Keto Cream Cheese Pecan Cookies

Here’s a delicious, low-carb, keto-friendly cream cheese pecan cookie recipe—soft, slightly chewy, and nutty 🥰

Keto Cream Cheese Pecan Cookies

Ingredients (makes ~12 cookies)

• ½ cup almond flour

• ¼ cup pecans, chopped

• ¼ cup butter, softened

• 2 oz (¼ cup) cream cheese, softened

• ¼ cup erythritol or other keto-friendly sweetener

• 1 tsp vanilla extract

• ¼ tsp salt

• Optional: ½ tsp cinnamon

Instructions

1. Preheat Oven

   • 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Wet Ingredients

   • In a bowl, cream together butter, cream cheese, sweetener, and vanilla until smooth.

3. Add Dry Ingredients

   • Fold in almond flour, salt, and optional cinnamon.

   • Stir in chopped pecans.

4. Shape Cookies

   • Scoop ~1.5 tbsp dough per cookie.

   • Roll into balls and flatten slightly with fingers or fork.

5. Bake

   • 12–15 minutes until edges are lightly golden.

   • Let cool 5 minutes on pan, then transfer to a rack.

Tips

• Don’t overbake—these are soft and chewy!

• Can store in fridge up to 1 week, or freeze for longer.

• For extra decadence, drizzle with sugar-free chocolate once cooled.

If you want, I can also give a version that’s even fluffier and “cloud-like” while staying keto.