Keto Pecan Pie Cookies Recipe

Imagine biting into a warm, crumbly cookie layered with gooey pecan filling—without a single ounce of guilt. That’s the glorious magic of Keto Pecan Pie Cookies! With all the nostalgia of Southern pecan pie and a fraction of the carbs, these little treats deliver buttery, nutty perfection in every bite. Whether you’re keto-curious or a low-carb devotee, this recipe might just become your new dessert obsession.

this Recipe

Ingredients You’ll Need

You’ll be amazed at how a handful of familiar ingredients come together to create true keto cookie bliss. Each one is essential, pulling its weight in flavor, texture, or that signature pecan pie allure. Get ready to mix up a batch of Keto Pecan Pie Cookies using these stars of the show:

• Almond Flour: Provides a delicate crumb and keeps these cookies gluten free while adding subtle, nutty undertones.
• Erythritol or Monk Fruit Sweetener: A zero-carb sweetener that caramelizes beautifully without spiking your sugar levels.
• Butter: The secret to a rich, melt-in-your-mouth texture and golden color.
• Egg Yolk: Adds richness and helps bind the dough without becoming too dense.
• Vanilla Extract: Infuses the cookie base and the pecan filling with aromatic sweetness.
• Pecans (chopped): Bring the crunch and add distinct, toasty notes you expect in classic pecan pie.
• Heavy Cream: Creates a luscious, creamy filling that binds the pecans together.
• Salt: Enhances all the other flavors, rounding out the sweetness and lifting each ingredient.

How to Make Keto Pecan Pie Cookies

Step 1: Prepare the Cookie Dough

Start by creaming together your room-temperature butter and sweetener until light and fluffy—this creates the perfect cookie texture. Beat in the egg yolk and vanilla extract until smooth, then fold in the almond flour and a pinch of salt. The dough should be soft but not sticky. Chill it for about 20 minutes so it’s easy to shape.

Step 2: Shape and Indent

Roll the chilled dough into small balls and arrange them on a parchment-lined baking sheet. Use your thumb or the back of a teaspoon to make a deep well in the center of each cookie. This indentation is where you’ll spoon in the rich pecan pie filling, so don’t be shy with the depth!

Step 3: Make the Pecan Pie Filling

In a small saucepan, combine chopped pecans, more sweetener, heavy cream, a splash of vanilla, and just a pinch of salt. Heat gently until everything is gooey and coats the pecans—think sticky pie filling, but sugar free. Let it cool slightly so it thickens up before you fill the cookies.

Step 4: Fill and Bake

Spoon the cooled pecan mixture into each thumbprint. Don’t worry if it overflows a little—more caramelized edges means more goodness! Bake the Keto Pecan Pie Cookies until the edges turn golden brown and your kitchen smells irresistible, about 12 to 15 minutes at 350°F (180°C).

Step 5: Cool and Enjoy!

Allow the cookies to cool on the baking sheet to set the filling and firm up the base. Once they’re cool, transfer to a rack or a pretty platter. These cookies are especially delicious slightly warm, but they’re equally scrumptious at room temp.

How to Serve Keto Pecan Pie Cookies

Garnishes

For a finishing touch, sprinkle your Keto Pecan Pie Cookies with a touch of flaked sea salt right after baking for that sweet-salty bite. If you’re feeling festive, a drizzle of sugar free dark chocolate or a dusting of powdered erythritol also adds irresistible flair.

Side Dishes

Pair these cookies with a dollop of whipped cream, a scoop of keto vanilla ice cream, or a mug of hot coffee for a real treat. The nutty richness plays beautifully with cool, creamy sides or a hot beverage that brings out the pecan and caramel notes.

Creative Ways to Present

Get playful! Stack the cookies in a glass jar and tie with a ribbon for homemade keto gifts or arrange them on a vintage tray with a handful of whole pecans scattered around for a cozy, inviting display at your next get-together.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Keto Pecan Pie Cookies in an airtight container at room temperature for up to three days. The flavors meld and deepen, making them even better by the next day.

Freezing

If you want to savor these treats over time, freeze in a single layer in a zip-top bag or freezer-safe container. They’ll keep for up to two months—just make sure to separate layers with parchment so they don’t stick together.

Reheating

To enjoy cookies straight from the freezer, let them thaw for 30 minutes at room temp or pop them in a low (300°F) oven for five minutes. The filling turns gooey again and the cookie base becomes perfectly tender.

FAQs

Are Keto Pecan Pie Cookies really low in carbs?

Absolutely! With almond flour and keto-friendly sweeteners, each cookie is very low in net carbs, making them a smart choice for satisfying your sweet tooth without breaking your carb budget.

Can I use walnuts instead of pecans?

Sure thing! Walnuts offer a slightly more robust bite, but they work beautifully in this recipe. Just chop them to a similar size and follow the same filling steps.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 20 minutes helps prevent excessive spreading. Also, make sure your butter isn’t too soft and don’t skip lining the baking sheet with parchment.

Is there a dairy free option for these cookies?

Yes! Substitute coconut oil for butter and use coconut cream instead of heavy cream for the filling. The results are just as delightful with a barely-there tropical hint.

Can I double the recipe for a crowd?

Without a doubt! This recipe scales easily—just double all the ingredients and you’ll have a big batch of Keto Pecan Pie Cookies to share (or not!).

Final Thoughts

If you love the flavor of pecan pie but crave something manageable for everyday snacking, you owe it to yourself to bake up a batch of Keto Pecan Pie Cookies. Share them with friends or keep them all to yourself—either way, they’re a little taste of (keto) heaven!

Print