Here’s a soft, buttery Keto Cream Cheese Pecan Cookies recipe 🧈🌰
Low-carb, gluten-free, and perfect with tea or coffee.
🍪 Keto Cream Cheese Pecan Cookies
Ingredients
- 8 oz cream cheese, softened
- ½ cup butter, softened
- ¾ cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1½ cups almond flour
- ½ tsp baking powder
- Pinch of salt
- ¾ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat cream cheese and butter until smooth and fluffy.
- Mix in sweetener and vanilla until well combined.
- Add almond flour, baking powder, and salt; mix just until incorporated.
- Fold in chopped pecans.
- Scoop 1½ tbsp dough, roll into balls, and place on baking sheet.
- Gently flatten with your fingers or a fork.
- Bake 12–15 minutes until edges are lightly golden.
- Cool completely—cookies firm up as they cool.
Optional Toppings
- Powdered keto sweetener dusting
- Sugar-free chocolate drizzle
- Press a pecan half on top before baking
Texture
- Soft centers
- Lightly crisp edges
- Cheesecake-like richness 😍
Approx. Macros (per cookie, makes ~18)
- Calories: ~120
- Fat: ~11 g
- Protein: ~3 g
- Net Carbs: ~2 g
