Keto Pecan Softies with Sea Salt and Dark Chocolate: A Treat You Won’t Stop Making

If you’re on a keto diet but still crave something sweet, you’re in the right place. These Keto Pecan Softies with Sea Salt and Dark Chocolate are chewy, buttery, and packed with nutty goodness. The best part? They don’t taste like one of those “diet” desserts that leave you disappointed. These cookies have everything—crunchy pecans, rich dark chocolate, a hint of vanilla, and just enough sea salt to make the flavors pop.

No complicated steps. No weird ingredients. Just a simple recipe that will make your kitchen smell like a dream. So, grab a mixing bowl, and let’s get started.

Why You’ll Love These Keto Pecan Softies

• Low in carbs, high in flavor – No one wants a dry, lifeless keto dessert. These cookies are soft, chewy, and full of nutty richness.
• Only basic ingredients – Nothing fancy. You probably have most of these ingredients in your pantry already.
• Perfect balance – The pecans bring crunch, the dark chocolate gives a deep cocoa hit, and the sea salt ties it all together.
• Keto-friendly – Sweetened naturally with erythritol or monk fruit, keeping them sugar-free without sacrificing taste.
• Make-ahead friendly – These store well, so you can always have a batch ready for when the cravings hit.

Ingredients You’ll Need

Dry Ingredients

• 1 ½ cups almond flour (gives the cookies a soft, slightly chewy texture)
• ½ teaspoon baking soda (a little lift for that perfect soft cookie)
• ¼ teaspoon salt

Wet Ingredients

• ½ cup butter, melted and slightly cooled (adds richness)
• ½ cup brown sugar substitute (like Swerve or Lakanto Golden for a deep caramel flavor)
• 1 large egg (for structure)
• 1 teaspoon vanilla extract (rounds out the flavor)

Add-Ins

• ¾ cup chopped pecans (toasty, crunchy goodness)
• ½ cup sugar-free dark chocolate chunks (or chips, if you prefer)
• ½ teaspoon flaky sea salt (for that perfect finishing touch)

Step-by-Step Instructions

Step 1: Prep the Oven and Ingredients

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the cookies from sticking and helps them bake evenly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, baking soda, and salt. Set it aside while you work on the wet ingredients.

Step 3: Cream the Butter and Sweetener

In a larger mixing bowl, stir the melted butter and brown sugar substitute together. It should get slightly creamy but won’t be as fluffy as regular sugar would make it.

Step 4: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Mix until smooth. If the butter was too hot, the egg might scramble, so make sure the butter is warm, not steaming.

Step 5: Combine the Wet and Dry Ingredients

Slowly add the dry mixture to the wet ingredients, stirring until just combined. The dough might seem a little sticky, but that’s okay.

Step 6: Fold in the Pecans and Chocolate

Now for the best part—stir in the chopped pecans and dark chocolate chunks. Save a few for pressing on top before baking.

Step 7: Shape and Bake

Use a cookie scoop or tablespoon to drop dough balls onto the baking sheet, spacing them about 2 inches apart. If you like, flatten them slightly with your fingers or the back of a spoon.

Bake for 10-12 minutes until the edges are golden brown. They might look a little soft in the center, but they’ll firm up as they cool.

Step 8: Sprinkle with Sea Salt and Cool

As soon as the cookies come out of the oven, sprinkle a pinch of flaky sea salt on top. This brings out the flavors and makes them taste even better.

Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack. If you can wait, let them cool completely for the best texture.

Tips for the Best Keto Pecan Softies

• Use room temperature ingredients – This helps everything mix together smoothly.
• Don’t overbake – They will look soft in the middle when you take them out. That’s what you want! They’ll continue cooking as they cool.
• Toast the pecans – If you have an extra few minutes, lightly toast the pecans in a dry skillet for a deeper, nuttier flavor.
• Use good chocolate – Not all sugar-free chocolate tastes great. Brands like Lily’s or ChocZero work well.
• Store them right – Keep them in an airtight container at room temperature for up to 5 days, or freeze them for later.

Serving Ideas

These cookies are already perfect on their own, but here are a few ways to take them up a notch:

• With coffee – That slight bitterness of coffee and the richness of the cookies are a match made in heaven.
• With whipped cream – A dollop of homemade keto whipped cream takes them from a snack to a dessert.
• Crumble them over yogurt – They add a nice crunch and a hit of chocolate.
• Make an ice cream sandwich – Use keto ice cream and sandwich it between two cookies for a next-level treat.

Why These Are Better Than Store-Bought Keto Cookies

Store-bought keto cookies can be hit or miss. Some taste okay but are filled with questionable ingredients, while others are just plain awful—chalky, dry, or weirdly sweet.

These homemade pecan softies? You know exactly what’s in them. No preservatives, no artificial flavors, and no strange aftertaste from weird sweeteners. They taste like real cookies—because they are.

Troubleshooting: Common Keto Baking Problems

Keto baking can be tricky, so here’s how to fix the most common issues:

• Cookies are too dry → You may have added too much almond flour. Next time, spoon it into the measuring cup instead of scooping.
• Cookies spread too much → If your butter was too warm, the dough can get too soft. Try chilling the dough for 10 minutes before baking.
• They taste “off” → Some sugar substitutes leave an aftertaste. If you’re sensitive to it, try a blend of erythritol and monk fruit.

Conclusion

These Keto Pecan Softies with Sea Salt and Dark Chocolate are proof that keto treats don’t have to be boring. They’re buttery, chewy, and loaded with pecans and chocolate—everything you want in a cookie.

Make a batch, share them with friends (if you can), and enjoy a guilt-free treat that actually tastes good. Once you try these, you’ll be making them again and again.

So, what are you waiting for? Get baking!

Print