There’s something strangely comforting about biting into a crumbly, buttery cookie that doesn’t send your blood sugar through the roof. These Keto Pecan Sandies Cookies are a quiet kind of win. No fuss, no wild ingredients—just that old-school pecan cookie taste, minus the carbs.

If you’ve ever had the regular version—loaded with sugar, flour, and everything else we try to dodge on keto—you know how hard it is to stop at one. These low-carb ones? Still hard to stop at one. That hasn’t changed. What has changed is how they make you feel after.

These cookies are melt-in-your-mouth soft with little crunchy edges, packed with toasted pecans and a buttery flavor that sneaks up and makes you close your eyes for a second. Yeah, that kind of cookie.

Let’s get into it.

What Are Pecan Sandies?

Pecan Sandies are classic shortbread-style cookies with chopped pecans, usually made with white flour, sugar, and a whole lot of butter. They’re called “sandies” because of their crumbly texture—not because there’s anything sandy about them. Nobody’s eating beach grit here.

They’re that cookie your grandma might’ve had in the kitchen tin she didn’t want anyone to touch. Not flashy. No chocolate chips, no frosting, no drama. Just pecans, butter, and crunch.

And now they’re keto.

Why This Recipe Works (and Doesn’t Taste Like Sad Diet Food)

You ever try a low-carb cookie that tastes like cardboard mixed with regret? Yeah. Us too. This one’s different. It took a few rounds to nail it, but here’s why this one hits the spot:

Almond flour keeps the carbs low and still gives it that “real cookie” texture.
Toasted pecans bring out the flavor big time—don’t skip the toasting.
Butter (the good kind, salted or unsalted) gives the cookie its richness.
Granulated erythritol or monk fruit sweetener sweetens it without spiking your blood sugar.
Vanilla extract and a pinch of salt pull it all together, balancing sweet and nutty.

They’re not too sweet, and the crumb is exactly what you want—tender, a little crisp on the edges, but still soft when you bite into it. Best part? No weird aftertaste. Just real, cozy, snackable cookies.

Ingredients (Nothing Fancy, Promise)

This makes about 20 cookies, depending on how generous you are with the cookie scoop.

2 cups almond flour (blanched, fine ground)
½ cup butter (softened at room temp)
⅓ cup granulated erythritol or monk fruit sweetener
1 teaspoon vanilla extract
½ teaspoon salt
¾ cup chopped pecans (toasted for best flavor)

Optional:

A pinch of cinnamon if you want some warm spice
A few whole pecans for pressing into the tops (makes them look kinda fancy)

Kitchen Tools You’ll Need

Mixing bowl
Hand mixer or a strong spoon and wrist game
Baking sheet
Parchment paper (don’t skip this unless you like stuck cookies)
Cooling rack (helps the bottoms stay crispy)

Step-by-Step – How to Make Keto Pecan Sandies

You don’t need to be a pro baker. If you can stir and scoop, you’re good.

Step 1: Toast the Pecans

Throw your chopped pecans in a dry skillet over medium heat. Stir them around for a few minutes until they smell nutty and rich. Don’t walk away—they burn fast. Once they’re golden and fragrant, pull them off and let them cool.

This one step brings the cookies to life. Cold pecans are fine, but toasted ones? Way better.

Step 2: Cream the Butter and Sweetener

In a bowl, beat your softened butter with the sweetener until it looks fluffy and pale. About 2–3 minutes with a hand mixer. You can do this by hand if you’re old-school or just don’t want to clean beaters. Either way, just mix it real well.

This step is important because it gives the cookies their texture. Don’t skip the mixing time.

Step 3: Add Vanilla and Salt

Pour in the vanilla, toss in the salt, and keep mixing for another 30 seconds. Smells pretty great already, right?

Step 4: Stir in the Almond Flour

Add the almond flour, a little at a time, and mix until you’ve got a soft dough. If it feels too dry, let it sit for 5 minutes—almond flour soaks up moisture slowly. The dough should hold together but not be sticky.

Step 5: Fold in the Pecans

Now toss in the cooled, toasted pecans and give it all a good stir. You want them spread through the dough evenly.

Step 6: Chill the Dough

Scoop the dough onto parchment, flatten it slightly, and chill it for about 20–30 minutes in the fridge. This helps keep the cookies from spreading like pancakes when they bake.

You don’t have to chill it, but if you want pretty cookies, do it.

Step 7: Preheat and Shape

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment.

Take the chilled dough and roll it into little 1.5-inch balls. Flatten them slightly with your fingers or the bottom of a glass. If you want to be extra, press a pecan half on top.

Step 8: Bake

Pop them in the oven for about 15–18 minutes. Look for slightly golden edges. Don’t wait for the tops to brown—they won’t. They’ll feel soft right out of the oven, but they firm up as they cool.

Let them sit on the tray for 10 minutes before moving to a cooling rack.

Now comes the hard part—waiting. They taste better once they’ve cooled down. The texture is just right once the butter settles and the nutty flavor kicks in.

How to Store Them

These cookies keep well, which makes them perfect for meal prep or just snack attacks during the week.

Room Temp: Store in an airtight container up to 5 days.
Fridge: Keep them chilled for up to 10 days.
Freezer: Freeze in a zip-top bag for 2–3 months. Just pull a few out and let them sit at room temp for 10–15 minutes.

They taste amazing straight from the fridge, by the way. Kinda like shortbread meets fudge.

Variations (If You’re Feeling Wild)

Once you’ve made the base recipe, you can play around with it a little. Here are a few fun ideas:

Chocolate-Dipped: Melt some sugar-free chocolate and dip half the cookie in it. Let it set in the fridge. Fancy but easy.
Maple Twist: Add ¼ teaspoon of maple extract for a more fall-ish flavor. Goes great with coffee.
Spiced Up: Mix in a pinch of nutmeg or allspice with the cinnamon for a warm, holiday vibe.
Crunchier: Bake a few minutes longer if you want a crisp snap. Watch closely so they don’t go too far.

Keto-Friendly Baking Tips (aka Things I Learned the Hard Way)

Almond flour is not the same as coconut flour. Don’t swap them one-for-one unless you enjoy dry, crumbly disappointment. Coconut flour needs a lot more moisture.
Let them cool fully. I know it’s hard, but don’t eat these straight off the tray. They firm up as they cool, and you want that sandy bite.
Don’t skimp on the butter. This is what gives the cookies their soft shortbread texture. No margarine swaps—it’s not worth it.
Sweetener matters. Granulated erythritol or monk fruit blends work best. Powdered sweetener will make the dough softer, which might mess with the texture.

A Little Story – These Cookies Saved Me From Giving Up Keto

Alright, maybe not literally saved me, but here’s the thing: I was on week four of keto, missing carbs like an old friend. Tired, grumpy, and staring down yet another grilled chicken salad.

And then I saw a recipe for Pecan Sandies on Pinterest. I missed cookies so much I almost cried (don’t judge). So I decided to make a keto version myself.

Did it work first try? Nope. The first batch turned into weird almond-flavored rocks. The second batch burned. The third time? Magic. My husband ate three before I told him they were keto.

Now we keep a stash in the fridge all the time. One with coffee in the morning, one after dinner. It makes sticking to keto way easier when you’ve got something that tastes like a real cookie.

Conclusion

These Keto Pecan Sandies are one of those treats that make people raise an eyebrow and say, “Wait—these are low carb?” They don’t taste like a compromise, and that’s what makes them stick around.

Make them once, and you’ll probably end up making them again next week. Keep it simple, don’t skip the toasting, and you’re golden. Literally. These babies come out golden brown and smell like a cookie shop.

They’re cozy, crunchy, soft, rich, and keto. What else do you really need?

Keto Pecan Sandies Cookies Recipe

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Buttery, low-carb Keto Pecan Sandies that taste like the real thing. Easy to make, with toasted pecans and almond flour. No sugar, just soft, crumbly cookies you’ll want again and again.

Author: Jane Summerfield
Prep Time: 15 minutes (plus 20–30 minutes chilling time)
Cook Time: 15–18 minutes
Total Time: 35–45 minutes
Yield: 18–20 cookies 1x
Category: Dessert, Snack
Method: Baking
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

2 cups almond flour (blanched, fine ground)
½ cup butter, softened
⅓ cup granulated erythritol or monk fruit sweetener
1 teaspoon vanilla extract
½ teaspoon salt
¾ cup chopped pecans (toasted)

Optional:

Pinch of cinnamon
Whole pecans for pressing on top

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Instructions

Toast the chopped pecans in a dry skillet over medium heat until golden and fragrant. Let cool.
In a mixing bowl, beat softened butter and sweetener until light and fluffy (about 2–3 minutes).
Add vanilla and salt. Mix again.
Slowly add almond flour and mix until a soft dough forms.
Fold in the cooled pecans.
Chill dough in the fridge for 20–30 minutes.
Preheat oven to 325°F (160°C). Line baking sheet with parchment paper.
Scoop dough into small balls, flatten slightly, and place on sheet.
Bake for 15–18 minutes or until edges are lightly golden.
Let cookies cool on the tray for 10 minutes before moving to a rack.

Notes

Cookies will feel soft at first—let them cool completely to firm up.
You can freeze the dough or baked cookies for later.
Don’t use coconut flour as a swap; it won’t work the same way.
For a little twist, try adding maple extract or dipping in sugar-free chocolate.

Nutrition

Serving Size: 1 cookie
Calories: 120 Sugar: 0g Sodium: 55mg Fat: 11g Saturated Fat: 3g Unsaturated Fat: 7g Trans Fat: 0g Carbohydrates: 3g Fiber: 1.5g Protein: 2g Cholesterol: 10mg

Keto Pecan Sandies Cookies – Buttery, Nutty and Low-Carb