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A stack of three Keto Butter Pecan Cookies, topped with pecan halves, on a white plate.

Keto Butter Pecan Cookies

These keto butter pecan cookies are a delicious and easy low-carb treat. They are perfect for anyone following a ketogenic diet or looking for a sugar-free cookie option.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter softened
  • 1 cup erythritol or your preferred keto sweetener
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup pecans chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and erythritol until light and fluffy using an electric mixer.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the almond flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the chopped pecans.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are golden brown. The centers may still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days.