Keto Pecan Pie Cookies

Here are Keto Pecan Pie Cookies—all the rich, gooey flavor of classic pecan pie in a handheld cookie 🍪🥧

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Keto Pecan Pie Cookies

Ingredients (Makes 12–14 cookies)

Cookie Base

• 1½ cups almond flour
• ⅓ cup powdered keto sweetener (erythritol/monk fruit blend)
• ¼ tsp salt
• ¼ tsp cinnamon (optional)
• 4 tbsp unsalted butter, melted
• 1 large egg

Pecan Pie Topping

• 1 cup chopped pecans
• ⅓ cup brown-style keto sweetener
• 3 tbsp butter
• 2 tbsp heavy cream
• ½ tsp vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven:
   Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make cookie base:
   Mix almond flour, sweetener, salt, and cinnamon.
   Stir in melted butter and egg until dough forms.
3. Shape cookies:
   Scoop dough, roll into balls, and flatten slightly on baking sheet.
   Press a small well in the center.
4. Prepare pecan topping:
   In a saucepan over medium heat, melt butter.
   Stir in brown sweetener, cream, vanilla, and salt.
   Simmer 2–3 minutes until thickened.
   Fold in chopped pecans.
5. Fill cookies:
   Spoon pecan mixture into the center of each cookie.
6. Bake:
   Bake 12–15 minutes until edges are set and centers are bubbly.
7. Cool:
   Let cookies cool completely to set.

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Tips for Best Results

• Let cookies cool fully—they firm up as they cool
• Use finely chopped pecans for easier eating
• Don’t overfill or topping may spill

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Optional Variations

• Chocolate Drizzle: drizzle with melted keto chocolate
• Mini Pecan Pie Bites: bake in mini muffin tin
• Maple Flavor: add maple extract to topping

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Approx. Macros (per cookie, 1 of 14)

Net Carbs: ~2g

Calories: ~170

Fat: 15g

Protein: 4g