Keto Cream Cheese Pecan Cookies

Here’s a rich, buttery Keto Cream Cheese Pecan Cookies recipe—soft in the center, lightly crisp on the edges, and only ~2g net carbs per cookie 🍪

---

Keto Cream Cheese Pecan Cookies

Ingredients (makes ~18 cookies)

• 4 oz (115 g) cream cheese, softened

• ½ cup (113 g) unsalted butter, softened

• ¾ cup powdered erythritol or monk fruit sweetener

• 1 teaspoon vanilla extract

• 1 cup (96 g) almond flour

• ¼ cup (30 g) chopped pecans

• ½ teaspoon baking powder

• Pinch of salt

---

Instructions

1. Preheat Oven
   Preheat to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream Base
   Beat cream cheese and butter together until smooth and fluffy (about 2 minutes).

3. Sweeten
   Mix in powdered sweetener and vanilla until well combined.

4. Dry Ingredients
   Add almond flour, baking powder, and salt. Mix until a soft dough forms.

5. Add Pecans
   Fold in chopped pecans.

6. Shape Cookies
   Scoop 1 tablespoon portions, roll into balls, and place on baking sheet.
   Gently flatten slightly with your fingers or a fork.

7. Bake
   Bake 10–12 minutes, until edges are lightly golden.

8. Cool
   Let cookies cool on the pan for 10 minutes—they firm up as they cool.

---

Tips for Best Keto Cookies

• Use powdered sweetener for a smooth texture (granular can be gritty).

• For extra flavor, toast pecans lightly before mixing in.

• Chill dough 15 minutes if it feels too soft.

---

Optional Variations

• Add cinnamon or sugar-free maple flavoring

• Dip cooled cookies halfway in sugar-free chocolate

• Add a pinch of flaky sea salt on top before baking

If you want, I can calculate exact macros based on your sweetener brand or adjust this to be dairy-free keto.