These sweet, buttery and crispy Keto pecan shortbread cookies are a delicious take on your favorite childhood cookies, Pecan Sandies!
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The true key to the very best Butter Pecan Cookie recipe is getting the texture just right. They should be have the texture similar to shortbread cookies, but in individual drop cookie form.
These amazing Keto shortbread pecan cookies are made with a buttery almond flour dough and chock full of roasted pecans, then baked until just slightly crispy. If you're wanting a sugar-free, guilt-free cookie for your kids, trust me, these are going to be a hit!
These Keto cookies are they are so delectable, they make the perfect low carb Christmas or holiday cookie, even for those that are not on Keto.
What’s in Keto Pecan Cookies
- Almond flour
- Oat fiber
- Pecan halves
- Butter
- Swerve confectioners
- Egg
- Vanilla extract
- Baking soda
- Xanthan gum
*Exact measurements are listed in the recipe card below.
How to Make Keto Butter Pecan Cookies
Preheat oven to 325°F.
Pour the pecans onto a baking sheet and roast in the oven for 8 minutes or until they are fragrant and just starting to brown.
Remove the pecans from the oven and allow to cool slightly. Do not skip the step of roasting them, it really gives such great flavor to these cookies.
Take half the pecans and chop them into small pieces, then set aside. These will get folded into the cookie dough just before forming them.
Then take the other half and pulse in a mini chopper or food processor, until they are finely ground.
Add the ground roasted pecans, almond flour, oat fiber, baking soda and xanthan gum to a bowl and whisk to combine.
In a separate bowl, cream together the Swerve and butter using a hand mixer, until well combined. Add in the egg and vanilla extract and continue mixing.
Add the dry ingredients in with the wet, then fold in the chopped roasted pecans.
Using a small cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper. Lightly wet your hand, then press down with the palm of your hand to flatten them out. These do not spread much, so you don't have to space them too far apart.
If you want a crispier cookie, flatten them out completely. If you want a softer cookie, only flatten them slightly.
Bake for 12-14 minutes or until the edges are golden. Allow the cookies to cool before moving them to a cooling rack.
Once they have completely cooled, they will crisp up around the edges. Store the cookies in the fridge, in an airtight container, it helps keep their texture.
What Makes these Butter Pecan Cookies Keto?
You already know that traditional cookies, made with sugar and four, are out of the question for those on Keto. One regular Pecan Sandie has approximately 9 carbs per cookie! That's almost half a days wrapped up in one cookie!
This gluten free pecan cookie recipes comes to the rescue and helps satisfy those cookie cravings, with a lot less carbs. By using almond flour and Swerve in place of those high carb ingredients, these sweet little morsels come in at only 2 net carbs for TWO cookies. How awesome is that!?
Tips for the Best Keto Buttered Pecan Cookies
- How to keep them from crumbling: The key to baking cookies with almond flour is allowing them to cool completely before moving them. Almond flour is absent of gluten, so these cookies will be more tender. By allowing them to cool, it will keep them from falling apart.
- Over baked cookies? No problem! We have all done it. You put the cookies in the oven, walk away and forget all about them. If this happens to you, you can find other uses for the cookies. Crumble them up and use with as a topping on this Vanilla Chocolate Chip Ice Cream.
- How does xanthan gum help? Xanthan gum gives the texture of these gluten free cookies the perfect amount of chewiness without making them too soft.
- Can I use another sweetener? I prefer Swerve in this recipe, but monk fruit and erythritol other substitutes you can use in these cookies. I would avoid using Allulose, because it will cause the cookies to be chewy and give you a completely different texture.
- Can I Make Butter Pecan Keto Cookies in Advance? You sure can! If you're wanting to get some of your holiday baking done in advance, these cookies are GREAT for freezing. Make a couple of batches and freeze one, so you'll have a last minute dessert on hand when you need it.
More Keto Cookies
- Chocolate Chip Cookies
- Cranberry Walnut Bars
- Coconut Meringue Cookies
- Blueberry Cheesecake Bars
- White Chocolate Macadamia Cookies
- Lemon Bars
- Chocolate Dipped Shortbread Cookies
- Snickerdoodle Cookies
- Mocha Meringue Cookies
If you'd like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you'll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I'm offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Butter Pecan Cookies
Ingredients
- 1 ¼ cups almond flour
- ¼ cup oat fiber
- 1 cup pecan halves
- ½ cup butter, softened
- ½ cup + 2 tablespoons Swerve confectioners
- 1 whole egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
Instructions
- Preheat oven to 325°F.
- Pour the pecans onto a baking sheet and roast in the oven for 8 minutes or until they are fragrant and just starting to brown. Remove the pecans from the oven and allow to cool slightly. Do not skip the step of roasting them, it really gives such great flavor to these cookies.
- Take half the pecans and chop them into small pieces, then set aside. These will get folded into the cookie dough just before forming them.
- Then take the other half and pulse in a mini chopper or food processor, until they are finely ground.
- In a separate bowl, cream together the Swerve and butter using a hand mixer, until well combined. Add in the egg and vanilla extract and continue mixing.
- Add the dry ingredients in with the wet, then fold in the chopped roasted pecans.
- Using a small cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper. Lightly wet your hand, then press down with the palm of your hand to flatten them out. These do not spread much, so you don't have to space them too far apart.
- If you want a crispier cookie, flatten them out completely. If you want a softer cookie, only flatten them slightly.
- Bake for 12-14 minutes or until the edges are golden. Allow the cookies to cool before moving them to a cooling rack. Once they have completely cooled, they will crisp up around the edges. I store mine in the fridge, in an airtight container.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Cassi
Is not having the oat fiber a deal breaker? Or is there a substitute I can try? Thank you! I can't wait to make it.
Keto Cooking Christian
I love the texture the oat fiber gives them but you can omit it.
Anita
Soo delicious and moist! I substituted half the butter with olive oil, used coconut flour instead of the oat fibre, halved the sugar, and added choc chips. Soo good. Thank you for this fantastic recipe!!
Keto Cooking Christian
So happy that you were able to adjust the ingredients to suit you. I love knowing you enjoyed them.
Anna
They look easy to make, will try and send you what we’re the results, tky
Kathy
It wouldn’t let me give it 5 stars! Very good and easy to make.
Keto Cooking Christian
Not sure what happened there. I'm glad you liked them!
K. Bell
These look amazing, can't wait to try!
Keto Cooking Christian
They're really good, I hope you enjoy them!