Keto Maple Pecan Butter Cookies (Print Version)

Maple-kissed pecan cookies with almond flour and butter; low-carb, gluten-free, tender and nutty.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups blanched almond flour
02 - 1/4 cup pecan halves, finely chopped
03 - 1/4 cup powdered erythritol or monk fruit sweetener
04 - 1/4 teaspoon baking powder
05 - 1/8 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1 large egg, room temperature
08 - 1 teaspoon sugar-free maple extract
09 - 1/2 teaspoon vanilla extract

→ Optional Topping

10 - 18 pecan halves

# 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, chopped pecans, powdered sweetener, baking powder, and salt.
03 - In a large bowl, beat the softened butter until creamy. Mix in the egg, maple extract, and vanilla extract until smooth.
04 - Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms.
05 - Scoop 1-tablespoon portions of dough, roll into balls, and set on the prepared baking sheet about 2 inches apart.
06 - Flatten each dough ball gently with your hand or the bottom of a glass. Press a pecan half onto the center of each, if desired.
07 - Bake for 10 to 12 minutes, or until the edges are golden brown. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like the classic melt in your mouth cookies you remember from childhood, minus the sugar crash
  • The pecan butter gets wonderfully toasty in the oven while the centers stay tender
  • One batch lasts me all week, though my family tries to finish them faster
02 -
  • Underbaking is better than overbaking here. Pull them out when the centers still look slightly soft.
  • Room temperature egg prevents the butter from seizing up when you mix them together.
  • These freeze beautifully. Bake a double batch and store half for later.
03 -
  • Weigh your almond flour if possible. Cup measurements can vary wildly and affect the final texture.
  • Let the cookies cool completely before storing. Warm cookies in a container create condensation and get soggy.

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