Keto Butter Pecan Cookies
My keto pecan cookies are soft, chewy and irresistibly buttery. This easy low carb cookie recipe requires only 5 ingredients and is ready in just 20 minutes.
Servings: 16
Calories: 104kcal
Ingredients
- 2 tablespoon salted butter 28g
- 7 oz pecans 200g
- 1 egg large, room temperature
- 5 tablespoon allulose 50g
- 1 teaspoon vanilla extract
Instructions
- Melt the butter in a small pan on the stovetop over medium heat and let it brown, about 2 minutes. Stir regularly. Take off the heat as soon as it has browned. Let cool.
- Preheat the oven to 180C / 350F electric.
- Pulse the pecans in a food processor until crumbly. You want a mixture of larger and smaller pieces. Use the images in the post as a guide.
- In a large mixing bowl, whisk the egg with the sweetener and vanilla until smooth. I used a balloon whisk.
- Add the browned, cooled butter and whisk until fully combined.
- Stir in the pecans. A sticky dough will form. ***See recipe notes to fix a soft cookie dough
- Form cookie dough balls and place on a baking sheet lined with parchment paper. Flatten with a fork to create a criss-cross pattern. Option to add pecan halves on top.
- Bake for 10 minutes or until the edges are beginning to brown.
Notes
0.6g net carbs per cookie. Nutrition is calculated without the additional pecan on top.
Tips:
- ***Fixing soft cookie dough: Chill it in the fridge for 20 minutes to let the butter solidify or add up to 20g / 3 tablespoons of finely ground pecans or almond flour. You could also sprinkle over a little coconut flour to firm it up.
- Chewy cookies: Use allulose or Bocha Sweet, keep them thicker, bake shorter.
- Crunchy cookies: Use erythritol, make them smaller and flatter, bake until golden brown.
- Use only 4 tablespoons of sweetener when choosing erythritol or 1:1 sugar substitutes.
Store the cookies in an airtight container for up to 2 weeks. Or, freeze for up to 3 months.
Nutrition
Serving: 20g | Calories: 104kcal | Total Carbohydrates: 1.8g | Protein: 1.6g | Fat: 10.7g | Saturated Fat: 1.8g | Sodium: 41mg | Fiber: 1.2g | Sugar: 0.5g
