These keto pecan cookies are exactly what you need when you want something sweet but still want to stick to your low carb eating plan. I’ve been making these for months now, and they never disappoint.
The texture is perfect – not too soft, not too hard, just right. And the pecan flavor really comes through in every bite.
What makes these cookies special is how simple they are to make. You don’t need any fancy equipment or hard to find ingredients. Most of what you need is probably already in your kitchen.
The almond flour gives them a nice nutty base, while the chopped pecans add that extra crunch and flavor that makes these cookies stand out from regular keto desserts.
I love that these cookies actually taste like real cookies, not like some diet version that leaves you wanting more. The Swerve brown sweetener works perfectly here – it gives that brown sugar taste without all the carbs.
And since they’re made with almond flour instead of regular flour, they’re naturally gluten free too, which is great if you have friends or family who need to avoid gluten.
👍 Why You’ll Love This Recipe
Perfect Keto Macros: These cookies fit perfectly into your keto diet without any worry. Each cookie has very low carbs because they’re made with almond flour and coconut flour instead of regular flour.
The high fat content from the butter and nuts keeps you satisfied and helps you stay in ketosis. You don’t have to calculate or stress about whether these will mess up your daily carb limit – they’re designed to work with your keto lifestyle from the start.
Uses Common Keto Ingredients: You probably already have most of these ingredients in your keto kitchen. Almond flour, coconut flour, and sugar free sweeteners are staples for anyone doing keto baking.
The butter and eggs are basic ingredients you likely always have on hand. Even the pecans are a popular keto snack, so you might already have them too.
No Weird Aftertaste: Unlike many keto desserts that have a strange artificial taste, these cookies actually taste like real cookies. The Swerve brown sweetener doesn’t leave that bitter aftertaste that some other sugar substitutes do.
✨ Recipe Ingredients
- 2 cups Almond Flour (fine) – I recommend this one (amazon)
- 1/2 cup Butter (melted)
- 1 Egg
- 1 cup Chopped Pecans
- 3 tablespoons Coconut Flour
- 1/2 teaspoon Baking Powder
- 2/3 cup Swerve Brown
- 3/4 teaspoon Vanilla Extract
- 1/2 teaspoon salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 325°F and lining a baking sheet with parchment paper.
Step 2
Add the almond flour, coconut flour, chopped pecans, salt, vanilla, and baking powder to a bowl. Then, add the Swerve brown and the egg.
Step 3
Beat and whisk for 2-3 minutes until the dough forms (I used a hand mixer).
Step 4
Roll balls (each about 50g) and lay them on the prepared sheet. Flatten them using your hand.
Step 5
Bake for about 15 minutes until golden brown. Let them cool for 20 minutes (they will break if you start moving them too soon). Enjoy!
💡Tips
1. Don’t Skip the Parchment Paper
Always line your baking sheet with parchment paper before you start mixing anything. These cookies have a lot of butter and can stick to the pan really easily, especially since keto cookies tend to be more delicate than regular ones.
If you don’t have parchment paper, you can use a silicone baking mat, but avoid just greasing the pan because these cookies might still stick. The parchment paper also makes it much easier to remove the cookies once they’re done baking.
Make sure the parchment paper covers the entire baking sheet and doesn’t hang over the edges too much, or it might burn in the oven.
2. Roll Even Sized Balls
Try to make all your cookie balls about the same size so they bake evenly. The recipe suggests about 50 grams each, but if you don’t have a kitchen scale, aim for balls that are roughly the size of a golf ball.
If some cookies are much bigger than others, the small ones might burn while the big ones are still raw in the middle. Use a spoon or small ice cream scoop to help you get consistent sizes.
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FAQ
What can I substitute for Swerve brown?
You can use other keto-friendly brown sugar substitutes like Lakanto Golden, Erythritol with a bit of molasses, or Monk Fruit brown sugar substitute.
If you only have regular white Swerve, you can use that but add a tiny bit of sugar-free maple syrup or a pinch of molasses to get that brown sugar flavor.
Keto Pecan Cookies
Print RecipeIngredients
- 2 cups Almond Flour I recommend this one (amazon)
- 1/2 cup Butter melted
- 1 Egg
- 1 cup Chopped Pecans
- 3 tablespoons Coconut Flour
- 1/2 teaspoon Baking Powder
- 2/3 cup Swerve Brown
- 3/4 teaspoon Vanilla Extract
- 1/2 teaspoon salt
Instructions
- Start by preheating the oven to 325°F and lining a baking sheet with parchment paper.
- Add the almond flour, coconut flour, chopped pecans, salt, vanilla, and baking powder to a bowl. Then, add the Swerve brown and the egg.
- Beat and whisk for 2-3 minutes until the dough forms (I used a hand mixer).
- Roll balls (each about 50g) and lay them on the prepared sheet. Flatten them using your hand.
- Roll balls (each about 50g) and lay them on the prepared sheet. Flatten them using your hand.
These cookies are delicious
Don’t forget to add butter in step 2😀