Keto Cream Cheese Pecan Cookies

• Prep Time: 15 minutes

• Cook Time: 12-14 minutes

• Chill Time: 30 minutes (highly recommended)

• Total Time: ~1 hour

• Recipe Intensity: Easy

• Dietary Info: Keto, Low-Carb, Gluten-Free, Sugar-Free

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Ingredients

• 4 oz (113g) full-fat cream cheese, softened to room temperature

• ½ cup (1 stick / 113g) unsalted butter, softened to room temperature

• ¾ cup Granular Erythritol or your favorite keto-friendly sweetener

• 1 large egg, room temperature

• 1 tsp pure vanilla extract

• 2 cups (200g) blanched almond flour

• ⅓ cup (35g) coconut flour

• 1 tsp baking powder

• ¼ tsp salt

• ¾ cup (75g) pecans, roughly chopped (plus 12 whole halves for garnish)

Kitchen Tools You’ll Need:

• Electric hand mixer or stand mixer

• Large and medium mixing bowls

• Measuring cups and spoons

• Whisk

• Spatula

• Baking sheet

• Parchment paper or silicone baking mat

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Step-by-Step Instructions

Step 1: Prepare the Dough

1. Preheat and Line: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

2. Cream Wet Ingredients: In a large bowl, using an electric mixer, beat the softened cream cheese, butter, and granulated erythritol together on medium-high speed for 2-3 minutes, until the mixture is light, fluffy, and well combined.

3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated. The mixture may look slightly curdled—this is normal.

Step 2: Combine Dry Ingredients

1. Whisk Dry Ingredients: In a separate medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This ensures the leavening agents are evenly distributed.

2. Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft cookie dough just comes together. Avoid overmixing.

3. Fold in Pecans: Use a spatula to gently fold in the roughly chopped pecans.

Step 3: Chill the Dough (Don’t Skip This!)

• Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This crucial step allows the coconut flour to fully absorb the moisture, firms up the dough for easier handling, and prevents the cookies from spreading too much in the oven.

Step 4: Bake to Perfection

1. Portion the Dough: Once chilled, use a cookie scoop or a tablespoon to portion the dough into 12 equal balls. Roll them gently between your palms to smooth them out.

2. Place on Sheet: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart as they will spread.

3. Flatten and Garnish: Gently press down on each dough ball to slightly flatten it. Press a single pecan half into the center of each cookie for a beautiful, professional finish.

4. Bake: Bake for 12-14 minutes, or until the edges are lightly golden and the centers are just set. The centers will still look soft.

Step 5: Cool and Serve

1. Cool on Pan: Remove the baking sheet from the oven and let the cookies cool on the sheet for 10-15 minutes. They are very fragile when hot and will firm up as they cool.

2. Transfer to Rack: Carefully transfer the cookies to a wire rack to cool completely. This step ensures they achieve the perfect chewy texture.

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Tips for the Perfect Keto Cookie

• Room Temperature is Key: Using room-temperature cream cheese, butter, and egg is non-negotiable for a smooth, lump-free dough that emulsifies properly.

• Sweetener Note: The type of keto sweetener can affect texture. Granular erythritol or an erythritol/monk fruit blend works best. Brown sugar-style sweeteners will yield a chewier, more caramel-like flavor.

• Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

• Freezing: These cookies freeze beautifully! Place fully cooled cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently in the oven.

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Nutritional Information (Approximate)

Please note: Nutritional values are estimates and may vary based on specific ingredients used.

Serving Size: 1 cookie
Calories: 218
Total Fat: 21g
Saturated Fat: 7g
Cholesterol: 43mg
Sodium: 105mg
Total Carbohydrates: 6g
Dietary Fiber: 4g
Total Sugars: 1g
Protein: 5g

Net Carbs per Cookie: 2g