These keto pecan cookies are made with pecan butter and are only 1g net carb a cookie. Soft with a buttery taste, these flourless cookies are also gluten free, sugar free and dairy free.
Just a few ingredients are needed to make these tasty keto cookies and they can be made with minimal fuss too. They will slightly harden the next day but are still soft and delicious.
Cookies can be enjoyed on a low carb diet and are an easy recipe to adapt too. A pecan butter cookie recipe can swap the sugar for a low carb sweetener and drop the carb content.
Low Carb Nut Butter Cookies
Did you know that you can make an amazing low carb cookie out of nut butter? Gluten free, low carb and tasty! What more can you want!
One of the many great things about a nut butter cookie is that they are flourless. Great for low carb and gluten free diets. The cookies will not be as crisp as a flour cookie but if you are looking for a soft cookie, a nut butter cookie is for you.
The nut butter means that you don't need any butter also making these dairy free. We add an egg to help bind the cookies but you could omit this to make the pecan cookies vegan.
Homemade Nut Butters
Making your own nut butter is easy and can be cheaper, depending upon what nuts you use and where you live. For this recipe we have used pecan nuts but we have a post on how to make your own almond butter which applies for any nuts.
Nut butters make great low carb cookies, brownies and even bread. We even used it for a pizza base many years ago but I need to revisit that recipe again.
How to make keto pecan butter cookies
These keto pecan cookies are just so easy to make as long as you have a food processor. No stirring or beating, just press the buttons and voila! Tasty soft and delicious cookies for all!
To make this recipe even easier use a jar of ready made pecan butter but check the label for any added sugars. Making your own nut butter can be cheaper though.
For the cookie shapes we used a cookie scoop. This keeps each cookie around the same size too. Once the cookie balls are on the baking tray, press lightly on them to shape them. We use a fork as it also makes a pattern but a damp hand works just as well.
When baking cookies we prefer either allulose or monkfruit sweetener rather than erythritol. Erythritol can be used if you have it but we find it can become a bit crunchy when baked and cooled in a cookie. It might vary between brands though.
Xylitol is now banned in our house as we have dogs and it's poisonous for them.
How to store pecan butter cookies
Keep a batch of the pecan cookies in a sealable container. Store them in the fridge as they have egg in them. They should last at least 5 days.
Can you freeze pecan butter cookies?
If you make a large batch of cookies or have any leftover (is that possible?), these cookies freeze easily. Store them in an ziplock bag but place parchment paper in between each cookie, to stop them sticking together. They will freeze for up to 3 months.
Defrost at room temperature and enjoy!
Add sugar free chocolate chips to the cookie dough for an extra treat.
Stir in chopped pecans to the dough for a crunchier and nuttier cookie. Or place a pecan half on top of the cookie before baking.
Try a batch with cinnamon or pumpkin spice for a warm Fall flavour.
Make these vegan by omitting the egg and adding a tablespoon or two of coconut oil. If your nut butter is very soft you can omit the additional oil.
More low carb cookies
Hazelnut Chocolate Chip Cookies
Chocolate Peanut Butter Cookies
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This recipe was originally published in April 2014. The photos and content have been revised with a slight tweak to the recipe.
Keto Pecan Butter Cookies
- 2 cup pecans
- ½ cup monkfruit sweetener or other low carb sweetener
- 1 medium egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- Preheat the oven to180C/350F degrees. Line a baking tray with parchment paper.
- Place the pecan nuts in a food processor and blitz until smooth.
- Add the remaining ingredients and pulse until blended.
- Use a small to medium cookie scooper and place a ball of the cookie dough on the baking tray. Repeat for all of the dough.
- OR take about a tablespoon amount of the cookie dough mixture and using your hands, mold into a cookie shape. Place on the baking tray.
- Press down on the cookie balls with a fork to slightly flatten it and make a cookie shape.
- Bake for 20 minutes until firm and golden.
- Allow to cool, then devour!
I made these tasty beauties a few days ago & love them! they were very scrumptious & filling too! X
The joys of nut butters! Glad you enjoyed them Sophie!
Hi, made a batch this evening and burnt the lot, please note that 350 deg F is 180 deg C, not 215deg C as stated in recipe.
Do you have the carb and fiber count on these great looking cookies. I am new to your site and don't know if you provide that information. It would really be helpful. Thanks.
Dita, I've updated the recipe with the nutritional details. Hope you enjoy the site! Thanks for popping by!
Thank you so much for the info and the prompt reply. I am sure I will find many recipes I like at your site.