Low carb butter pecan cookies that are buttery, nutty, slightly sweet, and perfectly crisp around the edges with toasted pecans for rich flavor.

1 cup pecan pieces

6 tablespoons unsalted butter, softened

1/3 cup sugar-free granulated sweetener

1 cup finely ground almond flour

1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)

1 teaspoon vanilla extract

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Preheat the oven to 350°F (175°C). Spread pecan pieces on a rimmed baking sheet and toast for 5–7 minutes, shaking halfway through, until fragrant. Let cool, then finely chop.
Keep the oven at 350°F (175°C) and line a rimmed half sheet pan with parchment paper.
Cream the softened butter and sweetener in a stand mixer (or using a hand mixer) for 3–5 minutes until pale and fluffy, scraping the bowl once.
Add the almond flour, salt, vanilla, and chopped pecans. Mix just until combined.
Portion the dough into 12 equal balls using a 2-tablespoon scoop. Place on the baking sheet and flatten into 1/2-inch thick disks.
Bake for 10 minutes, or until the edges are lightly golden. Cool completely on the pan before serving.

Chill dough 20–30 minutes if you prefer thicker cookies.

Maple extract can replace vanilla for a butter-pecan ice cream flavor.

Add a pinch of cinnamon for warmth.

Fold in extra pecans or sugar-free chocolate chips for texture.