Keto Pecan Pie Cookies [Low Carb & Gluten Free!]

5 from 1 vote

Keto Pecan Pie Cookies [Low Carb & Gluten Free!]

These keto pecan pie cookies are super addictive, festive, and LEGIT. Fantastic fall flavour, in a cookie that does NOT feel like diet food!

Prep Time20

Cook Time10

Chill Time1 30

Total Time2

Course: Dessert, Snack

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Servings: Large Cookies

Calories: 179kcal

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

For a really soft cookie, increase the butter to ¾ cup.

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 grams of net carbs per large cookie!

Nutrition