Keto Pecan Pie Cookies

These Keto Pecan Pie Cookies are a low-carb twist on a holiday favorite. With a buttery almond flour shortbread base and gooey caramel pecan filling, these cookies offer the warm, nutty flavors of pecan pie in a perfectly portioned, sugar-free treat. Ideal for keto, gluten-free, and low-sugar lifestyles, they’re indulgent without the guilt.

Why You’ll Love This Recipe

• All the flavor of pecan pie in handheld cookie form

• Keto and low-carb friendly with no added sugar

• Uses almond flour for a gluten-free shortbread base

• Perfect for holidays, gifts, or year-round treats

• Made with Swerve and allulose for the ideal sweetness without spiking blood sugar

• Simple ingredients and clear steps make it easy for any home baker

• Freezer-friendly for make-ahead convenience

• Customizable with your favorite low-carb sweeteners

• Toasted pecans add a crunchy, nutty contrast to the soft cookie

• Only 2–3 net carbs per cookie (based on sweetener exclusions)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• ½ cup (113.5g) butter, softened

• ½ cup (62.5g) Swerve Confectioners

• 1 large egg yolk

• ½ teaspoon vanilla extract

• 2 cups (224g) almond flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

For the Filling:

• 3 tablespoons butter

• 3 tablespoons Swerve Brown

• 3 tablespoons allulose

• 3 tablespoons whipping cream

• 1 cup (99g) chopped, toasted pecans

• ¼ teaspoon salt

Directions

1. Preheat Oven:
   Preheat the oven to 325ºF (165ºC). Line a baking sheet with parchment paper or a silicone baking mat.

2. Make Cookie Dough:
   In a large bowl, beat the softened butter until creamy. Add Swerve Confectioners and mix until smooth.
   Add the egg yolk and vanilla extract, and beat again.

3. Add Dry Ingredients:
   Mix in the almond flour, baking powder, and salt until a cohesive dough forms.

4. Shape Cookies:
   Divide dough into 12 equal portions and roll into balls. Flatten each ball on the baking sheet to about ½ inch thick.
   Use a rounded spoon or your thumb to make an indent in the center of each cookie.

5. Bake Cookies:
   Bake for 15–20 minutes or until the edges begin to turn golden. While the cookies are hot, use a spoon to gently reshape the indents.
   Let the cookies cool completely on the baking sheet.

6. Prepare Pecan Filling:
   In a small saucepan over medium heat, melt butter. Stir in Swerve Brown and allulose until dissolved and bubbly.
   Remove from heat and stir in the whipping cream (it will bubble). Mix in the chopped pecans and return to the heat for 1–2 minutes until thickened slightly.
   Stir in salt.

7. Assemble Cookies:
   Spoon the warm pecan filling into each cookie indent. Let cool completely to allow the filling to set.

Servings and Timing

• Servings: 12 cookies

• Prep Time: 20 minutes

• Cooking Time: 25 minutes

• Total Time: 45 minutes

• Calories per cookie: 284 kcal (estimate may vary depending on brands used)

Variations

• Chocolate Twist: Add sugar-free chocolate chips to the filling or drizzle melted chocolate over the cooled cookies.

• Nut-Free Version: Swap pecans with toasted pumpkin seeds or sunflower seeds for a nut-free variation.

• Dairy-Free: Use dairy-free butter and coconut cream in place of butter and heavy cream.

• Spiced: Add a pinch of cinnamon or nutmeg to the filling for extra warmth.

• Crunchy Base: Mix in 1 tablespoon of finely chopped pecans into the dough for added texture.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well in the fridge for up to 1 week.

• Freezer: Freeze in a single layer and then store in a freezer bag for up to 2 months. Thaw at room temperature before serving.

• Reheating: Warm briefly in the microwave (5–10 seconds) if you prefer a gooey filling.

FAQs

Are these cookies really keto-friendly?

Yes. These cookies use almond flour and keto-approved sweeteners like Swerve and allulose, making them very low in net carbs.

Can I substitute another sweetener?

Yes. You can use other keto sweeteners like monk fruit or erythritol blends. Adjust to taste and be aware of different sweetness levels.

Why do I need both Swerve and allulose?

Allulose helps create a smoother, less gritty caramel texture. The combo gives the best flavor and consistency for the pecan filling.

Can I use coconut flour instead of almond flour?

No, coconut flour absorbs more liquid and would require a completely different ratio. Stick with almond flour for best results.

Can I make these ahead of time?

Absolutely. These cookies store and freeze well, making them perfect for holiday prep or weekly meal planning.

Why do I reshape the indents after baking?

The cookies puff slightly during baking. Reshaping the wells ensures they’ll hold plenty of filling once cooled.

Can I toast pecans in advance?

Yes. You can toast chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant.

Are these cookies gluten-free?

Yes. Almond flour is naturally gluten-free, and all other ingredients are also free of gluten.

Do I need to refrigerate the cookie dough?

No chilling is required for this dough, which speeds up prep time significantly.

How do I keep the glaze/filling from being grainy?

Stir the sweeteners well into the butter and ensure they dissolve fully before adding cream. Allulose helps reduce graininess.

Conclusion

These Keto Pecan Pie Cookies bring the flavors of classic pecan pie into a low-carb, easy-to-make cookie that’s perfect for holidays or everyday treats. Rich, buttery, and satisfying, they prove that keto baking can be both simple and indulgent. Whether you’re on a ketogenic diet or just reducing sugar, these cookies are sure to impress.

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