Crispy and delicious, these low carb butter pecan cookies are one of my most popular keto dessert recipes. They’re so buttery and sweet, and so easy to make. And they’re egg free!
I am delighted to be re-introducing you to one of my most popular keto cookie recipes. Now, for those of you who love these butter pecan cookies, don’t panic. I haven’t changed the recipe at all.
I’ve just taken some new photos and added in even more tips and tricks to get the best low carb cookies imaginable! Because you deserve success in your keto baking.
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Popular low carb cookie recipe
This recipe was first published in my cookbook, The Everyday Ketogenic Kitchen, and I was amazed at how popular it was right off the bat.
But really, it shouldn’t come as a surprise that these unassuming little cookies took the keto world by storm.
While they aren’t fancy looking, and they don’t have frosting or sprinkles or beautiful drizzles of chocolate ganache, they pack a huge flavor punch.
They’re shortbread-style cookies, with no eggs and no baking powder. Just like traditional shortbread, they are the perfect marriage of flour, butter, and sweetener. Crispy, buttery, and absolutely melt-in-your-mouth.
Have I sold you yet?
Ingredients for butter pecan cookies
Just like conventional shortbread, you don’t need a lot of fancy ingredients for this recipe. You simply need:
- butter
- sweetener – must be erythritol based for a crisp cookie
- flour – a mix of almond and coconut flours gives the right consistency
- vanilla
- salt
- chopped pecans
Tips for keto butter pecan cookies
The method is ridiculously simple but I have a few extra tips for you!
- Use softened butter. The butter should be soft enough for you to press a finger easily into it. If not, warm it up ever so slightly before proceeding, otherwise the other ingredients won’t beat in as well.
- Beat in the sweetener. It is absolutely imperative to use an erythritol based sweetener such as Swerve here. Erythritol is the only sweetener that allows cookies to get crisp. Even a small amount of allulose or BochaSweet will make them too soft.
- Add the flour, vanilla, and salt. The dough should be very uniform and well combined.
- Stir in the chopped pecans. I find it easiest to do this by hand, as the nuts can get caught in the beaters.
- Roll into balls and flatten slightly. Don’t push them down too much yet, as the edges crack when you do. Bake for 5 minutes.
- Flatten again. This is a trick I developed to get nice flat keto cookies. After a few minutes of baking, the dough is softer and more cohesive, so you can press them down thinly with a flat bottomed glass.
- Finish baking and enjoy! Remember, they will continue to crisp up as they cool so, as hard as it might be, leave them alone for a bit.
Slice and bake method
I want to give you one additional tip for these low carb cookies that I think you will appreciate, and that’s the slice and bake method. It’s ideal for making them in advance and baking a few cookies at a time. Here’s what you do:
- Divide the dough in half and roll each into a log about 1 ½ inches thick.
- Wrap each log tightly in waxed paper and freeze for 1 hour.
- Use a sharp knife to slice the dough into ¼ inch slices.
- Bake 5 minutes, then flatten with a glass.
- Proceed as directed.
You can freeze the dough logs for up to 2 months, but they will be very hard right out of the freezer. Let them soften for about 20 minutes before slicing. You can just cut a few and return the rest of the dough to the freezer, or you can make the whole batch.
Frequently Asked Questions
As mentioned above, these are shortbread style cookies. The recipe works as written and trust me, as long as you are using finely ground almond flour, they hold together just fine!
Please be sure to read the How To section. If you want a crisp cookie, the sweetener MUST be erythritol based, with no allulose or xylitol in the blend. As long as the main ingredient is erythritol, other sweeteners such as Lakanto should be fine.
Absolutely! Many readers have enjoyed these as low carb chocolate chip cookies too.
I have not tested this myself but palm shortening or coconut oil will probably work.
Storage information
Once baked, simply keep these low carb cookies in a covered container on the counter for up to 5 days. You can also refrigerate them for up to 10 days or freeze them for several months.
If you would prefer to freeze the raw dough, please refer to the “Slice and Bake” method outlined above.
Other keto pecan recipes you might like
- The Best Keto Pecan Pie
- Keto Maple Pecan Scones
- Sugar Free Pecan Turtles Candy
- Keto Biscotti with Pecans and Cranberries
- Pecan Crusted Salmon
- Brown Butter Pecan Muffins
Keto Butter Pecan Cookies Recipe
Ingredients
- ½ cup unsalted butter softened
- ½ cup Swerve Sweetener
- 1 ¾ cups almond flour
- 2 tablespoon coconut flour
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ 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.
Julie White says
So delicious! Made them this morning and took them to a church gathering. The toasted pecans make all the difference. Thank you Carolyn.
Carrol says
I have never toasted nuts before. Would you please tell me how you do it?
Carolyn says
You can do it in an oven at 350F for 5 to 10 minutes or in a hot skillet.
Paul Stevens says
Thanks that could explain it. I followed the online recipe not realising it was slightly different from the book. I still think my flour must be drier that that you use. With double the butter they came out very well. Thanks.for your advice.
Paul Stevens says
Hi Carolyn, I really need some help, because I must be doing something wrong. I am diabetic and find your blog a god send for my low carb high fat diet. I bought your book and was so looking forward to these cookies. However, when I followed your recipe I ended up with a bowl full of bread crumb consistency mixture that seemed very dry and no way were they going to roll into a ball, but I tried some of the mixture and managed to force them into a crumbly lump which after 5minutes in the oven, when I pressed with a glass disintegrated to a pile of bread crumbs again. I don’t understand what I am doing wrong. By adding as much butter again to the rest of the mixture I just about managed to get it to hold together, but things are clearly not right. I need to check if my ingredients obtainable here in the UK are suitable and the measures I use are right? I used a converter which say that half a cup of butter is 114g. I use granulated erythritol as it says in your book. (mine has a tsp of pure stevia powder to a cupful of erythritol. The only fine blanched almond flour I can get is Real Food Source certified organic Extra Fine Almond flour. I have proper USA style cup and spoon measures by which 1 cup is about 240ml. Hope you can suggest something, please?
Carolyn says
Yup, things are clearly not right. Sounds like your butter amount was fine. I looked up your almond flour and that seems to be about the right thing too. What about the coconut flour? I have made this recipe probably 8 times now…and as you can see in the video, it holds together. Not sure what the issue is for you.
Paul Stevens says
I used the cup measures (1¾) for the Almond flour and spoon measures 2tbs for the coconut flour. I didn’t soften the butter but I see it says you should in the book. I used a food processor rather than a food mixer. By doubling the butter I have managed to get it to hold together and is in the oven now. I’ve not looked at the video so will do now.
Carolyn says
Well, I think not softening the butter is a huge issue, actually. Please make the recipe as written. It’s not meant to be done with cold butter, nor is it meant to be done in a food processor.
Christin says
The recipe doesn’t actually say ‘softened’ butter. Some might not assume it needs to be?
Carolyn says
Thanks, I will changed that. But it does need to be beaten…hard to do with non-softened butter!
Paul Stevens says
I used the cup measures (1¾) for the Almond flour and spoon measures 2tbs for the coconut flour. I didn’t soften the butter but I see it says you should in the book. I used a food processor rather than a food mixer. By doubling the butter I have managed to get it to hold together and is in the oven now. I’ve just looked at the video and it certainly has not looked like that. I wonder if my makes of flours are too fine and too dry? The coconut flour is Groovy Food Company Organic coconut flour.
Barbara says
A food processor will not cream the butter and erythitol. Only a mixer will do that.
Carolyn says
Bang on, Barbara. When you blend in cold butter, you are going to get sand. Which is fine for a crust you press into a ban, but not for a cookie.
Rhonda says
I’m having the same problem as Paul. I’m in the US so using customary measures and ingredients. I did soften the butter before mixing. In this case, what is the best next step? Adding additional butter or some other liquid maybe? I’m so excited about tasting them! I know there’s a fix out there somewhere. 🙂
Carolyn says
Add a few tbsp water until the dough holds together. Could be a difference in brand of coconut flour. But for the most part, they should be made as written, in a mixer.
Carolyn says
Did you happen to weigh the almond flour and coconut flour?
Kim says
Here’s a thought: In watching a couple different British baking shows, the size of the Brit tablespoon is much larger than the American. I wonder if that’s what has happened to you as well. I just googled it, and there is a difference between the two, so you’re effectively adding more coconut flour than called for, which would definitely make the dough too dry.
Rachel says
I used softened butter as well, but got bread crumbs. I increased the butter by half, but they don’t look much like the dough or cookies pictured here. Am I missing an egg or something?
Carolyn says
Nope, no missing egg. Something went wrong on your end because as you can see from the comments, these work for most people. Any chance you mismeasured the coconut flour?
K says
Ditto to Paul’s experience ^
But I’m also starting to think I just don’t love almond flour in general…which will be a bummer as I’m diabetic & want to love low carb baking – so missing lovely cake, pastries & breads ????
Texture always seems too grainy for me & the nut flavor seems to overwhelm no matter what I’m making (not using meal & made sure to purchase super fine, blanched) ????????♀️
stacy varon says
I’d like to make a bunch of these cookies for Christmas. Can I make the dough ahead of time and put it in the freezer? I’m going to be so busy and want to be able to bake them as needed.
Carolyn says
Yes, I did that same thing. I went ahead and rolled it into balls and froze those on a cookie sheet and then put them in a bag for future baking.
Jeff says
Delicious! Loved them. However, in my mind these seem to scream for added Rum Extract. 🙂 If adding a 1/2 tsp of that, would anything else need to adjust for the aditional liquid?
Carolyn says
No adjustment would be necessary.
Billie Ward says
Can I use stevia instead ow swerve? And would I use the same amount? Thanks, Billie
Carolyn says
Stevia will not give these cookies the proper texture.
Jenny Grunke says
I made these yesterday and they are as good as any wheat/sugar cookie. Because I love chocolate, I did throw a handful of Lily’s sugar free dark chocolate chips into the batter and they turned out yummy. One thing that happened was after five minutes in the oven, when it was time to press down the cookies with the flat bottom glass, the cookies stuck to the bottom of the glass! I had to use a spatula to separate the cookie from the glass as I went along. I think I should let them cook another minute or two before pressing them down. (My first batch is all gone, but I’m making them again today for another social function).
Ana says
Jenny,
I left mine on the refrigerator overnight and I pressed them down with a spoon , I made them also with lilys dark chocolate and Brazilian nuts and the are so yummy,my boys love them and they have no clue that they are grain and sugar free.
Kim says
I have had that problem, too, and I figured out to use a small piece of parchment paper between my glass and the cookie when pressing. It worked super well!
Donna says
Just spray the bottom of the glass with Pam or another spray. I even spray measuring cups so nothing sticks
Deb K says
Store for 4 days? Hahaha, that’s funny 🙂
Rae says
The recipe states unsalted butter, would salted butter make a difference? Also how would THM baking blend go?
Carolyn says
I often use salted but I have a high tolerance for salt. I have not tested this recipe with baking blend.
Rachel says
Could I substitute THM baking blend for the almond and coconut flours? If so, what amount should I use? Thanks so much! I love your recipes! ?
Carolyn says
I have not tested this with THM baking blend. Sorry.
Michelle says
Is there anything I can substitute for the coconut flour? Maybe oat fiber? My family hates the taste of coconut:(
Carolyn says
You won’t taste it but oat fiber should be okay too.
Ana says
I just got your e book and I want to make every recipe. I’m starting with the cookies and I want to double the recipe. Do You think that you could freeze raw dough?. I love your blog and now that I changed to a keto life,your recipes are going to help me.
Carolyn says
I just did that myself. I have balls rolled for individual cookies and I froze them on a cookie sheet, and then I popped them in a bag to make cookies later.
Ana says
Thank you Caroline!!!
Nydia X Santiago says
Would these come out ok if I would substitute coconut flour?
Carolyn says
No, this recipe is not made for coconut flour.
Mel says
What about honey instead of Swerve?
Carolyn says
Sorry but honey isn’t low carb AND your cookies would never crisp up properly.
Karen A says
Got the book, made these tonight. Fantastic, I added Lily’s Chips. Chocolate never hurts.
Celeste Avy says
Sorry auto correct got me again… I love reading and planning what to cook next. ?
Celeste Avy says
Just made these delicious cookies. I just got your cookbook. It is awesome! I love r adding and planning on what to cook. Thanks Celeste
Lori in PDX says
Looking forward to trying these, and just in time for Thanksgiving!
Please tell your publisher to rush that next printing, my local book store (Annie Bloom’s here in PDX) can’t get it for me! ?
Pansy Limes says
Leave on the counter for four days! No way they will lat that long in my house, can’t wait to try them!. Thanks!
Kate says
LOL Pansy….I was just about to comment the same! Four DAYS? Maybe four hours? Yer my hero, Caroline…thanks for making this new lifestyle SO much easier! You rock 🙂
Vicki White says
I’m getting your book for Christmas but wanted to make these before that. Yea! Now, I can make them to serve before the actual gifting begins.
Carolyn says
Perfect! Thanks for asking for my book. 🙂
Lori Kling says
You posted it!!! I made these cookies to take with us on vacation in October and they are amazing! Probably honestly one of the best cookies I’ve ever had! And they are low carb which I love! These are number one on my list to make for Christmas this year. I will definitely be handing these out as gifts for family and friends.
Iliana says
These are wonderful!!!
Mel says
yum!
Terry says
I made these this afternoon and when they cooled I ate 3 better than I expected!!!!
Crip and full of wonder peacan flavor!!!
Carolyn says
So glad to hear it!