Description

These Keto Pecan Pie Cookies combine the flavors of classic pecan pie in a chewy, buttery, low-carb cookie. Perfect for satisfying sweet cravings while staying keto, these cookies offer a rich, nutty taste with a gooey maple-infused pecan topping. They’re festive enough for the holidays and easy enough for an everyday treat!

Ingredients

Units Scale

For the Cookie Base

1 cup almond flour
3 tbsp coconut flour
1/4 cup powdered erythritol or monk fruit sweetener
1/4 tsp salt
1/4 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract

For the Pecan Pie Topping

1/2 cup chopped pecans
3 tbsp sugar-free maple syrup
2 tbsp butter
1 tbsp brown sugar substitute (like Swerve Brown or Golden Monkfruit)
1/4 tsp ground cinnamon
Pinch of salt

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Instructions

Prepare the Cookie Dough: In a medium bowl, mix together almond flour, coconut flour, powdered sweetener, and salt. Add melted butter, egg, and vanilla extract. Stir until a dough forms. Let sit for 2-3 minutes to allow the coconut flour to absorb moisture.
Form the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out about 1.5 tablespoons of dough per cookie and roll into balls. Flatten each ball slightly with your palm, then create a small indentation in the center with your thumb or the back of a teaspoon.
Make the Pecan Pie Filling: In a small saucepan over medium-low heat, combine the butter, sugar-free maple syrup, brown sugar substitute, cinnamon, and salt. Stir constantly until melted and combined (about 2 minutes). Add chopped pecans and cook for another 1-2 minutes. Remove from heat and let cool just until thick but still spoonable.
Fill and Bake the Cookies: Spoon about 1-2 teaspoons of pecan filling into the center of each prepared cookie. Bake for 10-12 minutes, or until the edges are lightly golden. Don’t overbake, as cookies will firm up as they cool.
Cool and Serve: Allow cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy once cooled, and store leftovers in an airtight container.

Notes

Use finely ground almond flour for the best texture.
Be sure not to overfill the cookies or the pecan filling may spill over during baking.
The cookies will seem soft out of the oven but will firm up as they cool.
For extra flavor, toast the pecans before adding them to the filling.
Cookies will keep in an airtight container at room temperature for up to 5 days, or refrigerated for up to a week.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 0g
Sodium: 55mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 2g
Protein: 3g
Cholesterol: 22mg