Here’s a Keto Cream Cheese Pecan Cookies recipe—soft, buttery, nutty, and low-carb. They’re perfect for a keto-friendly treat without any refined sugar or flour.
🥜 Keto Cream Cheese Pecan Cookies
Ingredients (12–14 cookies)
- 4 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup erythritol or preferred keto sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1 cup almond flour
- ¼ cup finely chopped pecans (plus extra for topping)
- ¼ tsp baking powder
- Pinch of salt
Optional: ½ tsp cinnamon for flavor
Instructions
- Preheat Oven
- Preheat to 350°F (175°C)
- Line a baking sheet with parchment paper.
- Mix Wet Ingredients
- In a bowl, beat cream cheese, butter, and sweetener until creamy.
- Add egg and vanilla, mix until smooth.
- Add Dry Ingredients
- Stir in almond flour, baking powder, salt, and cinnamon (if using).
- Fold in chopped pecans.
- Shape Cookies
- Scoop 1–2 tbsp of dough and roll into balls.
- Place on baking sheet, flatten slightly with a fork or hand.
- Top with extra pecan pieces if desired.
- Bake
- Bake 12–15 minutes, until edges are lightly golden.
- Let cool 5 minutes on the baking sheet, then transfer to a wire rack.
- Serve
- Enjoy warm or store in an airtight container for up to 5 days.
Tips & Variations
- Chewy cookies: Don’t overbake; remove when centers are slightly soft.
- Nut-free: Replace pecans with unsweetened coconut flakes.
- Chocolate version: Fold in 2–3 tbsp sugar-free chocolate chips.
- Spiced version: Add ¼ tsp nutmeg or pumpkin spice for extra flavor.
- Freeze dough: Cookie dough freezes well; scoop frozen balls and bake when needed.
I can also make a “thin and crispy keto version” that spreads out more like a traditional pecan cookie, perfect for dunking in coffee or tea.
Do you want me to do that?
