Low Carb Butter Pecan Cookies

5 from 1 vote

I hope you enjoy these low carb cookies! They are nutty, crunchy, slightly sweet, and oh so buttery. Making your own butter pecan cookies is a cinch!

Prep Time15

Cook Time17

Total Time32

Course: Dessert

Cuisine: American

Keyword: low carb cookies

Servings:

Calories: 168

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

Prepare the pecans: Preheat the oven to 350F (175C). Spread the pecans on a rimmed baking sheet and toast for 5-7 minutes, shaking the pan halfway through so they toast evenly. The pecans will become fragrant and a slightly darker brown. Let cool enough to handle, then finely chop in a food processor or with a sharp knife. Set aside.
Keep the oven at 350F (175C) and line a rimmed half sheet pan with parchment paper.
While the nuts are cooling, cream the butter and sugar. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment or a in large bowl (use an electric mixer). Beat on medium speed for about 3-5 minutes, until the mixture is pale yellow and fluffy (see photos below recipe card). Be sure to scrape the bowl halfway through the process.
After creaming, scrape the edges and bottom of the bowl with a rubber spatula, then add the remaining ingredients to the bowl and continue to mix until just fully combined.
Using a 2 tablespoon (35mL) cookie scoop or 2 spoons, divide the dough into 12 equal portions and place evenly spaced on the lined sheet pan. Flatten the tops and shape the cookies so they are approximately ½ inch (1.27cm) thick and a disk shape.
Bake in the center of the preheated oven for 10 minutes. The bottom edges will turn golden brown. Let cool on the pan before serving.

Pecans: I used 120 grams of pecan pieces for this recipe, but you can also use pecan halves. I like to use pieces because they are easier to toss around the pan while toasting. If using pecan halves, be sure to weigh them out with a kitchen scale so you have the proper amount.
Store the cookies in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.