Keto Vanilla Pecan Butter Crisp Cookies (Print Version)
Buttery, nutty delights with vanilla and crunchy pecans—perfectly crisp low-carb treats ready in 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups (150 g) almond flour
02 - 1/3 cup (35 g) coconut flour
03 - 1/2 cup (100 g) granulated erythritol or preferred keto sweetener
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 1/2 cup (115 g) unsalted butter, melted and slightly cooled
07 - 1 large egg, room temperature
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 3/4 cup (80 g) chopped pecans
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until evenly combined.
03 - In a separate bowl, whisk together the melted butter, egg, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients and mix until a thick dough forms.
05 - Fold in the chopped pecans until evenly distributed throughout the dough.
06 - Scoop out tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
07 - Flatten each ball gently with your palm or the bottom of a glass to about 1/2-inch thickness.
08 - Bake for 13–15 minutes, or until the edges are golden and the centers are set.
09 - Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool.
# Expert Advice:
01 -
- The butter and vanilla combination creates a flavor so rich that nobody will guess these are keto friendly.
- That delicate crisp texture develops as they cool, giving you a satisfying snap with every bite.
02 -
- These cookies will seem slightly soft when you pull them from the oven, but trust the process because they crisp up dramatically during cooling.
- Toasting the pecans in a dry skillet for three minutes before adding them to the dough doubles the nutty flavor and is absolutely worth the extra step.
03 -
- Let the melted butter cool for at least five minutes before mixing so you do not accidentally scramble the egg.
- Flatten the dough balls with a glass dipped in erythritol to prevent sticking and give the tops a subtle sparkle.