Hooray for low carb cookies! These easy low carb Butter Pecan Cookies are so good, you will fall head over heals in love. It’s the perfect keto cookie recipe to make any time of year.
So one of the most popular recipes from my cookbook, The Everyday Ketogenic Kitchen, appears to be the low carb butter pecan cookies. I am going to go ahead and say “Well, d’uh!”. It’s absolutely no surprise to me that these unassuming little cookies are taking the keto world by storm. While they don’t look like much, they aren’t fancy, they don’t have frosting or sprinkles or beautiful drizzles of chocolate ganache, they pack a huge flavor punch. They are melt-in-your-mouth and make-you-swoon delicious. And they are the perfect low carb cookies for your keto holiday celebrations.
Available at
When it comes to food and how good it tastes, looks can be deceiving. That’s how it goes with anything, I suppose. Some of my favorite cookies are the simplest ones, like shortbread. Traditional shortbread is just the marriage of flour, butter, and sugar. Keto shortbread is really just the marriage of almond flour, butter, and sweetener. And it’s just as good as the shortbread I remember from my childhood. It has the right combination of crispy but slightly sandy texture and delicious buttery sweetness. Really, it’s a formula that can’t be improved upon.
These keto cookies pretty much nail that same flavor and texture, with the added sweetness of toasted pecans. Oh my. I actually had a chance to make them on live TV here in Portland and the host was skeptical that they would taste as good as the “real thing”. But I think she was pleasantly surprised! Once we were off the air, she kept saying “wow, these really are good!” and asked me to leave some behind. The whole crew was hovering over me as I cleaned up after the shoot. I may have made some keto converts!
How to Make Keto Butter Pecan Cookies
Check out the Afternoon Live video here!
Score one for healthy cookie recipes.
In case you don’t own my cookbook (or rather, don’t own it YET…because you are going to buy it, aren’t you??? Right? Right???), I am sharing the recipe here too. I wouldn’t dream of going on and on about these cookies without sharing the recipe. And I really hope it encourages you to grab a copy. Or maybe ask for it for Christmas or your birthday. Because I know you will love these cookies…and all the rest of the recipes too!
Other Low Carb Cookie Recipes To Try
Low Carb Ginger Molasses Cookies
Low Carb Peanut Butter Cookies for Two
Keto Butter Pecan Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup Swerve Sweetener
- 1 3/4 cups almond flour
- 2 tbsp coconut flour
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup chopped toasted pecans
Instructions
- Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.
- In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans.
- Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
- Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown.
- Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.
Gail Scott says
These are the BEST Keto Cookies ever!! I like them as they are and I have also added Keto friendly chocolate chips – everyone loves them – — perfect recipe – quick and easy to make– thank you so much for this fabulous recipe!!
Carolyn says
So glad to hear it!
Brenda Clark says
One of my favorite cookies! Love them.
Lynn B. says
These are really delicious. I did add a handful of Lily’s butterscotch flavored baking chips. Yummy! Thanks Carolyn for all your work on developing these recipes.
Kelly says
Wow! These cookies are delicious and so easy. I made a couple of small alterations that worked well. I added an egg and increased almond flour to 2 cups to compensate for the extra moisture. I also doubled the vanilla and the pecans. After the first batch, it occurred to me that chopped dried cranberries would be a good addition. Not keto but tasted great. Thanks.
Ann says
I have started keto in earnest, but I still like to bake. These were delicious. It’s so nice to have a low carb cookie that tastes good. Thanks!
Patti says
Hi Carolyn,
I’ve enjoyed following your blog and trying out your recipes. I always find them informative and easy to follow. I followed this recipe exactly and they look exactly like your picture. Unfortunately they taste salty. I’m not sure what happened. I used unsalted butter, toasted pecans and measured exact. The only substitute was I used powdered Swerve as it was what I had on hand. Could that have made the salt stand out more? I’d love to try these again but worry I’ll get the same results. Thoughts? And thank you for all you do for those of us trying to eat healthier.
Carolyn says
Huh. I don’t think the powdered would have anything to do with it. Were the pecans salted, by chance? Other than that, I am stymied!
Laura Jacewicz says
I’m hoping you can help me. I made these cookies and they were great but I made too many. I ended up with about 25 leftovers which I ground up. I’d like to make a bourbon ball using Swerve confectioners sugar, more ground pecans, a keto chocolate chip (melted) and bourbon. Can you help me figure out the ratio? Thanks.
Carolyn says
I would just google bourbon balls and use those ratios with my cookies. I really have never made them so that’t the best I can offer you.
Claire says
At last, a low carb recipe that everyone in my house adores! These are great, thanks for the recipe
Marisa says
Hi! These look delicious! Is the 5.6 grams the net carbs or do we have to subtract the 3.1g fibre from it? Thank you!
Carolyn says
It’s total carbs.
Elaine says
Wow, a proper little treat!
We have just started following a Keto diet and my husband was missing sweet treats!
I’ve never baked with coconut or almond flour before or used an alternative sweetner before so really wasn’t sure if we’d like these at all but they are so scrummy and even my fussy children enjoyed them!
Great to have a little go to treat! Thanks for a great easy to follow recipe!
Olivia says
This recipe is FANTASTIC! Simple, delicious, and, did I mention delicious? Especially good with chocolate chips. My father, a diabetic who scoffs at low carb desserts, gobbled these right up. With how low carb and delicious these are, they are my go-to cookie recipe!
Carolyn says
I’m so happy to hear that!
Diana Koen says
Thank you, Carolyn, for a perfect, cannot be improved upon, Butter Pecan Cookie recipe. Made it this morning and enjoyed every delicious bite and now looking forward to having these with friends. For one, this cookie has made me want to try baking desserts again after many attempts with other recipes that nobody would eat. I really like the texture and flavor, and they hold up well. Thank you.
Carolyn says
So glad to hear it, Diana!
Farzana says
Hello can I use xylitol instead of swerve?
Carolyn says
No, you will get very soft cookies that don’t crisp up. I mean, yes you can… but they won’t be at all the same!
Lynn says
Outstanding cookies. My non-keto friends couldn’t believe these are low carb. I add 1/4 cup Lily’s chocolate chips. My new go-to cookie. Thank you, Carolyn.