These buttery pecan cookies, or better know as pecan sandies, are full of finely chopped toasted pecans which give such a great crunch. There are no eggs in this recipe so they have a nice crispness that is uncommon with a sugar free cookie. If you’ve been looking for a crunchy low carb cookie, this might be the one!
Low Carb Butter Pecan Cookies
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Servings: 12
Calories: 168
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Ingredients
US to Metric Conversion Chart for Common Keto Ingredients
Equipment
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1 Rimmed half sheet pan = 18×13 inch (46cm x 33cm)
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stand mixer or electric mixer
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2 tablespoon (35 mL) cookie scoop or 2 spoons (for dividing the batter evenly)
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Instructions
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Prepare the pecans: Preheat the oven to 350F (175C). Spread the pecans on a rimmed baking sheet and toast for 5-7 minutes, shaking the pan halfway through so they toast evenly. The pecans will become fragrant and a slightly darker brown. Let cool enough to handle, then finely chop in a food processor or with a sharp knife. Set aside.
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Keep the oven at 350F (175C) and line a rimmed half sheet pan with parchment paper.
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While the nuts are cooling, cream the butter and sugar. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment or a in large bowl (use an electric mixer). Beat on medium speed for about 3-5 minutes, until the mixture is pale yellow and fluffy (see photos below recipe card). Be sure to scrape the bowl halfway through the process.
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After creaming, scrape the edges and bottom of the bowl with a rubber spatula, then add the remaining ingredients to the bowl and continue to mix until just fully combined.
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Using a 2 tablespoon (35mL) cookie scoop or 2 spoons, divide the dough into 12 equal portions and place evenly spaced on the lined sheet pan. Flatten the tops and shape the cookies so they are approximately ½ inch (1.27cm) thick and a disk shape.
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Bake in the center of the preheated oven for 10 minutes. The bottom edges will turn golden brown. Let cool on the pan before serving.
Jennifer’s tips
- Pecans: I used 120 grams of pecan pieces for this recipe, but you can also use pecan halves. I like to use pieces because they are easier to toss around the pan while toasting. If using pecan halves, be sure to weigh them out with a kitchen scale so you have the proper amount.
- Store the cookies in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Servings: 12
Nutrition per serving
Serving: 1cookie | Calories: 168 | Carbohydrates: 3g | Protein: 3g | Fat: 17g | Fiber: 2g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Photos to reference while making the cookies
The pecan pieces after roasting…they smell toasty and have a nice crunch. It’s really easy to go from toasty to burned while toasting nuts. Keep an eye, and nose on them!
This is about the consistency you want your pecans to be. You could go even finer if you want, I just wouldn’t have them any coarser than this.
The reason we cream our butter and sugar (or granulated sweetener) together for baked goods is so the sugar slices through the softened butter and makes air bubbles for a less dense cookie. Scrape the bowl down halfway through the creaming process for the best results.
After the butter and sugar are creamed together, we can add the other ingredients and mix until they are just combined. Our dough is thick and slightly crumbly.
The cookie dough should be divided into 12 even cookies. I always use a cookie scoop because it is the best way to get cookies that are perfectly even. Place them on the pan evenly spaced.
For best results and even cooking, I like to shape the cookie dough into perfect round disks. I flatten the tops with wither my fingers or a flat bottomed cup.
The cookies bake in a 350F (175C) oven for exactly 10 minutes. The bottoms and edges turn a beautiful golden brown. Let them cool on the pan before serving.
