These Keto Pecan Shortbread Cookies are an absolute dream. Easy to make, very low carb, and absolutely delicious! Be careful, though! Once you start munching, it may be very hard to stop!
Who doesn’t love a good cookie? Typically, I’ve stuck to much richer recipes, usually involving one of my all time favorite foods (CHOCOLATE), but this recipe is the perfect deviation. A light, sweet treat with just a bit of crunch.
The taste is a bit buttery, which I love–especially around the Holidays—and I think the almond extract in the recipe completes the flavor perfectly.
What ingredients will I need to make Keto Pecan Shortbread Cookies?
The ingredients here are pretty simple! Here’s the full list in case you want to make sure you have everything before you get started!
- Almond Flour
- Coconut Flour
- Granular Erythritol
- Butter
- Vanilla Extract
- Almond Extract
- Cream Cheese
- Egg
- Pecans
Recipe Notes
I think the combination of the almond flour and coconut flour is essential to make sure you have a sturdy batter. The coconut taste doesn’t come through in the final product.
It’s hard for me to describe what the almond extract does to the recipe, but I just love the taste it gives. Don’t skip it!
Make sure you have enough time to chill the dough before baking. It helps make sure the cookies don’t melt everywhere and become flat discs.
Keto Pecan Shortbread Cookies Nutrition
My favorite kind of recipe is one that’s delicious, has simple ingredients, and has excellent macros. This recipe is so exciting to share because it has it all!
Here’s a breakdown of the nutrition for one cookie (recipe makes 18):
Calories: 112.25 Calories
Total Carbs (including erythritol): 8.34g
Fiber: 1.28g
Sugar Alcohols: 5.33g
Net Carbs: 1.73g
Protein: 2.39g
Fat: 10.21g
And here’s a breakdown of the nutrition for each ingredient:
And here’s how you make them!
These Keto Pecan Shortbread Cookies are an absolute dream. Easy to make, very low carb, and absolutely delicious! Be careful, though! Once you start munching, it may be very hard to stop!
Ingredients
- 1 Cup Almond Flour
- 2 tablespoon Coconut Flour
- ½ Cup Granular Erythritol
- ½ Cup Butter
- ½ teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 1 Ounce Cream Cheese
- 1 Egg
- ½ Cup Chopped Pecans
Nutrition Information:
Yield:
18
Serving Size:
1 Cookie
Amount Per Serving: Calories: 112.25Total Fat: 10.21gCarbohydrates: 1.73 NETgFiber: 1.28gProtein: 2.39g
These Keto Pecan Shortbread Cookies are an absolute dream. Easy to make, very low carb, and absolutely delicious! Be careful, though! Once you start munching, it may be very hard to stop!
Ingredients
- 1 Cup Blanched Finely Ground Almond Flour
- 2 Tablespoons Coconut Flour
- ½ Cup Granular Erythritol
- ½ Cup Butter, Softened
- ½ Teaspoons Vanilla Extract
- ½ Teaspoons Almond Extract
- 1 Ounce Cream Cheese, Softened
- 1 Large Egg
- ½ Cup Chopped Pecans
Instructions
- In a large bowl, mix the almond flour and coconut flour. In a medium bowl, mix the erythritol, butter, vanilla extract, almond extract and cream cheese, until smooth.
- Pour the wet mixture into the dry ingredients and mix. Add the egg and mix until just combined. Fold in the pecans.
- On a large sheet of parchment, spoon the mixture into a 9 inch long log shape. Roll the dough into the parchment and twist the ends to close. Place the roll into the fridge to chill for at least 1 hour.
- Preheat the oven to 375 degrees. Slice the chilled roll into 18 cookies and place them on a large parchment lined baking sheet. Bake for 12-15 minutes or until golden brown around the edges. Let cool for at least 15 minutes, to allow them to firm up.
Nutrition Information:
Yield:
18
Serving Size:
1 cookie
Amount Per Serving: Calories: 112Total Fat: 10.21gCarbohydrates: 8.34gNet Carbohydrates: 1.73gFiber: 1.28gSugar Alcohols: 5.33gProtein: 2.39g
