Keto Maple Pecan Butter Crisps (Print Version)

Crispy buttery pecan cookies sweetened with keto-friendly maple flavor, only 1g net carb each.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/2 cup chopped pecans
03 - 1/4 cup coconut flour
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup granulated erythritol or preferred keto sweetener
08 - 1 large egg
09 - 1 1/2 teaspoons maple extract
10 - 1 teaspoon vanilla extract

→ Optional Topping

11 - 1/4 cup chopped pecans

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. Fold in chopped pecans until evenly distributed.
03 - In a large bowl, beat softened butter and erythritol together using a hand mixer or stand mixer until light and fluffy, about 2 minutes.
04 - Beat in the egg, maple extract, and vanilla extract until fully incorporated and the mixture is smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a thick, cohesive dough forms.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange on the prepared baking sheet, spacing approximately 2 inches apart.
07 - Gently flatten each dough ball with the palm of your hand or the bottom of a glass. Sprinkle with additional chopped pecans if desired.
08 - Bake for 13 to 15 minutes, or until the edges are golden brown and the centers are set.
09 - Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • The texture is genuinely crisp not crumbly or soft like so many keto cookies tend to be.
  • Maple extract combined with toasted pecans creates a flavor that tastes like fall in cookie form.
  • They come together in one bowl sequence with no chilling required so you can satisfy a craving in under an hour.
02 -
  • These cookies will seem soft when they come out of the oven but they crisp up dramatically as they cool so resist the urge to overbake.
  • Erythritol can sometimes recrystallize as cookies cool giving a slight grainy texture so a blend with monk fruit tends to yield smoother results.
03 -
  • Toasting the pecans in a dry skillet for three minutes before adding them to the dough deepens their flavor exponentially and takes almost no extra effort.
  • If you want a more defined maple presence add an extra half teaspoon of maple extract but do not exceed two full teaspoons or the flavor becomes artificial.

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