Why You’ll Love Low Carb Butter Pecan Cookies Recipe

I love this recipe because it delivers a classic butter pecan flavor without all the carbs. I appreciate how quickly the dough comes together, and I enjoy the rich texture created by almond flour and toasted pecans. I also like that these cookies only require a handful of ingredients and bake in just minutes, making them perfect for a fast treat or a make-ahead dessert.

Ingredients

1 cup pecan pieces, (note 1)
6 tablespoons unsalted butter, softened
⅓ cup sugar free granulated sweetener (see my favorite on Amazon), (my favorite linked)
1 cup finely ground almond flour
½ teaspoon kosher salt, or ¼ teaspoon fine salt
1 teaspoon vanilla extract

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I begin by preheating the oven to 350F (175C). I spread the pecans on a rimmed baking sheet and toast them for 5–7 minutes, shaking the pan halfway through so they toast evenly. When they become fragrant and slightly darker, I let them cool enough to handle, then finely chop them in a food processor or with a sharp knife. I set them aside.

2. I keep the oven at 350F (175C) and line a rimmed half sheet pan with parchment paper.

3. While the nuts cool, I cream the butter and sweetener. I add them to the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with an electric mixer). I beat on medium speed for 3–5 minutes until the mixture is pale yellow and fluffy, scraping the bowl halfway through.

4. I scrape the edges and bottom of the bowl, then add the remaining ingredients. I continue mixing just until fully combined.

5. Using a 2-tablespoon (35 mL) cookie scoop or two spoons, I divide the dough into 12 equal portions and place them evenly on the lined sheet pan. I flatten the tops and shape each portion into a disk about ½ inch (1.27 cm) thick.

6. I bake the cookies in the center of the oven for 10 minutes, until the bottom edges turn golden brown. I let them cool on the pan before serving.

Servings and Timing

This recipe makes 12 cookies.
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes

Variations

I sometimes swap the vanilla for maple extract to mimic classic butter pecan ice cream flavor. I also like adding a pinch of cinnamon for warmth. If I want a firmer cookie, I chill the dough for 20–30 minutes before shaping. For extra texture, I fold in a few additional chopped pecans at the end.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days. I also freeze them for up to 3 months, layering parchment between them to prevent sticking. I let frozen cookies sit at room temperature for about 10 minutes before enjoying. These cookies don’t require reheating, but I sometimes warm one gently in the microwave for a few seconds if I want it slightly softer.

FAQs

How do I keep the cookies from spreading too much?

I like to chill the dough briefly before baking if I want them to hold a thicker shape.

Can I use a different sweetener?

Yes, I can use any granulated sugar-free sweetener that measures like sugar, but I find erythritol blends work best for texture.

What if I only have pecan halves?

I simply weigh out the correct amount and chop them finely after toasting.

Can I make these dairy-free?

I can replace the butter with a dairy-free butter substitute, though the flavor will change slightly.

Do I need a stand mixer?

No, I often use a handheld electric mixer with great results.

Can I make the cookies smaller?

Yes, I just reduce the baking time by a minute or two to prevent overbaking.

Why are my cookies crumbly?

I find that under-creaming the butter or using too much almond flour can create a crumbly texture.

Can I toast the pecans ahead of time?

Yes, I often toast them a day in advance and store them in an airtight container.

Can I add chocolate chips?

Yes, I sometimes fold in sugar-free chocolate chips for a richer cookie.

How do I know when the cookies are done?

I look for lightly golden edges; the centers will still be soft but will firm up as they cool.

Conclusion

I rely on these low carb butter pecan cookies whenever I want a quick, satisfying dessert that feels indulgent but stays low in carbs. I enjoy their buttery richness, crunchy nuts, and simple preparation, making them a staple treat in my kitchen.