Keto Vanilla Pecan Crunch Cookies (Print Version)
Crispy, buttery vanilla pecan treats with toasted nuts. Ready in 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/2 cup granulated erythritol or preferred keto sweetener
03 - 1/4 teaspoon fine sea salt
04 - 1/2 teaspoon baking soda
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and cooled
06 - 1 large egg
07 - 1 1/2 teaspoons pure vanilla extract
→ Add-Ins
08 - 3/4 cup chopped pecans, toasted
# Step-by-step Instructions:
01 - Preheat your oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together almond flour, erythritol, sea salt, and baking soda until well blended.
03 - In a separate bowl, whisk the melted butter, egg, and vanilla extract until fully combined.
04 - Pour the wet ingredients into the dry ingredients and stir until a cohesive dough forms.
05 - Fold in the toasted, chopped pecans until evenly distributed throughout the dough.
06 - Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with your fingers or the back of a spoon.
07 - Bake for 12–15 minutes, or until edges are golden and centers are set.
08 - Remove from oven and let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- You get that satisfying crunch and rich vanilla flavor without the sugar crash that usually follows dessert
- The dough comes together in minutes and bakes up into cookies that actually taste like the real thing
- These keep beautifully for days, making them perfect for busy weeks when you need a quick treat
02 -
- These cookies continue to crisp up as they cool, so do not be alarmed if they feel slightly soft when you first take them out of the oven
- Measuring your almond flour by weight rather than volume gives you the most consistent results every time
- The dough balls can be frozen raw and baked straight from frozen, just add 1 to 2 minutes to the baking time
03 -
- Rotate your baking sheet halfway through baking time if your oven has hot spots
- For extra vanilla flavor, add a teaspoon of vanilla bean powder along with your extract
- Let the melted butter cool for about 5 minutes before mixing to prevent the egg from cooking slightly