Name: Keto Pecan Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 68 min
Ingredients: 2 cups pecans; 3 tablespoons cream cheese; 1/4 cup butter; 1/2 cup erythritol; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup pecans (chopped); 20 pecan halves

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Gluten Free Egg Free Low Carb Vegetarian Paleo Keto

These keto pecan cookies are a delicate cookie that firm up nicely the next day. With a crunchy pecan crust and a pecan centre these are low carb cookies for pecan lovers.

If you enjoy low carb cream cheese cookies and pecans then this is the low carb cookie recipe for you. The cream cheese helps give these pecan cookies an almost shortbread texture which firm up to a delicious crunch the next day.

Carbs in pecans

Pecans are a great low carb nut with just 1 gram of net carbs per 1 oz (28 grams) serving. As well as being low in carbs pecans are a great source of vitamins, calcuim and minerals.

How to make keto pecan cookies

You will need two muffin tins to make these cookies in order to keep a circular shape. As the cookie dough is very rich and delicate, I found that baking them on a baking tray lead to the cookies spreading.

The soft cookie dough is made into two logs as I found it easier to handle dough rather than just one log. Rolled in chopped pecan nuts, it is then placed in the freezer or fridge to firm up. Once the dough is firm, it's just slice and bake! I popped a pecan half on top for decoration and another extra crunch.

More low carb pecan recipes

Chocolate Pecan Torte

Pecan Pie Tarts

Chocolate Pecan Brownies

No Bake Pecan Cheesecake

Chocolate Chip Pecan Cookies

Keto Pecan Cookies

Angela Coleby

A shortbread pecan cookie with a crunchy crust.

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Prep Time 20 mins

Cook Time 18 mins

Chilling Time 30 mins

Total Time 1 hr 8 mins

Course Dessert

Cuisine American

Servings cookies

Calories 123 kcal

Ingredients

2 cups pecans
3 tablespoons cream cheese
¼ cup butter
½ cup erythritol
½ teaspoon baking powder
¼ teaspoon salt

Coating & Decoration

½ cup pecans chopped
20 pecan halves

Instructions

Place the pecans into a food processor and blitz until the pecans have become like small breadcrumbs.
Add the cream cheese, butter, erythritol, baking powder and salt. Blitz until the mixture is blended into a very soft dough.
Remove the soft mixture and using damp hands roll into two logs.
Place the chopped pecans on two squares of parchment paper.
Roll each cookie dough log into the chopped pecans for a coating.
Wrap the cookie dough logs in parchment paper and place in the freezer for 30 minutes or the fridge for 2 hours to firm up.
Lightly spray two muffin tins.
Remove the cookie rolls from the fridge/freezer and cut intohalf inch slices. Place the circular slice into the muffin tins and press a pecan half in the centre of each cookie.
Bake for 15-18 minutes at 180C/350F degrees until the edges are golden.
Allow to cool completely before removing from the muffin tin.
Store in a sealed container in the fridge.

Notes

Makes about 20 cookies.

The cookies will firm up overnight in the fridge.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.