Category, , , , DifficultyBeginner

These keto pecan sandies will satisfy your sweet cravings on the ketogenic diet with only 1.2g net carbs per cookie! Ready in 20 min!

Keto Pecan Sandies (Low Carb Pecan Shortbread Cookies)

Yields9 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients:
 ¾ cup finely ground almond flour (3.5oz/100g)
 ¼ cup granulated erythritol (1.8oz/50g)
 ¼ cup soft butter (2.1oz/60g)
 pinch of salt
  cup chopped pecans (1.8oz/50g)

Instructions:
1

Preheat the oven to 350°F/180°C.
Mix all of the ingredients and knead with your hands until you get a smooth dough.
 

2

Form flat and round cookies with your hands. (Recipe will yield approx. 9 pecan Sandies).

This step might be a little bit tricky because the pecans disrupt the dough and they may fall apart quite easily.

My tip: Be patient! Once the cookies are on your baking tray you'll be good to go. They won't fall apart once they've been baked.

 

3

Bake the cookies for approx. 10 minutes in your preheated oven.

Make sure to keep an eye on the cookies, as in my experience, almond flour tends to burn faster than regular wheat flour.
 

4

Let the cookies cool down before enjoying them with a hot cup of tea or coffee!

(Don't worry if the cookies seem soft once they're out of the oven - that's totally normal and they'll harden up once they are cool.)
 

Storage:
5

Store in an air-tight container for approx. 1-2 weeks.

*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!

Nutrition Facts

Serving Size 1 cookie

Servings 9


Amount Per Serving
Calories 133
% Daily Value *
Total Fat 10.8g17%
Total Carbohydrate 3.5g2%
Dietary Fiber 2.3g10%
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients:
 ¾ cup finely ground almond flour (3.5oz/100g)
 ¼ cup granulated erythritol (1.8oz/50g)
 ¼ cup soft butter (2.1oz/60g)
 pinch of salt
  cup chopped pecans (1.8oz/50g)

Directions

Instructions:
1

Preheat the oven to 350°F/180°C.
Mix all of the ingredients and knead with your hands until you get a smooth dough.
 

2

Form flat and round cookies with your hands. (Recipe will yield approx. 9 pecan Sandies).

This step might be a little bit tricky because the pecans disrupt the dough and they may fall apart quite easily.

My tip: Be patient! Once the cookies are on your baking tray you'll be good to go. They won't fall apart once they've been baked.

 

3

Bake the cookies for approx. 10 minutes in your preheated oven.

Make sure to keep an eye on the cookies, as in my experience, almond flour tends to burn faster than regular wheat flour.
 

4

Let the cookies cool down before enjoying them with a hot cup of tea or coffee!

(Don't worry if the cookies seem soft once they're out of the oven - that's totally normal and they'll harden up once they are cool.)
 

Storage:
5

Store in an air-tight container for approx. 1-2 weeks.

*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!

Keto Pecan Sandies (Low Carb Pecan Shortbread Cookies)
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