Keto Copycat Crumbl Cookies - Brown Butter Pecan Chocolate Chip
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!
Servings: 13
Calories: 321
Equipment
- cookie sheet
Ingredients
- ¾ Cup Salted Butter
- 3 Cups almond flour (see my favorite on Amazon)
- ⅓ Cup sugar free brown sweetener
- ⅓ Cup sugar free granulated sweetener (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
Instructions
- 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
Calories: 321 | Carbohydrates: 11g | Protein: 8g | Fat: 29g | Fiber: 5g