Keto Brown Butter Pecan Cookies

I always look forward to baking on the weekends when I have some free time. There is nothing quite like the smell of toasted nuts and butter warming up the kitchen.

Recently, I wanted to make a cookie that tasted rich and comforting but still fit into my daily routine. That is how I came up with these keto brown butter pecan cookies.

They have a wonderful deep flavor from the browned butter, and the toasted pecans give them a great texture. They are soft in the middle with slightly crispy edges.

Since they are low carb and keto friendly, you can enjoy them without worrying about your sugar intake. I use alternative flours and a keto friendly sweetener to keep them light.

They are very easy to mix together in just one bowl, and you do not need any special baking skills to get them right. I hope you enjoy making this simple treat as much as I do.

Why You’ll Love This Recipe

Rich Caramel Flavor – Brown butter and maple extract give these cookies a deep and warm caramel flavor.

Soft Chewy Texture – The blend of low carb flours keeps these cookies soft and chewy.

Toasted Pecan Crunch – Chopped toasted pecans add a satisfying crunch to every single bite.

Recipe Ingredients

• 1 1/4 cups Almond Flour
• 1/3 cup Coconut Flour
• 1/2 cup Powdered Allulose
• 1/2 cup Unsalted Butter
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Maple Extract
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Fine Sea Salt
• 3/4 cup Toasted Chopped Pecans

How To Make

Step 1

Melt the butter in a small saucepan over medium heat until golden brown and nutty smelling, then pour it into a bowl and cool for 10 minutes.

Step 2

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 3

Whisk the cooled brown butter with the powdered allulose, egg, vanilla extract, and maple extract until glossy.

Step 4

Stir in the almond flour, coconut flour, baking soda, and sea salt until a thick dough forms.

Step 5

Fold in the toasted chopped pecans.

Step 6

Scoop into 14 cookies, flatten lightly, and leave space between each cookie.

Step 7

Bake for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.

Step 8

Let the cookies cool fully on the pan for the best chewy texture.

Tips

Watch the Butter Closely

When you melt the butter, do not walk away from the stove. It can change from a beautiful golden brown to burnt in just a few seconds.

I recommend swirling the pan occasionally so the butter cooks evenly. Look for tiny brown specks at the bottom of the pan and a nutty smell.

As soon as you see those specks, pour the butter into a bowl immediately. This stops the cooking process so the butter does not burn.

Let the Butter Cool

You need to let the browned butter cool down for at least ten minutes before you mix it with the other ingredients. If it is too hot, it can actually cook the egg in your bowl.

Warm butter can also melt the sweetener, which makes the dough too runny. You’ll get the best results if the butter is warm to the touch but not hot.

Measure the Coconut Flour Carefully

Coconut flour absorbs a lot of moisture, so even a tiny bit extra can make your cookies dry and crumbly. I’ve found that spooning the flour into your measuring cup works best.

Instead of scooping directly from the bag, spoon it in and level it off with the back of a knife. This keeps the measurements light and keeps your cookies moist.

More Recipes

• Keto Brown Butter Blondies
• Keto Browned Butter Cookie Bars
• Keto Butter Pecan Ice Cream
• Keto Pecan Pie
• Keto Pecan Pralines

Frequently Asked Questions

Can I use erythritol or monk fruit instead of allulose?

Yes, you can swap the sweetener, but it will change the texture of your cookies. Allulose is unique because it keeps low carb baked goods soft and chewy, similar to real sugar.

If you use erythritol or a monk fruit blend, your cookies will likely turn out much firmer and might have a slight cooling sensation. You may also need to reduce the baking time by a minute or two since erythritol does not brown as quickly as allulose.