![Low Carb Butter Pecan Cookies • Low Carb with Jennifer Low Carb Butter Pecan Cookies • Low Carb with Jennifer](https://jenniferbanz.com/wp-content/uploads/2023/11/low-carb-butter-pecan-cookies-9.jpg)
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 on a yellow background](https://jenniferbanz.com/wp-content/uploads/2023/11/low-carb-butter-pecan-cookies-8.jpg)
![a stack of homemade pecan sandies](https://jenniferbanz.com/wp-content/uploads/2023/11/low-carb-butter-pecan-cookies-10-360x360.jpg)
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
![toasted pecans on a sheet pan](https://jenniferbanz.com/wp-content/uploads/2023/11/low-carb-butter-pecan-cookies-2.jpg)
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!
![chopped pecans in a food processor](https://jenniferbanz.com/wp-content/uploads/2023/11/low-carb-butter-pecan-cookies-3.jpg)
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 consistency of creamed butter and sugar on a mixing paddle](https://jenniferbanz.com/wp-content/uploads/2023/11/low-carb-butter-pecan-cookies-1.jpg)
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.
![dough for pecan cookies](https://jenniferbanz.com/wp-content/uploads/2023/11/low-carb-butter-pecan-cookies-4.jpg)
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.
![pecan cookie dough portioned into cookies](https://jenniferbanz.com/wp-content/uploads/2023/11/low-carb-butter-pecan-cookies-5.jpg)
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.
![cookies formed into disks](https://jenniferbanz.com/wp-content/uploads/2023/11/low-carb-butter-pecan-cookies-6.jpg)
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.
![baked cookies on a yellow background](https://jenniferbanz.com/wp-content/uploads/2023/11/low-carb-butter-pecan-cookies-7.jpg)
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.