Keto Maple Pecan Chocolate Chip Cookies (Print Version)
Chewy maple pecan cookies with sugar-free chocolate chips — low-carb, gluten-free, and ready in 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated erythritol or monk fruit sweetener
07 - 1 large egg, room temperature
08 - 2 teaspoons sugar-free maple extract
09 - 1 teaspoon vanilla extract
→ Add-ins
10 - 3/4 cup raw pecans, roughly chopped
11 - 2/3 cup sugar-free dark chocolate chips
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt until evenly blended.
03 - In a large bowl, beat the softened butter and sweetener together until light and fluffy, about 2 minutes.
04 - Beat in the egg, maple extract, and vanilla extract until fully incorporated and smooth.
05 - Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Gently fold in the chopped pecans and sugar-free chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each cookie with your fingers or the back of a spoon.
08 - Bake for 10 to 12 minutes, or until edges are golden brown and centers appear just set. Avoid overbaking for optimal chewiness.
09 - Let cookies rest on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- These cookies bridge the gap between low-carb baking and the real deal, with a chewy texture that fooled everyone at my last dinner party.
- The maple extract creates this warm comforting flavor that makes you forget you're eating something sugar-free.
02 -
- These cookies firm up significantly as they cool, so removing them from the oven while centers still look slightly soft is crucial. I learned this after making several batches that turned into hockey pucks.
- Toasting the pecans beforehand transforms them from good to unforgettable. The extra 3 minutes creates a nutty depth that carries through the entire cookie.
03 -
- Weigh your ingredients if possible. Keto baking is less forgiving than traditional recipes, and measuring by cups can lead to inconsistent results.
- Rotate your baking sheets halfway through. Most ovens have hot spots that can cause some cookies to brown faster than others.