Salted Butter Pecan Cookies {Low-Carb, Keto & Grain/Gluten-Free}
National Cookie Day is observed annually on December 4 and this year, in celebration I’m indulging in a few Low-Carb Keto Salted Butter Pecan Cookies! Not only are the the prefect sweet treat but they are perfect for a low-carb or ketogenic diet!
Not worried about carbs?? No problem just swap in another healthier sweetener of your choice for a Gluten & Grain-Free Treat!
The origin of the cookie appears to begin in Persia in the 7th century, soon after the use of sugar became common in the region. They were then spread to Europe through the Muslim conquest of Spain. Cookies were common at all levels of society throughout Europe by the 14th century, from the royal cuisine to the street vendors.
Cookies arrived in America in the 17th century. Macaroons and gingerbread cookies were among the popular early American cookies.
In most English-speaking countries outside of North America, the most common word for cookie is “biscuit.” In some regions, both terms, cookies and biscuits are used.
These Low-Carb Keto Salted Butter Pecan Cookies are so easy to make, made with ingredients you already have stocked in your low-carb pantry.
Deliciously spiced with butter and pecans, sprinkled with sea salt to balance the sweetness.
Ingredients
- 1/2 cup Butter (or ghee) room temperature
- 1/2 cup monk fruit sweetener *
- 1 large Egg(s)
- 1 teaspoon Vanilla
- 1/2+ teaspoon Sea Salt
- 2 cups Blanched Almond Flour
- 1/2 cup Chopped Pecans
- 1/4 cup low carb dark chocolate chopped coarsely
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.
- Using your mixer, cream together butter and sweetener until light and fluffy.
- Add egg, vanilla and sea salt; beat until well incorporated.
- Mix in almond flour.
- Fold in chopped pecans and dark chocolate, if desired.
- Using a cookie scoop, scoop cookie dough into your hand, roll lightly into a ball. Place ball on cookie sheet and flatten with your fingers. The cookies will not spread much while baking. Space cookies 1-2 inches apart on your cookie sheet.
- Just before baking, sprinkle tops of cookies with a little additional sea salt.
- Bake at 350 for 15 minutes, or until the edges are just starting to brown. (if you like a very crispy cookie, let them bake 2-3 minutes longer and get darker brown)
- Allow cookies to cool on the pan for 5-10 minutes before transfer to a cooling rack.
- Will keep in an air tight container for 3-5 days at room temperature, can be frozen for up to 6 months.
Notes
Nutrition
Am I able to use coconut flour instead of almond flour? What would be the conversion?
Coconut flour and almond flour are very different and not a direct swap.
I’ve made these multiple times all 18 are perfect in every way ?. Can you tell me the net carbs and protein per cookie by chance please ??
Cookies sound great. Can I use another sweetner I don’t like monk fruit. I have Pyure and Surkin gold also cocoanut sugar.
Coconut sugar will work, I don’t bake with stevia based products and I’ve never used Surkin since it contains gluten
Is one cookie equal to one serving?
The nutritional information is based on 18 servings per recipe, the size/quantity of the cookies you make will ultimately determine the nutritional breakdown.
But were the macros you listed for one cookie from a batch of 18? Also, I saw the asterisk next to the ingredient monkfruit, but couldn’t find the corresponding footnote. I was hoping you recommended a brand because the brand my sister has you could never use a half cup. It’s 100% monkfruit extract, and very concentrated. What brand did you use?
Yep! one cookie is a serving. Perhaps you need to refresh your browser?? The * is referencing an alternate sweetener option in the notes section. The ingredients are links to the products I use and recommend.