If you’re on the keto diet and craving something sweet, look no further than these delightful Keto Pecan Shortbread Cookies. These rich, buttery cookies are not only low in carbs but also packed with flavor thanks to the toasted pecans and a hint of cinnamon. Whether you’re enjoying them with a cup of coffee or serving them at a gathering, these cookies are sure to impress. Let’s dive into this delicious recipe that will satisfy your sweet tooth without derailing your diet!
Why You’ll Love This Recipe
These Keto Pecan Shortbread Cookies are a game-changer for anyone looking to indulge while sticking to their dietary goals. The combination of finely ground almond flour and sugar-free brown sugar creates a cookie that is both crumbly and melt-in-your-mouth delicious. Plus, with the added crunch of chopped pecans and the subtle sweetness of shredded coconut, each bite is a treat. They are incredibly easy to whip up, require minimal ingredients, and can be stored for later enjoyment.
Shopping List
- 10 Tbsp unsalted butter, softened
- 1 cup sugar-free brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp almond extract (optional)
- 1 2/3 cups finely ground almond flour
- 2/3 cup pecans, chopped
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp sea salt
Prep & Cook Tools
- Mixing bowl – for combining the ingredients.
- Hand mixer or stand mixer – for achieving a creamy butter mixture.
- Baking sheet – to place the cookies on while they bake.
- Parchment paper – for easy cookie removal and cleanup.
- Measuring cups and spoons – to ensure accurate ingredient quantities.
- Cookie scoop or spoon – for portioning the cookie dough.
Keto Pecan Shortbread Cookies: Step-by-Step Guide
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and sugar-free brown sugar. Using a hand mixer or stand mixer, beat them together until the mixture is creamy and fluffy. This should take about 2-3 minutes.
Step 3: Add Eggs and Extracts
Add the large eggs, pure vanilla extract, and almond extract (if using) to the butter mixture. Beat again until fully incorporated.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the finely ground almond flour, ground cinnamon, baking powder, and sea salt.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix.
Step 6: Fold in the Pecans and Coconut
Gently fold in the chopped pecans and unsweetened shredded coconut into the cookie dough. This will add texture and flavor to your cookies.
Step 7: Scoop the Dough
Using a cookie scoop or spoon, portion out the dough onto a baking sheet lined with parchment paper. Leave some space between each cookie, as they will spread slightly while baking.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are golden brown. Keep an eye on them to prevent overbaking!
Step 9: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Keto Pecan Shortbread Cookies with a cup of coffee or tea!
Better Choices & Swaps
- Instead of sugar-free brown sugar, you can use a different keto-friendly sweetener like erythritol or monk fruit sweetener.
- For a nut-free version, substitute almond flour with sunflower seed flour.
- If you prefer, you can replace pecans with walnuts or macadamia nuts for a different flavor.
- Feel free to omit the coconut if you’re not a fan, but it does add a nice texture!
Behind the Recipe
This Keto Pecan Shortbread Cookies recipe is inspired by traditional shortbread, which is known for its rich buttery flavor and crumbly texture. By using almond flour instead of regular flour, we keep the carbs low while still achieving that satisfying crunch. The use of sugar-free brown sugar provides sweetness without the added carbs, making these cookies a perfect treat for those following a ketogenic lifestyle. The addition of pecans not only enhances the flavor but also adds healthy fats, making these cookies both delicious and nutritious.
Keep It Fresh: Storage Guide
To keep your Keto Pecan Shortbread Cookies fresh, store them in an airtight container at room temperature for up to a week. If you’d like to keep them longer, consider freezing them. Just place the cooled cookies in a freezer-safe bag or container, and they’ll last for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature or warm them in the oven for a few minutes.
Quick Questions
Can I make these cookies vegan?
While this recipe includes eggs, you can substitute them with flax eggs or chia eggs for a vegan version. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water per egg, let it sit until it thickens, and then use it in the recipe.
What can I substitute for almond flour?
If you need a substitute for almond flour, consider using coconut flour, but keep in mind that coconut flour absorbs more moisture. You may need to adjust the quantity and add extra liquid to the dough.
How do I know when the cookies are done baking?
These cookies are done baking when the edges turn a light golden brown. They may seem soft in the center, but they will firm up as they cool.
Can I add chocolate to these cookies?
Absolutely! You can fold in sugar-free dark chocolate chips for a delightful twist. Just be mindful of the additional carbs that may come from the chocolate.
Next Steps
Now that you have your Keto Pecan Shortbread Cookies recipe in hand, it’s time to gather your ingredients and start baking! Don’t forget to share your creations with friends and family, and watch them marvel at your low-carb baking skills. Enjoy each bite of these delightful cookies, knowing they align perfectly with your dietary goals. Happy baking!
Keto Pecan Shortbread Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter and sugar-free brown sugar, beat until creamy and fluffy (2-3 minutes).
- Add the eggs, pure vanilla extract, and almond extract (if using), and beat until fully incorporated.
- In a separate bowl, whisk together the almond flour, ground cinnamon, baking powder, and sea salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Gently fold in the chopped pecans and shredded coconut into the cookie dough.
- Using a cookie scoop or spoon, portion out the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze for up to three months in a freezer-safe bag or container.
- Substitute almond flour with sunflower seed flour for a nut-free option.
