Here’s a rich, buttery Keto Cream Cheese Pecan Cookies recipe — soft in the center, lightly crisp on the edges, and perfect for low-carb treats 🍪✨
🍪 Keto Cream Cheese Pecan Cookies
Ingredients (Makes ~18 cookies)
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4 oz (½ cup) cream cheese, softened
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½ cup unsalted butter, softened
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¾ cup powdered erythritol or monk fruit sweetener
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1 large egg
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1 tsp vanilla extract
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1½ cups almond flour
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¼ cup coconut flour
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½ tsp baking powder
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¼ tsp salt
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¾ cup chopped pecans
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream base: Beat cream cheese and butter until smooth and fluffy.
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Sweeten: Add powdered sweetener and beat until fully combined.
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Add wet ingredients: Mix in egg and vanilla extract.
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Dry ingredients: In a separate bowl, whisk almond flour, coconut flour, baking powder, and salt.
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Combine: Gradually mix dry ingredients into wet ingredients until a soft dough forms.
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Fold in pecans.
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Shape cookies: Scoop tablespoon-sized portions, roll into balls, and gently flatten.
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Bake: Bake for 12–15 minutes, until edges are lightly golden.
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Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a rack.
Tips for Best Results
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Use powdered sweetener for smooth texture (granular can be gritty)
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Chill dough 20 minutes if too soft
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For extra flavor, toast pecans lightly before mixing
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Add sugar-free chocolate chips for variation
Storage
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Store in an airtight container 5 days at room temp
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Refrigerate up to 10 days
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Freeze up to 2 months
Approx Keto Macros (per cookie)
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Calories: ~120
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Fat: ~10g
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Protein: ~3g
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Net Carbs: ~2g
