Try these easy low carb butter pecan cookies for a sweet, simple snack.
introduction
This recipe makes crisp, buttery cookies with chopped pecans. They use almond flour and a keto sweetener so you keep carbs low. If you like nutty cookie recipes, check this brown butter cookie idea for more flavor options.
why make this recipe
- It is low in carbs and fits a keto style.
- The cookies are quick to mix and bake.
- They taste like classic butter pecan treats but use almond flour.
how to make Low Carb Butter Pecan Cookies
Make the dough by creaming butter and sweetener, then mix the dry parts. Fold in pecans, shape small balls, flatten them, and bake until edges turn light gold. The full ingredient list and step-by-step directions are below.
Ingredients :
- 1 cup butter, softened
- 1 cup erythritol (or other keto-friendly sweetener)
- 2 cups almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup pecans, chopped
- Pinch of salt
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and erythritol until light and fluffy.
- Stir in the almond flour, vanilla extract, baking soda, and salt until a dough forms.
- Fold in the chopped pecans.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper, flattening them slightly.
- Bake for 15-18 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Low Carb Butter Pecan Cookies
Serve them plain with tea or coffee. They also go well with a small bowl of berries or a savory low-carb main like this low-carb casserole for a simple dessert after dinner.
how to store Low Carb Butter Pecan Cookies
- Cool cookies fully before storing.
- Keep in an airtight container at room temp for up to 5 days.
- For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature.
tips to make Low Carb Butter Pecan Cookies
- Use room-temperature butter so it creams well.
- Measure almond flour by spooning it into the cup, not scooping.
- Chop pecans small so they mix evenly.
- If dough is too soft, chill 15 minutes before rolling.
variation (if any)
- Swap pecans for chopped walnuts.
- Add 1/4 cup sugar-free chocolate chips for a chocolate twist.
- Mix in 1/2 teaspoon cinnamon for warm spice.
FAQs
Q: Can I use a different sweetener?
A: Yes. Use any granular keto-friendly sweetener in a 1:1 amount.
Q: Can I make the dough ahead?
A: Yes. Chill the dough up to 24 hours before baking.
Q: Will these be crunchy or soft?
A: They are slightly crisp at the edges and tender inside. Bake a minute less for softer cookies.
Q: Can I use coconut flour instead?
A: No. Coconut flour needs much less quantity and will change the texture.
Conclusion
If you want another take on butter pecan keto cookies, see this Keto Butter Pecan Cookies – All Day I Dream About Food for a tested version. You can also compare with this Low Carb Butter Pecan Cookies • Low Carb with Jennifer for more notes and tips.
Low Carb Butter Pecan Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and erythritol until light and fluffy.
- Stir in the almond flour, vanilla extract, baking soda, and salt until a dough forms.
- Fold in the chopped pecans.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper, flattening them slightly.
- Bake for 15-18 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.