I love making these Keto Pecan Shortbread Cookies because they are buttery, nutty, and perfectly crumbly—all without any grains or sugar. They satisfy my sweet tooth while staying low-carb, making them an ideal treat for anyone following a keto lifestyle.
Ingredients
1 1/2 cups almond flour
1/2 cup finely chopped pecans
1/4 cup powdered erythritol (or your preferred keto sweetener)
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 tsp vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a bowl, mix together the almond flour, chopped pecans, powdered erythritol, and salt.
Add the softened butter and vanilla extract to the dry ingredients. Stir until the dough comes together.
Roll the dough into small balls, about 1 inch in diameter, and place them on the baking sheet. Flatten each ball gently with your fingers or a fork.
Bake the cookies for 14 to 16 minutes, until the edges turn golden brown.
Let the cookies cool completely on a wire rack before storing or serving.
Servings and timing
This recipe yields about 20 cookies. The prep time is roughly 15 minutes, and the bake time is around 15 minutes, so you can enjoy fresh cookies in about 30 minutes total.
Variations
I sometimes add a pinch of cinnamon to the dough for a warm spice note. Another favorite twist of mine is dipping half of each cookie in melted dark chocolate to add an extra layer of flavor. You could also swap pecans for walnuts or add a sprinkle of sea salt on top before baking to elevate the taste.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to one week. If I want to reheat them, I pop a cookie or two in the oven at 300°F for about 5 minutes to refresh their crispiness. They also freeze well—just thaw at room temperature before enjoying.
FAQs
Can I use a different sweetener?
Yes, I often swap powdered erythritol for monk fruit sweetener or a keto-friendly sugar substitute of your choice. Just make sure it’s finely powdered for the best texture.
Are these cookies gluten-free?
Absolutely! I use almond flour instead of wheat flour, so these cookies are naturally gluten-free.
Can I make these cookies nut-free?
Since almond flour and pecans are both nuts, this recipe wouldn’t be suitable for a nut-free diet. However, you might try a seed flour alternative like sunflower seed flour and substitute pecans with pumpkin seeds, but results will vary.
What’s the best way to chop pecans for this recipe?
I like to finely chop the pecans so they distribute evenly throughout the dough, adding a nice crunch without overpowering the cookie texture.
Can I make the dough ahead of time?
Yes, I often prepare the dough and refrigerate it for up to 24 hours before baking. Just bring it back to room temperature for easier shaping.
Conclusion
Making these Keto Pecan Shortbread Cookies is one of my favorite ways to indulge in a sweet treat without breaking my low-carb goals. They come together quickly, taste amazing, and satisfy any cookie craving with wholesome ingredients. I’m sure you’ll enjoy them as much as I do.
Recipe:
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Keto Pecan Shortbread Cookies
- Total Time: 30 minutes
- Yield: About 20 cookies
Description
Buttery, nutty, and perfectly crumbly Keto Pecan Shortbread Cookies that are grain- and sugar-free, ideal for a low-carb lifestyle.
Ingredients
1 1/2 cups almond flour
1/2 cup finely chopped pecans
1/4 cup powdered erythritol (or your preferred keto sweetener)
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a bowl, mix together the almond flour, chopped pecans, powdered erythritol, and salt.
- Add the softened butter and vanilla extract to the dry ingredients. Stir until the dough comes together.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the baking sheet. Flatten each ball gently with your fingers or a fork.
- Bake the cookies for 14 to 16 minutes, until the edges turn golden brown.
- Let the cookies cool completely on a wire rack before storing or serving.
Notes
Optionally add a pinch of cinnamon to the dough for warm spice.
Dip half of each cookie in melted dark chocolate for extra flavor.
Swap pecans for walnuts or sprinkle sea salt on top before baking for taste variations.
Store cookies in an airtight container at room temperature for up to one week.
Reheat cookies at 300°F for about 5 minutes to refresh crispiness.
Freeze well; thaw at room temperature before enjoying.
Use finely powdered keto sweeteners for best texture.
Chop pecans finely for even distribution and texture.
Dough can be refrigerated for up to 24 hours before baking; bring to room temperature to shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
