These keto pecan pie cookies are super addictive, festive, and LEGIT. Fantastic fall flavour, in a cookie that does NOT feel like diet food!
Eventually, I followed that up with Gluten Free Pecan Pie Cookie Recipe, a gluten-free version of my original recipe.
In both cases, they have the taste of traditional pecan pie, just in cookie form!
It’s a fun twist on sugar cookies, with the edges of the cookie forming a “pie crust”... topped with a nutty filling that’s reminiscent of pecan pie filling!
Full gluten or no gluten, it may just be the perfect cookie!
With the holiday season approaching, I figured it was definitely time to take it a step further, and design keto version of those gluten-free cookies.
Like their predecessors, they’re chewy cookies with a lot of filling. I love a soft cookie, and these definitely fit the bill.
The “pie shells” are buttery cookies with a nice texture. The don’t have any of the texture issues that are common to gluten free and keto baking.
They might just be my absolute favorite keto cookies yet!
The Breakdown
This new recipe makes 24 large cookies
13 grams of carbs per cookie come from the sugar alcohols. Add those to the 2 grams of fiber, and you're left with 2 g net carbs per large cookie!
As you can see, it’s a great recipe for anyone following a low carb diet.
Also - as with most of my keto recipes - it’s the perfect recipe to share with a mixed crowd. The chewy texture and delicious taste of these low carb cookies are sure to satisfy anyone’s sweet tooth - whether they’re on a keto diet or not.
Definitely some of the best keto cookies you’ll ever have!
They might just end up becoming your favorite thing to eat during the holidays ... so you might want to consider making a double batch!
Ingredients
It looks like a bit of a laundry list of ingredients, but if you’re used to baking keto recipes, they’re all fairly simple ingredients. Anything you don’t have on hand should be easy enough to find in a larger grocery store.
I have a few notes for you on some of the ingredients used:
The “Flour” Mixture
I use a blend of a few ingredients to take the place of regular flour / all purpose flour when making the keto sugar cookie dough:
Vanilla Flavored Whey Protein Powder
Super Fine Almond Flour
Coconut Flour
Xanthan Gum.
When it comes to the protein powder, I like to use Revolution Nutrition's High Whey in Vanilla Cake.
To keep it keto, make sure that your protein powder doesn’t have added sugar, and that the sugar substitute they use is a keto friendly sweetener.
In my regular baking, I use both regular sugar and brown sugar when making a similar cookie dough, so I do the same with these keto pecan pie cookies.
... I just use keto sweetener options, to avoid spiking blood sugar.
Originally, I make this with a granulated Erythritol / Monk fruit Blend Sweetener - such as Swerve Granular Sweetener - as well as some Swerve Brown Sugar Substitute.
Recently, I switched over to using Allulose and Brown Allulose.
It’s not quite as sweet as erythritol is, but it doesn’t crystallize OR give the weird cooling sensation in the mouth that erythritol does.
Use whichever you want, but if you’re using erythritol: Keep the brown sugar amount the same, but use only ½ cup of the white erythritol blend.
Everything Else
Rounding out this recipe, you will need:
Unsalted Butter, softened
Heavy whipping cream / Heavy cream
Chopped Pecans
Large Eggs
Pure Vanilla Extract
Ground Cinnamon, Ground Cloves, and Ground Ginger
Baking Powder
Salt
... I just don’t have anything to add, for these last few. They’re pretty basic ingredients!
How to Make Keto Pecan Pie Cookies
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through of the basic steps, with detailed instructions.
Make the Keto Cookie Dough
In a medium bowl, whisk together all dry ingredients (except sugar substitute) until well combined, set aside.
Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the cookie batter.
Add egg and vanilla, continue beating on medium speed until egg is fully incorporated and mixture is once again smooth and fluffy.
With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
Wrap dough ball in plastic wrap, chill for 1 hour. This is an important step for any gluten free cookie dough, don’t skip it!
Make the Cookies
Line 2 cookie sheets with parchment paper.
In a separate, small bowl, mix together the dry pecan pie filling ingredients ( Pecans, brown sugar substitute and spices).
Note: Pecans should be fairly finely chopped. If you have large pieces, you can run them through a mini food processor to break them down a bit, before combining with the rest of the filling ingredients.
Add heavy cream and vanilla to the pecan mixture, stir until well combined.
Note: You can use a small ice cream scoop or cookie scoop if you like, I usually don’t bother.
Shape dough into pie shells: Gently use your thumb to press down in the center of each ball, making an indentation.
Roll thumb slightly to stretch the indentation out a little.
Fill the center of each cookie with about a teaspoon of pecan filling, then chill each baking pan for another 30 minutes before baking.
Bake cookies for 10-12 minutes, until lightly golden brown and cooked though. (Note: Don’t overcook! An overcooked cookie can be a dry cookie!)
Once completely cool - to room temperature - store as a single layer an airtight container until serving.
For a really soft cookie, increase te butter to ¾ cup.
More Keto Cookie Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some low carb cookie recipes to try!
Apple Pie Cookies
Biscotti
Candy Cane Cookies
Chewy Chocolate Peanut Butter Cookies
Chocolate Chip Cookies
Chocolate Protein Cookies
Cowboy Cookies
Gingerbread Cookies
Ladyfingers
Lemon Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Pecan Chocolate Chip Cookies
Pumpkin Spice Cookies
Raspberry Chocolate Thumbprint Cookies
Red Velvet Cookies
Rolled Sugar Cookies
Snickerdoodles
Soft Peanut Butter Cookies
Sugar Free Royal Icing
Triple Chocolate Cookies
Witch Finger Cookies
... but wait, there's more! We have a whole keto desserts section: Keto Dessert Recipes! Check it out!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Keto Pecan Pie Cookies [Low Carb & Gluten Free!]
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
Cookie Dough:
- 1 cup Vanilla Whey Protein Powder
- 1 cup Superfine Almond Flour
- ⅓ cup Coconut flour
- 2 teaspoon Xanthan gum
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Unsalted Butter softened
- ½ cup Brown Sugar Substitute packed, I use brown allulose
- ¾ cup Granulated Sugar Substitute. I use Allulose. Use ½ cup if using an erythritol blend.
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
Pecan Pie Filling
- 1 cup Chopped pecans
- ½ cup Brown Sugar Substitute
- 3 tablespoon Heavy whipping cream
- 1 teaspoon Vanilla
- Pinch each of ginger cinnamon, and cloves
Instructions
- In a medium bowl, whisk together all dry ingredients (except sugar substitute) until well combined, set aside.
- In a separate bowl - the bowl of a stand mixer fixed with a paddle attachment, or a large bowl, if using a hand mixer - cream butter and sugar until smooth and fluffy. Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
- Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.
- With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
- Wrap dough ball in plastic film, chill for 1 hour. This is an important step for any gluten free cookie dough, don’t skip it!
- Line 2 cookie sheets with parchment paper.
- In a small bowl, mix pecans, brown sugar substitute and spices. Add in heavy cream and vanilla, mix until well combined.
- Roll cookie dough into balls that are about 1.5" in diameter, and place them on cookie sheets – leave about 2" between the cookies.
- Gently use your thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little.
- Fill each indentation with about a teaspoon of pecan filling, then chill the pans for another 30 minutes before baking.
- Preheat oven to 350 F (180 C).
- Bake for 10-12 minutes, until lightly browned.
- Allow to cool on sheets for 5 minutes or so, before gently transferring to baking rack or counter to finish cooling.
- Once completely cool store in an airtight container until serving.
Notes
Nutrition
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