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When you have a cookie craving but you don’t want to blow your healthy eating, these Keto Chocolate Pecan Cookies are the treat you need! Gluten-free and so easy to make, they are perfectly chocolatey and great for the holidays!
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If you follow a keto lifestyle, or simply don’t want to overdo things over the festive period, then you have go to try these Keto Chocolate Pecan Cookies!
They are so rich and chocolatey, with flavors of cinnmaon and vanilla, and it’s super easy to make a big batch. They are great if you are looking for a food gift for friends and family.
Be careful though, because one definitely isn’t enough!
For more healthier cookies, be sure to try my Paleo Walnut Cookies and Paleo White Chocolate Macadamia Nut Cookies.
Why you will love these Keto Chocolate Pecan Cookies
- Healthier choice: Made with almond flour, these cookies are lower in carbs than most recipes you’ll find and they will fit into your keto lifestyle. Each cookie is around 175 calories.
- Gluten-free: Made with almond flour, these cookies are a great choice if you or anyone in your family has a gluten intolerance.
- Quick and easy: Made with simple ingredients, it takes about 10 minutes to make the cookie dough and they are ready to enjoy in 30 minutes.
Ingredients
- Almond Flour: Almond flour is a great low carb and gluten-free alternative to flour.
- Egg: To bind the ingredients together.
- Pecans: Chopped pecans add a great texture to each bite.
- Swerve Brown Sugar: Swerve brown sugar alternative is low carb. Use brown sugar for a richer taste and chewier cookie.
- Cinnamon and Vanilla: For sweetness and flavor.
- Chocolate Chips: If following keto, use keto chocolate chips like Lily’s. If you don’t need them to be low carb, you can use regular chocolate chips.
- Coconut Oil: For perfectly moist cookies.
How to make Keto Chocolate Pecan Cookies
- Preheat oven to 350 degrees F and line a sheet pan with parchment paper.
- In a bowl, combine all ingredients except pecans and mix thoroughly for 2-3minutes. Fold in pecans.
- Using a small scoop, place cookies on your sheet pan and flatten with a fork. They will expand a little, so leave about 2 inches of space between each cookie.
- Bake in a preheated oven and start checking on them around the 20-minute mark when cooking. You want them to be cooked, but not to burn.
What makes these cookies keto?
With a few simple swaps, you can easily make your favorite cookies keto. We avoid ingredients with high carbohydrates like all-purpose flour, sugar and chocolate chips and use low carb alternatives. These cookies taste amazing! There’s no need to miss out on your favorite treats!
How long do they keep?
Once your cookies have cooled, transfer them to an airtight container. They will keep well for 2 to 3 days at room temperature and up to 5 in the fridge.
Can you freeze them?
Yes! You can freeze the baked cookies for up to 3 months and thaw them at room temperature in 30 minutes to an hour, or reheat them in a low oven. They are great to have on hand when you get a cookie craving!
Freeze the baked Keto Chocolate Pecan Cookies solid on a baking sheet before transferring to a freezer bag. Alternatively, you can place them into an airtight container with the layers separated with parchment.
Can you make these with regular flour?
Almond flour is a must for this recipe. Unfortunately you can’t make a straight swap of all-purpose or another type of flour. Follow the recipe as is for the best cookies!
Recipe Notes and Tips
- Mix the ingredients for the cookies together really well. There should be no dry flour left.
- The cookies will spread a little during baking, so leave a gap between each piece of dough on the baking sheet. Bake in batches if you need to.
- Bake the cookies in a fully pre-heated oven.
More Sweet Treats
- Carrot Cake Bars (Gluten-Free)
- Cranberry Orange Muffins
- Flourless Walnut Chocolate Cake
- Apple Almond Cake (Paleo, Gluten-Free)
Keto Chocolate Pecan Cookies
Save This Recipe
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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
- 1 cup almond flour
- 1 cup chopped pecans
- ⅓ cup Swerve Brown Sugar
- 1 teaspoon cinnamon
- 1 egg
- 1 Tablespoon vanilla
- ½ cup melted coconut oil
- ½ cup keto chocolate chips
Instructions
- Preheat oven to 350 degrees F and line a sheet pan with parchment paper.
- In a bowl, combine all ingredients except pecans and mix thoroughly for 2-3minutes. Fold in pecans.
- Using a small scoop, place cookies on the lined sheet pan and flatten with a fork. Theywill expand a little, so leave about 2 inches space between each cookie.
- Bake in a preheated oven and start checking on them around the 20 minute mark when cooking. You want them to be cooked, but not to burn.
Notes
- Mix the ingredients for the cookies together really well. There should be no dry flour left.
- The cookies will spread a little during baking, so leave a gap between each piece of dough on the baking sheet. Bake in batches if you need to.
- Bake the cookies in a fully pre-heated oven.