brown Butter Pecan Cookies (Print Version)
Chewy low-carb cookies featuring browned butter and toasted pecans for a rich, nutty flavor profile.
# List of Ingredients:
→ Butter & Sweetener
01 - 1/2 cup unsalted butter
02 - 2/3 cup granulated erythritol or monk fruit sweetener
→ Dry Ingredients
03 - 2 cups blanched almond flour
04 - 1/4 cup coconut flour
05 - 1/2 tsp baking soda
06 - 1/4 tsp fine sea salt
→ Flavorings
07 - 1 large egg, room temperature
08 - 1 tsp vanilla extract
→ Nuts
09 - 1 cup pecans, roughly chopped and lightly toasted
# Step-by-step Instructions:
01 - In a small saucepan over medium heat, melt the butter. Continue cooking, swirling frequently, until butter foams and develops a nutty aroma and golden brown color, about 3–5 minutes. Remove from heat and let cool 10 minutes.
02 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
03 - In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt.
04 - In another bowl, combine the cooled brown butter and sweetener. Whisk in the egg and vanilla until smooth.
05 - Add wet ingredients to dry ingredients and mix until a soft dough forms. Fold in chopped pecans.
06 - Scoop tablespoon-sized portions onto the prepared baking sheet, spacing 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
07 - Bake for 12–15 minutes, or until edges are golden. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The browned butter does all the heavy lifting for flavor so you do not need fancy extracts or additives.
- These stay chewy for days and honestly taste even better the next afternoon with coffee.
02 -
- Let the brown butter cool for ten full minutes or the egg will scramble when you whisk it in.
- These cookies firm up as they cool so do not panic if they look soft coming out of the oven.
03 -
- Double the batch because these disappear faster than you expect and they freeze beautifully for up to three months.
- Use a cookie scoop for uniform portions so they all bake at the same rate.