Description
"Peanut Butter Pecan Cookies" combine creamy peanut butter with crunchy pecans for a deeply satisfying, low-carb dessert. Almond and coconut flour create a tender base, while a pinch of Himalayan salt enhances the nutty sweetness. These cookies bake quickly, firm up as they cool, and store well for later snacking. At just 0.8g net carbs per serving, they’re a perfect guilt-free indulgence for keto or low-sugar lifestyles—great with tea, coffee, or packed as a nourishing midday bite.
Ingredients
1/2 cup Peanut Butter, unsalted and unsweetened
4 Tablespoons Butter, softened
1/3 cup Stevia and Erythritol Blend, powdered
1/2 cup Almond Flour
1 Tablespoon Coconut Flour
1 Egg, yolk only
1/4 Teaspoon Himalayan Salt and extra for sprinkling
2 Tablespoons Pecans, chopped
How To Make
Preheat the oven: Set it to 175°C (350°F) and line a baking sheet with parchment paper.
Cream the butter and sweetener: Use a hand mixer to beat the softened butter with powdered erythritol until light and fluffy.
Add peanut butter and yolk: Mix in the peanut butter until smooth, then beat in the egg yolk until fully combined.
Mix the dry ingredients: Stir in almond flour, coconut flour, and salt to form a thick dough.
Shape the cookies: Scoop out portions of dough and roll them into balls. Place on the prepared baking sheet.
Top with pecans: Sprinkle chopped pecans and a pinch of salt on each one.
Bake: Bake for 11–15 minutes, until the bottoms are golden.
Cool to set: Let the cookies cool completely so they firm up before serving.
Ingredients
1/2 cup Peanut Butter, unsalted and unsweetened
4 Tablespoons Butter, softened
1/3 cup Stevia and Erythritol Blend, powdered
1/2 cup Almond Flour
1 Tablespoon Coconut Flour
1 Egg, yolk only
1/4 Teaspoon Himalayan Salt and extra for sprinkling
2 Tablespoons Pecans, chopped
How To Make
Preheat the oven: Set it to 175°C (350°F) and line a baking sheet with parchment paper.
Cream the butter and sweetener: Use a hand mixer to beat the softened butter with powdered erythritol until light and fluffy.
Add peanut butter and yolk: Mix in the peanut butter until smooth, then beat in the egg yolk until fully combined.
Mix the dry ingredients: Stir in almond flour, coconut flour, and salt to form a thick dough.
Shape the cookies: Scoop out portions of dough and roll them into balls. Place on the prepared baking sheet.
Top with pecans: Sprinkle chopped pecans and a pinch of salt on each one.
Bake: Bake for 11–15 minutes, until the bottoms are golden.
Cool to set: Let the cookies cool completely so they firm up before serving.
Peanut Butter Pecan Cookies
Nutrition List (per serving)
Total Fat: 9.9g | Carbs: 2g | Added Sugar: 0g | Fiber: 1.2g | Protein: 1.9g | Net Carbs: 0.8g
Grade
0–2g Net Carbs
Preparation Time
40 Minutes
Servings
15 Servings