Keto Butter Pecan Cookies

Here’s a Keto Butter Pecan Cookies recipe—rich, buttery, nutty, and low in carbs.

🥜 Keto Butter Pecan Cookies

Yields: 12–16 cookies
Prep & bake time: 20–25 minutes

Ingredients

• 1 cup almond flour

• 2 tbsp coconut flour

• ½ tsp baking powder

• ¼ tsp salt

• ¼ cup unsalted butter, melted

• ¼ cup powdered erythritol (or preferred keto sweetener)

• 1 tsp vanilla extract

• 1 large egg

• ½ cup chopped pecans, toasted

• Optional: ½ tsp cinnamon for extra flavor

Instructions

1. Preheat oven:
   350°F / 175°C. Line a baking sheet with parchment paper.

2. Mix dry ingredients:
   In a bowl, combine almond flour, coconut flour, baking powder, salt, and optional cinnamon.

3. Mix wet ingredients:
   In another bowl, whisk together melted butter, sweetener, vanilla, and egg.

4. Combine:
   Fold dry ingredients into wet until a soft dough forms. Stir in chopped pecans.

5. Shape cookies:
   Scoop 1–2 tbsp dough per cookie onto the baking sheet. Flatten slightly with a fork.

6. Bake:
   12–15 minutes, until edges are golden. Let cool 5 minutes on baking sheet before transferring to a wire rack.

Tips & Variations

• Extra nutty: Toast pecans lightly before adding to the dough.

• Chocolate twist: Fold in 2–3 tbsp sugar-free chocolate chips.

• Soft cookies: Slightly underbake by 1–2 minutes for a chewier texture.

• Storage: Airtight container at room temperature 3–5 days or freeze for longer.

These cookies are buttery, nutty, and perfectly keto-friendly, making them a great low-carb treat.

I can also give a 5-minute no-bake keto butter pecan cookie recipe if you want an ultra-fast version.