Keto Pecan Pie Cookies
Published November 7, 2021 • Updated February 26, 2026
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I've been making these pecan pie cookies every fall since 2021, and the folded-rim boat shape is what makes them different from anything else out there. Flaky almond flour crust, gooey sugar-free pecan filling, and edges that go candy-crisp in the oven.
I first made keto pecan pie cookies back in 2021, and I’ve tweaked the recipe every fall since. The concept is straightforward: a flaky, buttery almond flour cookie base folded into little boats and filled with thick caramelized pecan filling. The result is somewhere between a cookie and a miniature pie, and I actually prefer them to a full-size slice.
The technique that sets these apart is folding the rim up into a boat shape. After several batches, I started folding the rim thicker because that edge caramelizes and gets almost candy-crisp in the oven. It’s the best bite. Reader Jessica discovered the same thing on her fourth batch: ‘that little rim gets almost candy-crisp and it is SO good.’ When two people arrive at the same conclusion independently, you know it’s real.
For the crust, I use almond flour and coconut flour with xanthan gum for the right flaky texture. Cold butter, cubed small, pulsed in a food processor instead of mixed by hand. Overwork this dough and you lose the flakiness. It’s the same approach I use for my almond flour cookies. Chill the rolled-out dough for 20 minutes before cutting. That step is non-negotiable.
The filling is where I learned the most through trial and error. I originally posted this with maple syrup in the directions and caramel syrup in the ingredients because I tested both. Caramel wins for a richer, deeper flavor. I also tested oven temperatures: 375 beats 400 every time for this recipe. At 400, the filling bubbles over before the crust sets. At 375, you get 10-12 minutes of even baking and the filling thickens without spilling.
One thing I want to flag: the filling consistency depends on your stove. Electric ranges take longer to thicken than gas. A reader named Ty had trouble with runny filling, and when I looked into it, stove heat was the issue. Start with the burner off, mix everything cold, then bring the heat up slowly to medium-low. You want a pudding-like consistency before it goes into the boats.
These are a low carb dessert that actually feels special. I bring them to Thanksgiving every year and people who aren’t watching carbs eat them too. Pecans have the lowest net carbs of any nut (4.2g per cup chopped), so the whole cookie stays surprisingly light on carbs. If you like this style of fall baking, my full-size pecan version is the obvious next step. I also love my pecan pinwheel cookies for a completely different take, and my pumpkin pie pairs well on the same holiday table.
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Cookie Pie Crust Ingredients
1 cup almond flour -
3 tablespoons coconut flour
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1/4 cup sugar free sweetener
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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1/2 cup unsalted butter, chilled & cubed
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1 oz cream cheese, softened
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1 egg
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1 1/2 teaspoons rice vinegar or apple cider vinegar
Keto Pecan Pie Filling Ingredients
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2 tablespoons butter, melted
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1/2 cup chopped pecans
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1/3 cup sugar-free brown sugar
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1/4 cup sugar free caramel
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2 eggs
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1/8 teaspoon salt
Chocolate Drizzle Ingredients
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1/4 cup sugar free chocolate chips, melted(optional)
Step by Step Instructions
Step by Step Instructions
Make pie crust cookie dough
Add almond flour, coconut flour, sugar free sweetener, xanthan gum and salt to a food processor. Pulse until combined. Add cold butter & cream cheese. Pulse until coarse crumbled form. Add egg and vinegar. Pulse until dough ball forms.
Roll out cookie dough
Place cookie dough in between two sheets of parchment paper. Roll out with a rolling pin until dough is about 1/4 inch thick. Place in the refrigerator to cool for 20 minutes.
Make pecan pie filling
Meanwhile, to an unheated sauce pan, add melted butter, chopped pecans, sugar-free brown sweetener, keto caramel syrup, eggs and salt. Stir until combined. Turn on heat to medium-low and cook until mixture has thickened into a pudding like consistency. Stir often. Remove from heat and set aside once thickened. **NOTE: If you start with your burn on, your eggs may curdle so mix first and heat up slowly.
Punch out cookie shapes
Using a 2 inch round cookie cutter, punch out cookie shapes from the flatten cookie dough and place on a parchment lined baking tray.
Make a boat
Fold the edges up along each cookie to create a boat in order to hold in the filling. Place in freezer to set for 5-10 minutes. Preheat oven to 375 degrees.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I substitute almond flour with another flour?
I've tested this with sunflower seed flour and it works, but the flavor shifts slightly and the texture is a bit denser. If you're nut-free, that's your best option. I wouldn't use coconut flour as a 1:1 swap here because it absorbs way more liquid and you'll end up with a dry, crumbly crust that falls apart.
What sweetener works best for these cookies?
I use a granulated sugar-free sweetener for the crust and sugar-free brown sweetener for the filling. I've tested erythritol and allulose side by side: erythritol gives a crisper crust, allulose makes everything softer and more caramel-like. My preference is erythritol in the crust and allulose in the filling if you want the best of both textures.
Can I make these dairy-free?
I've made a dairy-free version using coconut oil in place of butter and a dairy-free cream cheese alternative. The crust isn't quite as flaky (butter really is the key to flakiness), but the flavor is still good. I'd use refined coconut oil so you don't get a coconut taste competing with the pecans.
How many net carbs are in each cookie?
Each cookie comes out to roughly 3-4g net carbs depending on the sweetener I use. I get about 18 cookies per batch using a 2-inch cookie cutter. Allulose technically has fewer countable carbs than erythritol depending on how you track, but I count them the same for simplicity in my recipes.
Can I use a muffin tin instead of shaping boats?
Reader Debbie Lynn mentioned pressing the dough into a muffin tin to make little pies instead of boats, and I think that's a smart approach if you're worried about filling spilling over. I'd use a mini muffin tin, press the dough in thin, and reduce baking time by a couple minutes since the tin conducts heat differently than a flat baking sheet.
Should I toast the pecans before adding them to the filling?
I don't toast mine because the pecans get plenty of color and flavor during baking. But I tried it once with pre-toasted pecans and the filling had a noticeably deeper, nuttier taste. If you want that, toast your chopped pecans in a dry skillet for 3-4 minutes before mixing them into the filling. Just let them cool first so they don't start cooking the eggs early.
Can I double or triple this recipe?
I've doubled it with no issues. Just double everything straight across. The only thing I'd flag is that a larger batch of filling takes longer to thicken on the stove, so give it extra time and keep stirring. I haven't tripled it myself, but I'd expect the same approach to work as long as your food processor can handle the larger volume of dough.
My sister is dairy-free and I want to bring these to her this weekend. I've used vegan butter in keto crusts before with okay results, but dairy-free cream cheese in a dough is new for me. If I swap both, will the crust still hold together when folding those edges into the boat shape?
It holds. The xanthan gum is doing the structural work, not the fat. Dairy-free cream cheese goes soft fast so chill the dough an extra 15-20 minutes before you shape the edges. I've used vegan butter here and flakiness drops a little but it folds clean.
Didn't realize the xanthan gum was handling the structure like that. Will give it the extra chill time before shaping.
Batch four and I cannot stop thinking about how the pecan filling caramelizes against the folded crust edge (that little rim gets almost candy-crisp and it is SO good). That one bite is the entire reason I keep making these.
Ha, four batches deep. That caramelized edge is everything. I fold the rim a little thicker now just to get more of it.
Can't wait to try! My daughter and I luv pecan pie bars I make. We need a low carb version so thAnks. I will put 'cookie' in my muffin tin tho to not worry about spillage and create lil pies.
This is what I do.
Hello
I'm diabetic can I use this recipe
Yes, it is very low in carbs and sugars
I made these last night on my electric stove and it did take awhile for the filling to get to the right texter but it was good. The cookies are yummy. Thank you Annie for the great recipe
Electric stoves take longer for that filling to thicken. I do medium-high heat with constant stirring and pull it when it coats the back of a spoon.
These look really tasty (as do all of your recipes!) Do you have a food processor that you prefer? Also, you noted caramel syrup (ChocZero) in the ingredients, and maple syrup in the directions. Do you have a preference for the flavor? Thanks!
I'll get that fixed on the syrup. You can actually use either one. But I prefer the caramel. The food processor I have is a Breville. It's pretty awesome. Expensive but it can grate a whole block of cheese in seconds. I also like Cruisinarts.
Hi! Can’t wait to try this recipe, but I need to make double or maybe even triple the amount. Are there any ingredients you’d recommend I Not double or triple completely? (Like for ex., less melted butter or less eggs, etc..?) Thanks! Love your recipes!
I haven't experimented with doubling or tripling but I would just double or triple everything just to be one the safe side.
Had real trouble getting the "pudding-like" consistency for the filling. Followed the directions exactly, but left it very runny.
I'm sorry you had trouble. It sounds like you need to cook it longer. Some stove tops vary depending on gas or electric so temperature settings are always matched.
Hi- in your instructions you mention preheating the oven to 400 and then further down you say to bake in a 375 oven. Which is correct? Thanks!
375...I fixed it. Sorry about that. I experimented with both temperatures. I liked the cookies baked at 375 a little better, but 400 for shorter time actually works too.