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.
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 1/2 inches thick.
- Wrap each log tightly in waxed paper and freeze for 1 hour.
- Use a sharp knife to slice the dough into 1/4 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
- 1/2 cup (113.5 g) unsalted butter, softened
- 1/2 cup (91 g) Swerve Sweetener
- 1 3/4 cups (182 g) almond flour
- 2 tbsp (14 g) coconut flour
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/2 tsp (0.5 tsp) salt
- 1/2 cup (49.5 g) 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.
Video
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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?
No adjustment would be necessary.
Can I use stevia instead ow swerve? And would I use the same amount? Thanks, Billie
Stevia will not give these cookies the proper texture.
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).
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.
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!
Just spray the bottom of the glass with Pam or another spray. I even spray measuring cups so nothing sticks
Store for 4 days? Hahaha, that’s funny 🙂
The recipe states unsalted butter, would salted butter make a difference? Also how would THM baking blend go?
I often use salted but I have a high tolerance for salt. I have not tested this recipe with baking blend.
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! ?
I have not tested this with THM baking blend. Sorry.
Is there anything I can substitute for the coconut flour? Maybe oat fiber? My family hates the taste of coconut:(
You won’t taste it but oat fiber should be okay too.
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.
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.
Thank you Caroline!!!
Would these come out ok if I would substitute coconut flour?
No, this recipe is not made for coconut flour.
What about honey instead of Swerve?
Sorry but honey isn’t low carb AND your cookies would never crisp up properly.
Got the book, made these tonight. Fantastic, I added Lily’s Chips. Chocolate never hurts.
Sorry auto correct got me again… I love reading and planning what to cook next. ?
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
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! ?
Leave on the counter for four days! No way they will lat that long in my house, can’t wait to try them!. Thanks!
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 🙂
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.
Perfect! Thanks for asking for my book. 🙂
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.
These are wonderful!!!
yum!
I made these this afternoon and when they cooled I ate 3 better than I expected!!!!
Crip and full of wonder peacan flavor!!!
So glad to hear it!