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 the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Mix the butter and sweetener: Using a hand mixer, combine the softened butter and powdered sweetener until fluffy.
Incorporate peanut butter and egg yolk: Add the peanut butter and mix well, followed by the egg yolk.
Add dry ingredients: Fold in the almond flour, coconut flour, and Himalayan salt until the batter thickens.
Form the cookies: Use a scoop or teaspoon to shape the cookie dough into rounds and place them on the prepared baking sheet.
Top with pecans: Sprinkle chopped pecans and extra salt on top of each cookie.
Bake the cookies: Bake for 11 to 15 minutes, or until the bottoms are golden.
Cool completely: Allow the cookies to cool fully so they harden 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 the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Mix the butter and sweetener: Using a hand mixer, combine the softened butter and powdered sweetener until fluffy.
Incorporate peanut butter and egg yolk: Add the peanut butter and mix well, followed by the egg yolk.
Add dry ingredients: Fold in the almond flour, coconut flour, and Himalayan salt until the batter thickens.
Form the cookies: Use a scoop or teaspoon to shape the cookie dough into rounds and place them on the prepared baking sheet.
Top with pecans: Sprinkle chopped pecans and extra salt on top of each cookie.
Bake the cookies: Bake for 11 to 15 minutes, or until the bottoms are golden.
Cool completely: Allow the cookies to cool fully so they harden 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