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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.

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

Instructions

  1. Toast the chopped pecans in a dry skillet over medium heat until golden and fragrant. Let cool.

  2. In a mixing bowl, beat softened butter and sweetener until light and fluffy (about 2–3 minutes).

  3. Add vanilla and salt. Mix again.

  4. Slowly add almond flour and mix until a soft dough forms.

  5. Fold in the cooled pecans.

  6. Chill dough in the fridge for 20–30 minutes.

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

  8. Scoop dough into small balls, flatten slightly, and place on sheet.

  9. Bake for 15–18 minutes or until edges are lightly golden.

  10. 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

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