These easy Chewy Keto Pecan Cookies are brought to you by this week’s guest poster Katrin, from the popular low carb blog Sugar Free Londoner! I’ve been Pinterest stalking Katrin for a long time – her photos are incredible and I’m super jelly of her living in such a cool city! These keto cookies are right at the top of my to do list and they should be on yours too!!!
Hello everyone, I’m Katrin from Sugar Free Londoner. I’m honoured to be guest posting today for Mellissa, who’s busy writing her latest cookbook.
Sugar Free Londoner has been online for around 1 ½ years. It started as a blog for sugar free recipes which had helped me get over a chronic inflammation problem. Soon after launching the blog I discovered the joys of low carb eating – and I’ve been hooked ever since! All the recipes you’ll find on my website today are grain free, low carb and most are suitable for Keto diets as well.
I don’t have much of a sweet tooth, but I do enjoy a treat now and then. When there’s plenty of people around, it’s great to whip up a cake and enjoy everyone’s oohs and aahs together with your own slice. But when the crowd is out? Then I make cookies. Simple, fuss-free and just perfect with a cup of coffee!
These chewy Keto pecan cookies are so quick and easy to make you can basically do it with your eyes closed. Best of all, you only need 5 ingredients!
I don’t know if your supermarket sells ground pecans. Mine doesn’t – that’s why I simply ground my own. It’s best to do this in a food processor. If you don’t have one, you could also use the attachment of your stick blender.
Originally I had intended to make these low carb pecan cookies dipped in chocolate, but when I tasted the dough (I always taste the dough!!) I changed my mind. It was just so good just the way it was! There you go. Now I have a whole bar of sugar free chocolate sitting in the fridge for the day I run out of cookies. What’s not to like?
I’ve pared down the ingredients in this chewy Keto pecan cookie recipe as much as possible. But if you are feeling adventurous, you could customise it the way you like. You could try adding vanilla, cinnamon or even mixed spice (aka pumpkin spice) for more distinctive autumn flavours. 1-2 tsp each should do the trick.
The sweetener I used is Sukrin Gold, which has a deep caramel taste similar to brown sugar. If you want to bake with a regular granulated sweetener, adding vanilla extract, for example, would give that additional kick you’re otherwise missing out on.
And, of course, there is the option to add a chocolate twist. Either chocolate chips or dipping the finished cookie in melted chocolate works. Just make sure you use either sugar free chocolate or dark chocolate with at least 85% cocoa solids.
If you like the idea of your own personal stash of cookies, you could also try out my favourite Chocolate Chip Cookies, these super crunchy Sugar Free Italian Walnut Kisses or Mellissa’s brilliant Low Carb Almond Crescent Cookies. Or give your cookie cutters an outing with this easy Cut Out Cookie recipe which has a delicious coconut butter glaze.
Sharing is entirely optional!
Katrin Nürnberger loves cats, reading, running, living in London and cooking sugar free & low carb dishes for her family. You can follow her blog Sugar Free Londoner on Facebook, Pinterest or Instagram.
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- 2 cups (250g) ground pecans
- 1 large egg
- 1 tbsp salted butter, room temperature
- ½ tsp baking soda
- ¼ cup granulated sweetener (I used Sukrin Gold)
- Optional: 20 additional pecan halves to decorate
- Pre-heat the oven to 175 Celsius/350 Fahrenheit.
- Grind pecan halves in the food processor. I used scales to weigh them, but if you don’t have scales, roughly 2 ½ cups of pecan halves should give you the 2 cups of ground pecans you need.
- Add all other ingredients and mix until well-combined.
- Form little balls in your hand and flatten into a cookie. Place cookies onto a tray lined with baking/parchment paper. If desired, place a pecan half on each cookie.
- Bake 9-12 minutes until slightly browned on the edges.
- The cookies are very soft when straight out of the oven. They firm up when they cool down.