Keto Vanilla Pecan Butter Cookies (Printable Version)
Buttery, vanilla-infused cookies studded with crunchy pecans for a satisfying low-carb dessert.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups superfine almond flour
02 - 1/3 cup powdered erythritol or keto sweetener
03 - 1/4 tsp fine sea salt
04 - 1/2 tsp baking powder
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1 large egg
07 - 2 tsp pure vanilla extract
→ Add-ins
08 - 3/4 cup chopped pecans
# How To Make:
01 - Preheat your oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, erythritol, salt, and baking powder until well blended.
03 - Beat the softened butter in a large bowl until creamy. Add the egg and vanilla extract, mixing until fully incorporated.
04 - Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
05 - Fold in the chopped pecans until evenly distributed throughout the dough.
06 - Scoop tablespoonfuls of dough and roll into balls. Place on the prepared baking sheet about 2 inches apart. Gently flatten each ball with your palm or a fork.
07 - Bake for 13-15 minutes, or until edges are golden brown.
08 - Allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies fool everyone who tries them and nobody believes they are keto friendly
- The texture is incredibly buttery and tender with just the right amount of crunch from pecans
02 -
- The dough will seem soft and slightly sticky but this is normal and exactly what creates the tender texture
- Cooling time is not optional because these cookies crumble easily when they are warm and need time to set
03 -
- Weighing your almond flour is more accurate than using cup measurements for consistent results every time
- Letting the cookies cool completely on the baking sheet is the secret to preventing breakage