Keto Pecan Pie Cookies
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Keto Pecan Pie Cookies
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This makes a total of 12 servings of Keto Pecan Pie Cookies. Each serving comes out to be 314 calories, 30.2g fats, 2.7g net carbs, and 6.1g protein.
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Ingredients
Cookie Base:
- 2 cups almond flour sifted
- ¼ cup butter
- 1 egg large
- ¼ cup cream cheese room temperature
- ⅓ cup allulose
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon xanthan gum
Pecan Pie Filling:
- 5 tablespoon butter
- ½ cup allulose
- 1 ¼ cups pecans chopped
- ⅓ cup heavy cream
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- salt to taste, ~1/8 teaspoon
Instructions
- Gather and prep all of your ingredients.
- Beat together the cream cheese, butter, and allulose until pale.
- Add in the egg and vanilla, then beat again until completely incorporated.
- Add in the almond flour, baking powder, and xanthan gum.
- Mix together again until smooth and no lumps are present.
- Place the dough in plastic wrap and refrigerate for 20-30 minutes to firm up.
- Once ready, pre-heat your oven to 325F. Line a baking sheet with parchment paper and form dough into 1.5-inch balls. Place the balls down on the sheet, then press an indentation into the cookies by using your thumb or the back of a spoon. Bake the cookies for 15-18 minutes or until lightly golden.
- While cookies are baking, add chopped pecans to a pan over medium-low and toast for 3-4 minutes until fragrant.
- In a separate saucepan, combine the butter and allulose over medium heat until bubbling and shiny. Stir frequently to prevent burning.
- Add the toasted pecans, heavy cream, cinnamon, vanilla, and salt to taste. Stir together until well combined.
- Once cookie bases have cooled, generously spoon the pecan pie filling into each of the indentations.
- Store in an air-tight container and enjoy as desired! Keep at room-temp for up to a week, or freeze for long-term storage.
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