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Keto Pecan Cookies

These cookies are great any time of the year but they sure make a keto dainty tray look great! I always dip mine in chocolate and give them a sprinkle of toasted pecans.

Keto Pecan Cookies

Keto Pecan Cookies

Yield: 24 Cookies
Prep Time: 10 minutes
Additional Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour 22 minutes

Quick to make, these cookies are sure to be a hit in your house! Leave them plain or dip them in chocolate.

Ingredients

  • 170g fine almond flour (we use Kirkland brand)
  • 75g coconut flour
  • 75g pecans, crushed
  • 2 large eggs, room temp
  • 90g butter, melted
  • 150g allulose
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • 75g sugar free chocolate chips
  • 1 TBSP butter

Instructions

  1. In a medium bowl, whisk the almond flour, coconut flour, baking powder and xanthan gum together making sure it's completely mixed with no lumps.
  2. In a large bowl, mix your melted butter and vanilla together.
  3. Using a mixer (by hand works too!), add in half of the dry flour mix and blend together.
  4. Add in both eggs and blend again until smooth.
  5. Blend in the remaining flour until completely mixed.
  6. Fold in the crushed pecans and mix well.
  7. Turn the dough out onto a large sheet of parchment paper and form into a uniform log shape.
  8. Roll the dough up in the parchment paper and twist the ends shut to keep it together.
  9. Chill in the freezer for 1 hour or in the fridge for 4 hours. Overnight in the fridge is fine too!
  10. Once the dough is very firm, preheat your oven to 350F.
  11. You want to slice into 1/8" to 1/4" discs and place onto a parchment lined baking sheet.
  12. Bake for 12 minutes or until edges just start to brown.
  13. Remove from oven and cool completely before dipping in chocolate.
  14. In a small glass bowl, melt chocolate chips and the 1 TBSP of butter and blend together well.
  15. Dip each cookie into the chocolate half way (or as much or as little as you want) and drag the bottom of the cookie across the edge of the bowl to remove the excess chocolate.
  16. Place back on your parchment tray and repeat with each cookie.
  17. Leave the tray out until the chocolate hardens or place in the fridge to speed up the process.
  18. Store in an airtight container on the counter or in the fridge for up to 1 week.
  19. These can be frozen - I usually freeze them prior to adding the chocolate so that the chocolate doesn't bloom which happens in the freezer sometimes.

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