Print

Easy Keto Pecan Chocolate Butter Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and buttery keto cookies made with toasted pecans, sugar-free chocolate chips, almond flour, and coconut flour. Low in carbs, full of flavor, and perfect for a sweet treat without the sugar crash

Ingredients

Scale

  • 1 cup unsalted butter, softened

  • 1 cup granulated erythritol or monk fruit + erythritol blend

  • 2 large eggs, room temperature

  • 2 tsp vanilla extract

  • 2 ½ cups almond flour (superfine)

  • ¼ cup coconut flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup pecans, chopped and toasted

  • ¾ cup sugar-free chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5–7 minutes until fragrant. Cool.

  2. In a large bowl, cream butter and sweetener with a mixer until pale and fluffy (2–3 minutes).

  3. Add eggs one at a time, mixing well, then add vanilla extract.

  4. In another bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt.

  5. Slowly mix dry ingredients into the butter mixture until combined. Stir in toasted pecans and chocolate chips.

  6. Chill dough for 30 minutes.

  7. Scoop dough into balls (about 1 ½ tablespoons each) onto a lined baking sheet. Press down slightly.

  8. Bake 10–12 minutes until edges are golden but centers are soft.

  9. Cool 5 minutes on tray, then move to a wire rack.

Notes

  • Don’t skip chilling the dough — it helps prevent spreading.

  • Add ½ tsp espresso powder for stronger chocolate flavor.

  • Store in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-pecan-chocolate-butter-cookies/