Transform the rich, decadent essence of a classic Southern pecan pie into a perfectly portioned, keto-friendly cookie that satisfies both your sweet tooth and dietary goals. Each cookie is a carefully crafted miniature dessert that captures the essence of traditional pecan pie while adhering to low-carb nutritional guidelines. The delicate almond flour base provides a tender, buttery foundation that serves as the perfect canvas for the rich, caramelized pecan filling, creating a dessert that’s both nostalgic and innovative.

What sets these cookies apart is their delightful design: each cookie features a carefully crafted well or indent that cradles a luscious pecan pie filling, creating a miniature dessert experience in every bite. The almond flour base offers a subtle nuttiness that harmonizes beautifully with the toasted pecans, while the allulose ensures a sweet profile without the carbohydrate load of traditional sugar. Each cookie becomes a personal-sized indulgence, allowing you to enjoy the complex flavors of pecan pie. Whether you’re following a strict ketogenic diet, looking to reduce your sugar intake, or simply seeking a sophisticated twist on a classic dessert, these Keto Pecan Pie Cookies promise to be a game-changing addition to your baking repertoire.

Yields 12 servings of Keto Pecan Pie Cookies

The Preparation

Cookie Base:

• 2 cups almond flour, sifted
• 1/4 cup butter
• 1 large egg
• 1/4 cup cream cheese, room temperature
• 1/3 cup allulose
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon xanthan gum

Pecan Pie Filling:

• 5 tablespoon butter
• 1/2 cup allulose
• 1 1/4 cup pecans, chopped
• 1/3 cup heavy cream
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• salt, to taste, ~1/8 teaspoon

The Execution

1. Gather and prep all of your ingredients.

2. Beat together the cream cheese, butter, and allulose until pale.

3. Add in the egg and vanilla, then beat again until completely incorporated.

4. Add in the almond flour, baking powder, and xanthan gum.

5. Mix together again until smooth and no lumps are present.

6. Place the dough in plastic wrap and refrigerate for 20-30 minutes to firm up.

7. Once ready, pre-heat your oven to 325F. Line a baking sheet with parchment paper and form dough into 1.5-inch balls. Place the balls down on the sheet, then press an indentation into the cookies by using your thumb or the back of a spoon. Bake the cookies for 15-18 minutes or until lightly golden.

8. While cookies are baking, add chopped pecans to a pan over medium-low and toast for 3-4 minutes until fragrant.

9. In a separate saucepan, combine the butter and allulose over medium heat until bubbling and shiny. Stir frequently to prevent burning.

10. Add the toasted pecans, heavy cream, cinnamon, vanilla, and salt to taste. Stir together until well combined.

11. Once cookie bases have cooled, generously spoon the pecan pie filling into each of the indentations.

12. Store in an air-tight container and enjoy as desired! Keep at room temp for up to a week, or freeze for long-term storage.

This makes a total of 12 servings of Keto Pecan Pie Cookies. Each serving comes out to be 314 calories, 30.2g fats, 2.7g net carbs, and 6.1g protein.

Keto Pecan Pie Cookies

This makes a total of 12 servings of Keto Pecan Pie Cookies. Each serving comes out to be 314 calories, 30.2g fats, 2.7g net carbs, and 6.1g protein.

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Ingredients  

1x2x3x

Cookie Base:

• 2 cups almond flour sifted
• ¼ cup butter
• 1 egg large
• ¼ cup cream cheese room temperature
• ⅓ cup allulose
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon xanthan gum

Pecan Pie Filling:

• 5 tablespoon butter
• ½ cup allulose
• 1 ¼ cups pecans chopped
• ⅓ cup heavy cream
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• salt to taste, ~1/8 teaspoon

Instructions 

• Gather and prep all of your ingredients.

• Beat together the cream cheese, butter, and allulose until pale.

• Add in the egg and vanilla, then beat again until completely incorporated.

• Add in the almond flour, baking powder, and xanthan gum.

• Mix together again until smooth and no lumps are present.

• Place the dough in plastic wrap and refrigerate for 20-30 minutes to firm up.

• Once ready, pre-heat your oven to 325F. Line a baking sheet with parchment paper and form dough into 1.5-inch balls. Place the balls down on the sheet, then press an indentation into the cookies by using your thumb or the back of a spoon. Bake the cookies for 15-18 minutes or until lightly golden.

• While cookies are baking, add chopped pecans to a pan over medium-low and toast for 3-4 minutes until fragrant.

• In a separate saucepan, combine the butter and allulose over medium heat until bubbling and shiny. Stir frequently to prevent burning.

• Add the toasted pecans, heavy cream, cinnamon, vanilla, and salt to taste. Stir together until well combined.

• Once cookie bases have cooled, generously spoon the pecan pie filling into each of the indentations.

• Store in an air-tight container and enjoy as desired! Keep at room-temp for up to a week, or freeze for long-term storage.