Keto Pecan Cookies
- Pecans – Must be fresh! Always store open packs of nuts in the fridge or in the freezer so they don’t go rancid.
- Butter – Salted. If your butter is unsalted, add a pinch of salt to the cookie dough. This really lifts the flavor.
- Egg – I used a large, room temperature egg.
- Sweetener – I made the cookies with allulose. All other sweeteners must be powdered. Reduce the amount to 4 tablespoons of sweetener when choosing erythritol or 1:1 sugar substitutes.
- Vanilla Extract – Check that it is sugar free.
Instructions
It is simple to make keto pecan cookies. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
STEP 1
Melt the butter in a small pan on the stovetop over medium heat. Stir regularly and take off the heat as soon as it has browned.
We’re doing this at the beginning of the recipe so the butter has time to cool to lukewarm.
STEP 2
Pulse the pecans in a food processor until crumbly. You want a mix of flour and larger pieces.
If you don’t have a food processor, chop the nuts with a sharp knife. Or, put them in a ziplock bag and crush with a mallet or rolling pin.
STEP 3
In a large mixing bowl, whisk the egg with the sweetener and vanilla until smooth. Then, add the cooled brown butter.
STEP 4
Stir in the pecans. A sticky dough will form.
See my top tip below if your cookie dough is not sticky!
STEP 5
Roll the dough into balls with your hands and put them on a baking sheet lined with parchment paper.
Press into round cookies with a fork, creating a criss-cross pattern.
Option to press a pecan on top of each cookie.