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.
Stephanie says
Ha I forgot to rate it! 5 out of 5 for this recipe
Stephanie says
I was worried about holiday bakong since I am not experienced with low carb treats but this recipe was easy to prepare and the ingredients very easy to find. They womere a big hit at the holiday party and I feel confident and comfortable to try more lc cookie recipes. Thank you so much for helping people male betyer choices even when it comes to treats!
Stacy says
These cookies are delicious. Thank you for sharing.
Stacy says
I love these cookies. Thank so much for the recipe.
Karen says
5 out of 5 stars
These are hands down the best cookies I have made since becoming a Trim Healthy Mama. I made them for the first time 3 days ago, and have already made 3 batches. Tried dipping in gentle sweet, and cinnamon and gentle sweet. Both were good but my favorite is the original cookie 🙂
diabetesknow says
Oh Wow these sound amazing! I love butter pecan cookies and since I’m a type 1 diabetic, the recipe looks perfect for me. We’re gonna make them this weekend. Thanks, Kenny 🙂
Jennifer Farley says
This is one of my favorite all time cookies!
Kristy Bernardo says
These are my absolute favorite cookie! The pecans and butter – oh my! Always a holiday fave.
Jamie says
Would it be ok to use THM gentle sweet? Or I have THM Erythritol.
Carolyn says
Yes, you can use either but remember the Gentle Sweet is sweeter than Swerve.
Stephanie KL says
Could I substitute coconut oil for the butter and in the same amount?
Carolyn says
I am really not sure. It’s worth a try!
Stephanie KL says
Thanks! I’ll give it a try this weekend.
LoriZ says
Wow, my husband loves pecan cookies! Gonna try these today, will report back… Thanks for all the great recipes. I am so going to add your cookbook to my Christmas wishlist.
Sharon says
Can you substitute coconut oil for the butter to make dairy free
Carolyn says
Not sure that would work as well in these cookies but you’re welcome to try.
stacy varon says
O my goodness are these good! I am thinking I’ll try them with some almond extract and pine nuts instead of the pecans like these cookies we used to get at the Italian bakery. Thank you for yet another amazing recipe!
Clare Giammusso says
Caroline, I just entered the recipe in My Fitness Pal and it is calculating 15 carbs per serving. I made exactly 20 cookies and so my serving would be 2 cookies. Entered 10 servings for the entire recipe. It gives me 15 carbs. This will not be good for me as I limit my daily carbs to 20 or under. :{
Carolyn says
You’re counting the erythritol…which doesn’t enter the blood stream and thus has zero carb impact. Please read up on erythritol.
Debbie says
Just made these for the second time in one week. So good!!! Topped the second batch with powdered swerve. Tastes just like the Mexican tea cake cookies I used to make.
Kimberly Yates says
These are the best low carb cookies I have tried. Afternoon snack with a cup of tea the best!!
Clare Giammusso says
Wow, these are fantastic. I just made them using ground xylitol instead of Swerve (not a fan). They are very, very good. I couldn’t wait until they cooled, had to have one right away. Soft and chewey. Thank you for sharing this unbelievably easy recipe.
Lauren Gassaway says
My favorite cookie recipe. Yum!!
Suzanne says
WOW! I made a double batch of these on Friday night and I can’t stop eating them! They get better with time because they get crunchier each day. Good thing I’m at work today and not hanging out in my kitchen! Thank you for the recipe! Love them!
Pam Freeland says
Hi Carolyn…love your recipes! Are eggs not needed in this recipe?
Carolyn says
No eggs.