Print

Keto Pecan Softies with Sea Salt and Dark Chocolate

Print Recipe

Soft, chewy, and packed with flavor, these Keto Pecan Softies are the perfect low-carb treat. Made with almond flour, butter, crunchy pecans, sugar-free dark chocolate, and a sprinkle of sea salt, these cookies are sweet, slightly salty, and completely satisfying. A quick and easy recipe for anyone on a keto diet who loves a good homemade cookie!

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup butter, melted and slightly cooled
  • ½ cup brown sugar substitute (Swerve or Lakanto Golden)
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-Ins

  • ¾ cup chopped pecans
  • ½ cup sugar-free dark chocolate chunks or chips
  • ½ teaspoon flaky sea salt (for topping)

Instructions

  1. Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix Dry Ingredients – In a medium bowl, whisk together almond flour, baking soda, and salt.
  3. Cream Butter and Sweetener – In a large bowl, stir melted butter and brown sugar substitute until well combined.
  4. Add Egg and Vanilla – Mix in the egg and vanilla extract until smooth.
  5. Combine Wet and Dry Ingredients – Slowly stir the dry mixture into the wet mixture until just combined.
  6. Fold in Pecans and Chocolate – Stir in chopped pecans and sugar-free dark chocolate chunks.
  7. Scoop and Shape – Drop tablespoon-sized balls onto the baking sheet, spacing them about 2 inches apart. Flatten slightly.
  8. Bake – Bake for 10-12 minutes, until the edges are golden brown but the center looks slightly soft.
  9. Top with Sea Salt – As soon as they come out of the oven, sprinkle a little flaky sea salt on top.
  10. Cool and Enjoy – Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.

Notes

  • For crunchier cookies, bake for an extra 1-2 minutes.
  • For extra flavor, toast the pecans in a dry pan for 2-3 minutes before adding them.
  • Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Butter Substitute: Swap butter for coconut oil if needed, but expect a slightly different texture.
  • Sweetener Options: Erythritol or a monk fruit blend works best for a sugar-like taste.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-pecan-softies-with-sea-salt-and-dark-chocolate/