Keto Pecan Pie Cookies
Keto pecan pie cookies have all of the fall flavors of pecan pie while in the form of freshly baked cookies! These keto cookies are a great way to satisfy your pecan pie cravings without the sugar. You won’t even have to go through the hassle of baking a whole low-carb pecan pie from scratch!
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Cookie Pie Crust Ingredients
Keto Pecan Pie Filling Ingredients
Chocolate Drizzle Ingredients
Keto Pecan Pie Cookies Directions
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 keto 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.
Add pecan pie filling
Spoon 1-2 tablespoons of pecan pie filling into each cookie boat.
Bake in a 375 degree oven for 10-12 minutes. Remove from oven and let cool before handling.
Chocolate drizzle (optional)
While cooling, drizzle melted chocolate on top of each cookie.