30 minsSnacks and Dessert

Butter pecan keto cookies

Makes: twenty servings; enjoy leftovers tomorrow
Makes: twenty servings; enjoy leftovers tomorrow


  • ½ cup pecans
  • ½ cup butter
  • ½ cup erythritol
  • 1 ¾ cups almond flour
  • 2 tbsp coconut flour
  • ½ tsp vanilla


  1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment. Chop pecans.

  2. In a bowl, beat together butter and erythritol until light and fluffy, about 2 minutes, Add almond flour, coconut flour and vanilla; beat until combined. Fold in pecans.

  3. Roll dough into 1-inch balls and place on the prepared baking sheets. Flatten slightly. Bake 10 to 15 minutes, until edges are golden.

  4. Let cool. Enjoy 1 cookie per serving, or store in an airtight container at room temperature for future snacking.