Keto Pecan Pie Cookies
Keto pecan pie cookies have all of the fall flavors of pecan pie while in the form of freshly baked cookies! These keto cookies are a great way to satisfy your pecan pie cravings without the sugar. You won’t even have to go through the hassle of baking a whole low-carb pecan pie from scratch!
18
Servings
143
Calories
13.2g
Fat
3g
Protein
1.3g
Net Carb
5.8g
Total Carbs
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Cookie Pie Crust Ingredients
1 cup almond flour - 3 tablespoons coconut flour
- 1/4 cup sugar free sweetener
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled & cubed
- 1 oz cream cheese, softened
- 1 egg
- 1 1/2 teaspoons rice vinegar or apple cider vinegar
Keto Pecan Pie Filling Ingredients
- 2 tablespoons butter, melted
- 1/2 cup chopped pecans
- 1/3 cup sugar-free brown sugar
- 1/4 cup sugar free caramel
- 2 eggs
- 1/8 teaspoon salt
Chocolate Drizzle Ingredients
- 1/4 cup sugar free chocolate chips, melted(optional)
Keto Pecan Pie Cookies Directions
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Make pie crust cookie dough
Add almond flour, coconut flour, sugar free sweetener, xanthan gum and salt to a food processor. Pulse until combined. Add cold butter & cream cheese. Pulse until coarse crumbled form. Add egg and vinegar. Pulse until dough ball forms.
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Roll out cookie dough
Place cookie dough in between two sheets of parchment paper. Roll out with a rolling pin until dough is about 1/4 inch thick. Place in the refrigerator to cool for 20 minutes.
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Make keto pecan pie filling
Meanwhile, to an unheated sauce pan, add melted butter, chopped pecans, sugar-free brown sweetener, keto caramel syrup, eggs and salt. Stir until combined. Turn on heat to medium-low and cook until mixture has thickened into a pudding like consistency. Stir often. Remove from heat and set aside once thickened. **NOTE: If you start with your burn on, your eggs may curdle so mix first and heat up slowly.
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Punch out cookie shapes
Using a 2 inch round cookie cutter, punch out cookie shapes from the flatten cookie dough and place on a parchment lined baking tray.
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Make a boat
Fold the edges up along each cookie to create a boat in order to hold in the filling. Place in freezer to set for 5-10 minutes. Preheat oven to 375 degrees.
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Add pecan pie filling
Spoon 1-2 tablespoons of pecan pie filling into each cookie boat.
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Bake
Bake in a 375 degree oven for 10-12 minutes. Remove from oven and let cool before handling.
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Chocolate drizzle (optional)
While cooling, drizzle melted chocolate on top of each cookie.
Hi- in your instructions you mention preheating the oven to 400 and then further down you say to bake in a 375 oven. Which is correct? Thanks!
375…I fixed it. Sorry about that. I experimented with both temperatures. I liked the cookies baked at 375 a little better, but 400 for shorter time actually works too.
Had real trouble getting the “pudding-like” consistency for the filling. Followed the directions exactly, but left it very runny.
I’m sorry you had trouble. It sounds like you need to cook it longer. Some stove tops vary depending on gas or electric so temperature settings are always matched.
Hi! Can’t wait to try this recipe, but I need to make double or maybe even triple the amount. Are there any ingredients you’d recommend I Not double or triple completely? (Like for ex., less melted butter or less eggs, etc..?) Thanks! Love your recipes!
I haven’t experimented with doubling or tripling but I would just double or triple everything just to be one the safe side.
These look really tasty (as do all of your recipes!) Do you have a food processor that you prefer? Also, you noted caramel syrup (ChocZero) in the ingredients, and maple syrup in the directions. Do you have a preference for the flavor? Thanks!
I’ll get that fixed on the syrup. You can actually use either one. But I prefer the caramel. The food processor I have is a Breville. It’s pretty awesome. Expensive but it can grate a whole block of cheese in seconds. I also like Cruisinarts.
I made these last night on my electric stove and it did take awhile for the filling to get to the right texter but it was good. The cookies are yummy. Thank you Annie for the great recipe
Hello
I’m diabetic can I use this recipe
Yes, it is very low in carbs and sugars
Can’t wait to try! My daughter and I luv pecan pie bars I make. We need a low carb version so thAnks. I will put ‘cookie’ in my muffin tin tho to not worry about spillage and create lil pies.
This is what I do.