A keto spin on a classic holiday treat, these Keto Pecan Pie Cookies are the perfect choice for any holiday potluck or Friendsgiving table.
We all love pecan pie, but a pecan pie cookie? Yes please! These Keto Pecan Pie Cookies taste just like your favorite fall dessert without all the sugar. You'll get the comforting nutty flavor of candied pecans atop a fluffy & delicious cookie base.
These pecan pie cookies are the perfect low carb dessert for a Friendsgiving gathering or a keto holiday potluck! The low carb shortbread cookie is made even better with a sugar free pecan pie filling made with our luscious caramel syrup, sugar free brown sugar, & chopped pecans. Finish off with a sprinkle of chopped pecans and a warm drizzle of our sugar free chocolate chips. If you need a easy dessert for Thanksgiving, these are sure to be a crowd pleasing sugar free treat!
This keto holiday recipe comes to us from Annie at KetoFocus.
Add almond flour, coconut flour, sweetener, xanthan gum and salt to a food processor. Pulse until combined. Add butter & cream cheese. Pulse until a coarse crumble forms. Add in eggs and the vinegar. Pulse until dough ball forms.
Roll out dough in between two pieces of parchment paper. Place in the fridge to harden.
Keto Pecan Pie Cookie Filling
In a saucepan, add butter, pecans, brown sugar, keto caramel syrup, eggs and salt. Mix until combined. Turn on heat to medium-low and cook until thickened (pudding consistency). Remove from heat and set aside.
Assembly & Optional Drizzle
Remove dough from the refrigerator and stamp out small 2 inch circles with a cookie cutter. Place on a parchment lined baking tray and fold up edges of the cookie crust (about ¼ inch up) to create a boat for the pecan pie filling.
Pour some filling into the boat and repeat with remaining dough.
Bake at 375°F for 10-12 minutes.
Melt the keto dark chocolate chips and coconut oil in a small bowl in the microwave at 30 seconds intervals until melted. Drizzle over baked pecan pie cookies.
