Keto Pecan Softies Recipe: The Best Low-Carb Cookie You’ll Ever Bake
Soft, buttery, low-carb cookies packed with roasted pecan flavor and made without sugar. Perfect for keto snacking or sharing.
Ingredients
- 1 cup pecan flour or finely ground pecans
- 1/2 cup almond flour super-fine
- 1/3 cup erythritol or monk fruit powdered
- 1/2 cup unsalted butter softened (or browned)
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of salt
Instructions
- 1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment.
- 2. Toast pecans (if whole) at 350°F for 5–7 minutes. Let cool and grind into flour.
- 3. In a bowl, mix almond flour, pecan flour, baking soda, and salt.
- 4. In another bowl, cream butter and sweetener until fluffy.
- 5. Add egg and vanilla. Mix until combined.
- 6. Slowly add dry mix to wet, stirring until a dough forms.
- 7. Refrigerate dough for 15–20 minutes.
- 8. Scoop dough into balls, flatten slightly, and place on tray.
- 9. Bake for 10–12 minutes until golden at edges.
- 10. Cool fully before serving or storing.
Notes
Optional: Add cinnamon, chopped pecans, or keto chocolate chips.
Store in airtight container at room temp (3–4 days), fridge (1 week), or freeze for up to 2 months.
Use powdered sweetener to avoid gritty texture.