Keto Pecan Pinwheel Cookies
An easy Holiday keto cookie for your cookie tray
Slice, bake and even freeze your keto pinwheel cookies made of a sugar cookie base and rolled in a maple pecan filling. These cookies will leave you mesmerized by more than just their iconic spiral swirl.
1 cookie
30
Servings
126
Calories
12g
Fat
2.1g
Protein
1.2g
Net Carb
4.7g
Total Carbs
Baking around the holidays is almost as important as the season of giving itself. I start my baking list early to make sure I get every Christmas treat on that list – from classics like sugar cookies and keto chocolate chip cookies to fun unique recipes like these swirl cookies or gingerbread house made out of waffles.
Traditional pinwheel cookies involve layering two colors of cookie dough on top of each other and rolling them to form an alternating colored spiral when you slice them. To make those cookies can be a lot of work because you have to color the dough with food coloring and layer the two colored doughs right on top of each other in a rectangle shape.
This recipe is much easier to make. We create a swirled keto cookie effect without using two layers of dough, instead we layer down a dark mixture of crushed pecans and maple syrup – such a classic holiday flavor combination.
How to make keto pinwheel cookies
Make shortbread cookie dough
- Sift together dry ingredients. I highly recommend sifting the almond flour, coconut flour and salt together as it creates a light, airy flour that will yield a cookie with the softest crumb.
- Cream in butter, sweetener and flavor. Shortbread cookies are all about the butter. The butter gives these cookies lots of flavor without making them greasy.
- Chill and roll. Since these cookies are gluten-free, they aren’t as resilient as regular cookie dough. Keto cookie dough lacks the elasticity and structure that gluten provides in a cookie made with all-purpose flour. In order to be able to roll out our low carb cookie dough without it sticky to the rolling pin or parchment paper, the dough must be chilled prior. Once chilled, roll dough out into a rectangle shape that is about 1/4 inch thick.
Make maple pecan filling
- Toast and crush pecans. For ultimate nutty flavor, toast the pecans in the oven on a baking sheet or over the stove top in a skillet. This step is optional but makes for tasty cookies. Crush the pecans in to coarse ground using a food processor.
- Make it sticky. Add in sugar-free maple syrup and egg yolks. This will help bind the pecans creating a sticky paste.
Keto Pecan Pinwheel Cookies Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Gluten-Free Pinwheel Cookies Ingredients
1 1/2 cups almond flour - 1/4 cup coconut flour
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup sugar free sweetener
- 1 teaspoon vanilla extract
- 1 1/2 cups crushed pecans
- 1/4 cup sugar free maple syrup
- 2 egg yolks
- 1 egg white, optional
Keto Pecan Pinwheel Cookies Directions
-
Sift flours
In a medium bowl, sift together almond flour, coconut flour and salt.
Ingredients
- Almond flour
- Coconut flour
- Salt
Quick Tip
Sifting the flour creates a light and airy flour which will yield a delicate cookie crumb when you sink your teeth into these cookies. If you don't have a sifter, just whisk flours together with a wire whisk or mix in a blender. -
Cream butter and sweetener
In a large bowl, add softened butter and sugar free sweetener. Cream together using an electric mixer until light and fluffy. Mix in vanilla extract.
Ingredients
- Butter
- Sugar-free sweetener
- Vanilla
-
Add dry ingredients to wet ingredients
Slowly add in dry ingredients into the butter mixture while mixing with the electric mixture until combined.
-
Refrigerate dough
Place cookie dough onto a sheet of parchment paper and mold into a rectangle shape. Place a sheet of parchment paper on top of the dough and refrigerate for 30 minutes.
Quick Tip
Refrigerating the dough will make it easier to roll out -
Make maple pecan filling
Add chopped pecans to a food processor or blender. Pulse a few times until finely ground. Add sugar-free maple syrup and egg yolks. Pulse until combined and a paste forms.
Ingredients
- Pecans
- Sugar-free maple syrup
- egg yolks
Quick Tip
For ultimate pecan flavor, toast your pecans in the oven or stove top before crushing. -
Spread it
Remove cookie dough from the refrigerator. Keeping the dough sandwiched between the parchment paper, roll out dough into a large rectangle shape about 1/4 inch thick. Spread maple pecan filling evenly on top of the dough, leaving 1/2-inch border around all edges.
-
Roll it
Starting with the long end, roll dough tightly and press to seal the seam. Wrap in parchment paper or plastic wrap and refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees.
Quick Tip
If you dough starts to stick to the parchment paper, place it back in the refrigerator to cool. This will make it easier to roll into a log. Once your dough is rolled up, you can store it in the refrigerator for up to 2 days or freeze for 3 months. -
Slice and bake
Using a sharp or serrated knife, slice off cookie rounds about 1/4 inch thick and place on a parchment lined baking tray. Brush with egg white to create a slight sheen on the cookies (optional). Bake at 350 degrees for 10 minutes or until slightly golden around the edges. Remove from oven and let cool completely before transferring to a wire rack or handling.
Ingredients
- Egg white
Quick Tip
You must let these cookies cool completely before pick them up. Otherwise they may crumble.
What a treat! The flavors were perfectly timed.