Keto Vanilla Pecan Butter Cookies (Printable Version)
Buttery, crisp vanilla cookies loaded with toasted pecans. A satisfying low-carb treat ready in 30 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups blanched almond flour
02 - 1/3 cup coconut flour
03 - 1/2 cup powdered erythritol or preferred keto sweetener
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 3/4 cup chopped toasted pecans
# How To Make:
01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, and fine sea salt until evenly distributed.
03 - In a large bowl, beat the softened butter until creamy using an electric mixer. Add the egg and pure vanilla extract, mixing until well combined and smooth.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a cohesive dough forms.
05 - Gently fold the chopped toasted pecans into the dough until evenly distributed throughout.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet spaced 2 inches apart.
07 - Gently flatten each dough ball with the palm of your hand or the bottom of a glass to about 1/3 inch thickness.
08 - Bake for 12 to 15 minutes until the edges are golden and the centers are just set.
09 - Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The crunch factor is unreal for a low carb cookie, and nobody will guess these are keto unless you tell them.
- They come together in one bowl with zero fuss, which means you can satisfy a cookie craving from scratch in under thirty minutes.
02 -
- These cookies are extremely fragile straight out of the oven, so resist the urge to move them too soon or they will crumble.
- I once forgot to toast the pecans and the cookies tasted flat by comparison, so that extra five minute step is nonnegotiable.
03 -
- Sprinkle a tiny pinch of flaky sea salt on each cookie right before baking and watch the flavor deepen into something extraordinary.
- Measure the coconut flour carefully because even a small extra amount turns tender cookies into hockey pucks.