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
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Hello, is there an alternative to using swerve. I cannot tolerate erythritol for digestive issues.
These cookies will only have a crisp texture with erythritol based sweeteners.
I just made a batch of these and they are very good! I must have used a smaller cookie scoop because I got 33 cookies. It would explain why they browned more when taken out at 10 minutes. I reduced the cooking time on the second batch by 3 minutes, and they turned out better. I will definitely make these again as I am doing low carb and need baking recipes for Christmas.
I add krisda chocolately chips(keto friendly no sugar), and didn’t toast the pecans. Makes a great cookie GREAT!
Delicious! How many cookies should this recipe make?
It’s all in the recipe card.
What??? I added white chocolate chips and OMG my hubby was shocked they are sugar free. Thanks! This recipe worked perfectly.
These cookies are fantastic. I made them today and will definitely make again. So glad there is a make ahead dough to freeze and slice and bake.
These are indeed wonderful cookies. Everyone in my family enjoys them.
I put the butter for a while in the oven with only the light on and that helped soften it just enough to easily mix with the sweetener.
Thank you for another delicious keto recipe!
I am wanting to make the keto butter pecan cookies. Seems like Swerve is not straight erythritol but contains allulose. Would Pyure work? It’s erythritol plus stevia.
I’ve been using this recipe as a Graham cracker pie crust replacement! it’s awesome
That sounds awesome to do! I just saw a recipe in memories today that calls for a graham cracker crust. I could definitely use this for it.
I love these cookies. I missed Pecan Sandies so much when I went low-carb and this is the perfect substitute.
Thank you for this recipe
This is a wonderful recipe. Everyone seemed to enjoy these cookies. Flattening them twice is a great suggestion. They are truly handsome and tasty!!
This is my favorite cookie recipe right now. I’ve made them many times and try to have them on hand at all times when I’m craving something sweet.
One more time, Carolyn, you have the best recipes. These cookies are fabulous.
Thank you!
These are so, so good! I love the texture and how cute they are when cut into coins from the log. I added 2 teaspoons of candy cap mushroom powder for that distinctive maple flavor. Wow! I wish I could send you a picture.
One of my absolute favorite cookies
My cookies tasted great but were falling apart, wondering if I did something wrong?
Too much flour? What brand did you use?
A friend asked for pecan sandies. Is this cookie traditionally crispy or more moist like a short bread cookie?. I see you suggested a specific kind of artificial
Sugar to achieve the crispness. Do they taste the same if they are softer and the other sweetener is used? Thanks!
Crispy, as long as you use an erythritol sweetener with NO allulose in it. The new Swerve formula actually contains some allulose so that has changed things. Are you looking for a softer cookie?
Do you still recommend using Swerve then since it changed? I made the cookies yesterday with the new blend. They had to sit a while before they firmed up. If allulose is recommended, what brand should I look for? I’m eating low carb, but not full keto and I’m just starting to bake low carb. Any suggestions would be greatly appreciated.
Yes, sadly, it doesn’t make them crisp up as it used to. I really like this one as an alternative. https://amzn.to/3XAwOTd
If you’re looking for pecan sandies, this is the recipe you want, no modifications. Shortbread isn’t moist or soft, it’s crumbly. Try this! 🙂
I have an oxalate restriction but am on a keto diet for my kidney disease. almonds/ almond flour is high in oxalates. Can I use a fine ground pecan flour instead?
Sure but I am very doubtful that they will be fine enough.
Carolyn, your recipes are absolutely amazing. I am so grateful for stumbling across your masterpiece recipes some time back. I don’t even bother looking elsewhere as you had me hooked from my first try. Keep up your awesome work!!!!
Bless you, dear one,
Mare
if I’m using these for a cheesecake crust can I just bake in a cake pan without rolling into cookies
Yes.