Keto Vanilla Pecan Butter Cookies (Print Version)

Rich buttery vanilla pecan cookies with crispy edges. Low-carb, gluten-free treats ready in 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened (1 stick)
05 - 2/3 cup erythritol or keto-friendly sweetener
06 - 1 large egg
07 - 1 tablespoon pure vanilla extract

→ Add-Ins

08 - 3/4 cup chopped pecans

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened butter and erythritol until light and fluffy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Mix until fully incorporated and smooth.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms.
06 - Fold in the chopped pecans by hand until evenly distributed throughout the dough.
07 - Scoop approximately 1 tablespoon of dough per cookie onto the prepared baking sheet, spacing 2 inches apart. Flatten each cookie slightly with your fingers or the back of a spoon.
08 - Bake for 13 to 15 minutes, or until edges are golden brown and centers are set.
09 - Allow the cookies to cool completely on the baking sheet. The cookies will firm up as they cool.

# Expert Advice:

01 -
  • They taste like the butter cookies your grandmother made but without the blood sugar spike
  • The pecans create this incredible toasted nut flavor that makes you forget they're diet friendly
02 -
  • These cookies look underbaked when you first pull them out but that's exactly right, they firm up beautifully as they cool
  • If your dough feels too sticky to handle, chill it for 15 minutes and it becomes much more manageable
03 -
  • Weigh your almond flour if possible because measuring by cup can be inconsistent and affects the final texture
  • Let your butter soften naturally rather than microwaving it, you'll get much fluffier cookies

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