Keto Pecan Pie Cookies

I always loved pecan pie during the holidays, but the traditional version has way too much sugar. That is why I wanted to make a simpler version that fits a low carb lifestyle.

These keto pecan pie cookies give you all the classic flavors without the sugar crash. They have a soft cookie base with a sweet, sticky pecan topping.

Since they are keto friendly, you can enjoy them as a dessert or a quick treat during the week. They are easy to make and do not require any complicated steps.

You only need a few basic baking ingredients and some pecans to get started. I find myself making these whenever I want something sweet but want to stay on track.

Let me show you how to prepare this simple dessert so you can enjoy them today.

Why You’ll Love This Recipe

Classic Dessert Taste – You get the rich flavors of a traditional pecan pie in a handy low carb cookie form.

Satisfying Textures – The soft butter cookie base pairs beautifully with the crunchy and gooey pecan topping.

Keto Friendly Indulgence – This recipe uses allulose to keep the cookies low carb without any bitter chemical aftertaste.

Recipe Ingredients

For the Cookies

• 1 1/3 cups Almond Flour
• 1/4 cup Coconut Flour
• 1/3 cup Powdered Allulose
• 1/4 cup Unsalted Butter, Softened
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Fine Sea Salt

For the Pecan Top

• 1/2 cup Chopped Pecans
• 2 tablespoons Butter
• 2 tablespoons Allulose Syrup
• 1/2 teaspoon Vanilla Extract
• 1/8 teaspoon Fine Sea Salt

How To Make

Step 1

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

Step 2

Beat the butter and powdered allulose until creamy, then mix in the egg and vanilla extract.

Step 3

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

Step 4

Scoop into 12 cookies and press a shallow well into the center of each one.

Step 5

Melt the butter with the allulose syrup in a small saucepan, then stir in the chopped pecans, vanilla extract, and sea salt.

Step 6

Spoon the pecan topping into the wells of the cookies.

Step 7

Bake for 12 to 14 minutes, until the edges are golden and the topping is glossy.

Step 8

Cool completely so the pecan topping sets.

Tips

Measure the Flour Correctly

Coconut flour absorbs a lot of liquid very quickly. If you pack too much into your measuring cup, your cookie dough will turn out dry and crumbly.

I recommend spooning your almond and coconut flours into the measuring cup instead of scooping directly from the bag. Then, gently sweep a flat knife across the top to level it off.

Use a Spoon to Shape the Wells

When you press down to make the well for the filling, using your thumb can sometimes crack the edges of the dough. This can cause the pecan topping to leak out during baking.

My favorite trick here is to use the back of a rounded teaspoon measuring spoon. If the dough sticks, just dip the spoon in a little water or extra coconut flour first.

Stick to Powdered Allulose for the Dough

Other keto sweeteners like erythritol do not dissolve as well and can leave your cookies with a gritty texture. I’ve found that powdered allulose gives you a much smoother result.

It also helps the cookies brown more naturally in the oven, which is sometimes hard to achieve with low carb baking.

More Recipes

• Keto Butter Pecan Ice Cream
• Keto Pecan Pie
• Keto Pecan Pralines
• Low Carb Maple Pecan Blondies
• Low Carb Pecan Pie Bars

Frequently Asked Questions

Why do the cookies feel too soft and crumbly right after baking?

Low carb baked goods do not contain gluten, which means they are very fragile while they are still warm.

Let the cookies cool completely on the baking sheet so the butter and sweeteners can firm up and hold them together.