Keto Toasted Pecan Butter Cookies (Print Version)
Rich, buttery low-carb cookies with crunchy toasted pecans, ready in 30 minutes.
# List of Ingredients:
→ Nuts
01 - 1 cup pecan halves
→ Dry Ingredients
02 - 2 cups almond flour
03 - 1/2 cup powdered erythritol or preferred keto sweetener
04 - 1/4 tsp sea salt
05 - 1/2 tsp baking soda
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 large egg
08 - 1 tsp vanilla extract
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Spread the pecan halves on the baking sheet and toast in the oven for 7–8 minutes, until fragrant. Let cool, then roughly chop.
03 - In a large bowl, cream together the softened butter and powdered erythritol until light and fluffy.
04 - Beat in the egg and vanilla extract until well combined.
05 - In a separate bowl, whisk together almond flour, sea salt, and baking soda.
06 - Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
07 - Fold in the chopped toasted pecans.
08 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten gently with your fingers or the back of a spoon.
09 - Bake for 10–12 minutes, or until the edges are golden brown.
10 - Remove from the oven and let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
# Expert Advice:
01 -
- The toasted pecans create this incredible nutty depth that makes you forget they are low carb
- These cookies have that perfect buttery crumble you miss on keto without any weird aftertaste
02 -
- Overworking the dough makes these tough, so mix just until combined
- These cookies puff slightly in the oven then settle, do not be tempted to overbake
03 -
- Watch these like a hawk in the last 2 minutes, almond flour can go from golden to dark quickly
- If your dough feels too sticky, refrigerate for 15 minutes before scooping