Description

Keto Pecan Pie Cookies are a delicious low-carb twist on the classic holiday treat. With a buttery shortbread base, sweet pecan pie-inspired filling, and rich, nutty flavor, these cookies let you indulge in the flavors of pecan pie without the sugar and carbs. They’re perfect for holiday platters, gifting, or satisfying any cookie craving on a keto or low-carb diet!

Ingredients

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For the Cookie Dough

1 cup almond flour
1/4 cup coconut flour
1/3 cup powdered erythritol (or preferred keto sweetener)
1/4 teaspoon salt
1/3 cup unsalted butter, softened
1 large egg yolk
1 teaspoon vanilla extract

For the Pecan Pie Filling

1/2 cup pecans, finely chopped
2 tablespoons unsalted butter
2 tablespoons allulose or brown erythritol (for more caramel flavor)
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
Pinch of salt

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Instructions

Prepare the Dough: In a mixing bowl, whisk together the almond flour, coconut flour, powdered erythritol, and salt. Add the softened butter, egg yolk, and vanilla extract. Mix until a soft dough forms. Refrigerate for 15 minutes to firm up for easier shaping.
Shape and Make Indents: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into 1-tablespoon portions and roll into balls. Place on the prepared baking sheet and flatten gently with your palm. Use your thumb or a spoon to create an indent in the center of each cookie.
Make the Pecan Filling: In a small saucepan over medium heat, melt the butter. Stir in the chopped pecans, sweetener, heavy cream, vanilla, and salt. Cook for about 1 minute, just until the mixture is bubbling and thickened slightly. Remove from heat and let cool for 2-3 minutes.
Fill and Bake: Spoon about a teaspoon of the cooled pecan mixture into each cookie. Bake for 12-15 minutes, or until edges are lightly golden.
Cool and Serve: Allow cookies to cool on the pan for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Notes

For an even deeper flavor, toast your pecans before chopping.
Cookies will be soft when hot but will firm up as they cool.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.
Substitute almond flour with pecan flour for an extra nutty twist.
Feel free to drizzle with keto-friendly chocolate for added decadence.

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 0g
Sodium: 45mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg