This Keto Brown Butter Pecan Chocolate Chip Cookie recipe is a must-have recipe for any cookie connoisseur! These jumbo cookies are sugar free, but loaded with gooey chocolate chips and crunchy pecans! They are perfectly cooked with crispy edges and a soft thick center. You'll fall in love with this Crumbl inspired cookie!
While Crumbl cookies are amazing in their own right, they are definitely not something you would want to eat regularly. Talk about a sugar crash! This keto Crumbl copycat recipe is just as delicious and would make a great keto snack!
Unfortunately, no. All of Crumbls cookies contain sugar, wheat, and gluten. If you are trying to follow a low carb or keto diet, they would be something you could enjoy occasionally.
I went directly to the Crumbl cookie website and it looks like each full cookie averages around 640 calories and 74 carbs each. This keto version is 321 calories and 11 carbs each.
I hope you enjoy this Keto Copycat Crumbl Cookie recipe. Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores. No crazy ingredients here! If you are interested in more keto friendly recipes, I have a cookbook that is now available! You can find that here: Jenniferbanz.com/ketocookbook
Keto Copycat Crumbl Cookies - Brown Butter Pecan Chocolate Chip
- ¾ Cup Salted Butter
- 3 Cups almond flour (click here to see my favorite on Amazon)
- ⅓ Cup Brown Sugar Sweetener (Click here to see my favorite on Amazon)
- ⅓ Cup Granular Sweetener (Click here to see my favorite on Amazon)
- ½ teaspoon Baking soda
- ¼ teaspoon kosher salt
- 2 large eggs
- 2 teaspoons Vanilla Extract
- 4.5 ounces Lily's sugar free chocolate chips (plus a little extra for the tops)
- ⅓ cup chopped pecans
- cookie sheet
- Preheat oven to 350F and line a cookie sheet with parchment paper or a silicone baking mat.
- Add the butter to a small skillet over medium heat. Let the butter melt and simmer. The milk solids will foam up, and then dissipate. When the milk solids fall to the bottom of the pan and turn brown, remove from the heat to cool. This process will take between 5-8 minutes.
- In large mixing bowl, combine almond flour, baking soda, salt, white sweetener and brown sweetener. Mix until all ingredients are combined. Stir in the eggs, butter, and vanilla. Next add in your pecans and fold in your chocolate chips.
- Scoop out the cookie mixture using a 3 tablespoon scoop or spoons. This should make 13 large cookies. Flatten the cookies slightly with your clean fingers
- Place into the already preheated oven and bake for 12 minutes. Let cool for about 30 minutes and serve. Store in an air-tight container.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
We have a Crumbl that hasn’t opened yet, so I am a Crumbl cookie virgin, but I LOVE these big, delicious cookies! These will be great for gifts. Thank you also, Jennifer, for the detailed instructions on how to brown butter, as I’ve attempted and failed to do that before. The browned butter really does give it a rich, unique taste! More Crumbl copycat recipes, please?
I made these today… yummy