Keto Maple Pecan Crunch Cookies (Print Version)
Crisp maple pecan cookies with buttery crunch. Low-carb, gluten-free, and ready in 33 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/3 cup coconut flour
03 - 1/2 cup powdered erythritol or monk fruit sweetener
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted
07 - 1 large egg
08 - 2 teaspoons sugar-free maple syrup
09 - 1 teaspoon vanilla extract
→ Add-Ins
10 - 1 cup pecans, coarsely chopped
11 - 1/2 teaspoon ground cinnamon (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the almond flour, coconut flour, powdered sweetener, baking soda, salt, and cinnamon if using.
03 - In a separate bowl, combine the melted butter, egg, sugar-free maple syrup, and vanilla extract, whisking until fully incorporated.
04 - Pour the wet mixture into the dry ingredients and stir until a uniform dough forms.
05 - Gently fold the chopped pecans into the dough until evenly distributed.
06 - Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly with your fingers or the back of a spoon.
07 - Bake for 16 to 18 minutes, or until the edges are golden and the centers are set.
08 - Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. The cookies will crisp as they cool.
# Expert Advice:
01 -
- The crunch factor is genuinely addictive, and you will not believe these are low carb.
- They come together in one bowl with zero fuss and taste like something from a fancy patisserie.
02 -
- The dough will seem soft at first but coconut flour works magic as it rests, so do not be tempted to add more flour.
- These cookies firm up considerably during cooling, so pulling them from the oven when the centers still look slightly soft is the secret to a perfect texture.
03 -
- Dipping your spoon or cookie scoop in warm water between cookies keeps the dough from sticking and gives you more uniform shapes.
- Letting the dough rest for ten minutes before scooping makes it easier to handle and produces a thicker, chewier cookie.