Keto Butter Pecan Cookies – Sugar Free Londoner

My keto pecan cookies are soft, chewy and irresistibly buttery. Only 5 ingredients and 0.6g net carbs per cookie!

I love the rich and buttery taste of pecans. I also love their soft texture and that hint of sweet caramel flavor.

Pecans are perfect on keto because of their high fat content. They are also great in low carb cookies!

I can’t wait for you to try my keto butter pecan cookie recipe. I’m on my third batch already because they are so delicious.

Ingredients

Let’s talk ingredients. You’ll find exact quantities in the recipe card at the bottom of the post, but I wanted to give you a bit of extra info right here:

• Pecans – Must be fresh! Always store open packs of nuts in the fridge or in the freezer so they don’t go rancid.
• Butter – Salted. If your butter is unsalted, add a pinch of salt to the cookie dough. This really lifts the flavor.
• Egg – I used a large, room temperature egg.
• Sweetener – I made the cookies with allulose. All other sweeteners must be powdered. Reduce the amount to 4 tablespoons of sweetener when choosing erythritol or 1:1 sugar substitutes.
• Vanilla Extract – Check that it is sugar free.

Instructions

It is simple to make keto pecan cookies. Here are the basic steps.

Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.

STEP 1

Melt the butter in a small pan on the stovetop over medium heat. Stir regularly and take off the heat as soon as it has browned.

We’re doing this at the beginning of the recipe so the butter has time to cool to lukewarm.

STEP 2

Pulse the pecans in a food processor until crumbly. You want a mix of flour and larger pieces.

If you don’t have a food processor, chop the nuts with a sharp knife. Or, put them in a ziplock bag and crush with a mallet or rolling pin.

STEP 3

In a large mixing bowl, whisk the egg with the sweetener and vanilla until smooth. Then, add the cooled brown butter.

STEP 4

Stir in the pecans. A sticky dough will form.

See my top tip below if your cookie dough is not sticky!

STEP 5

Roll the dough into balls with your hands and put them on a baking sheet lined with parchment paper.

Press into round cookies with a fork, creating a criss-cross pattern.

Option to press a pecan on top of each cookie.

STEP 6

Bake the cookies in the preheated until the edges are golden brown.

Let them come to room temperature on a wire rack. They firm up as they cool.

Variations

• Use different nuts. The recipe works with any nuts, such as almonds, pistachios or hazelnuts. You can also use a mixture.
• Dairy-Free: Omit the butter! The cookies will taste great without.
• Add-ins: Stir in sugar free chocolate chips or sugar free dried cranberries.
• Chocolate glaze: Dip the cookies in melted dark chocolate such as Lindt (90% cocoa solids).
• Keto pecan balls – Just like my keto walnut cookies, form balls instead of shaping cookies.

Recipe FAQs

Storage

Store the cookies in an airtight container for up to 2 weeks. You can keep them at room temperature or in the fridge.

They also freeze well. Store in the freezer for up to 3 months. 

More Keto Pecan Recipes

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Recipe

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.

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

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: 20gCalories: 104kcalTotal Carbohydrates: 1.8gProtein: 1.6gFat: 10.7gSaturated Fat: 1.8gSodium: 41mgFiber: 1.2gSugar: 0.5g