Low-Carb Cream Cheese Pecan Cookies
A brilliant keto-friendly baking hack! These soft, chewy cookies use cream cheese to create a tender, bakery-style crumb without any traditional flour or sugar. Packed with toasted pecans, they are the ultimate low-carb comfort food.
Equipment
- Hand mixer or stand mixer
- Large mixing bowls
- Baking sheets lined with parchment
Ingredients
Wet Ingredients
- 0.5 cup unsalted butter softened
- 4 oz cream cheese softened
- 0.5 cup granulated monk fruit or allulose
- 0.25 cup golden/brown monk fruit sweetener Swerve Brown or Lakanto Golden
- 1 large egg room temperature
- 2 tsp vanilla extract
Dry Ingredients
- 2.25 cups blanched almond flour
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp cinnamon optional, but recommended
Mix-Ins
- 1 cup chopped pecans 1 to 1.5 cups, toasted for best flavor
- 18 halves pecan halves for decorating the tops
Instructions
- Cream Fats and Sugar: In a large bowl, beat the softened butter and cream cheese until smooth. Add both monk fruit sweeteners and beat for 2 minutes until light and fluffy.
- Add Egg: Beat in the room-temperature egg and vanilla extract until just combined.
- Mix Dry Ingredients: In a separate bowl, whisk the almond flour, baking powder, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients until streaks disappear.
- Fold and Chill: Gently fold in the chopped pecans. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
- Scoop and Bake: Preheat oven to 350°F. Scoop 1.5-inch balls of dough onto parchment-lined baking sheets. Gently press a pecan half into the top of each. Bake for 10-12 minutes. Cool on the pan for 10 minutes before moving.
Notes
Ensure your cream cheese and butter are truly softened to room temperature before creaming, otherwise, your cookies will be lumpy and will not bake evenly.