Keto Pecan Pinwheel Cookies
Published December 13, 2021 • Updated February 25, 2026
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I make these keto pinwheel cookies with a buttery shortbread base rolled around a maple pecan filling. That spiral looks impressive, but they're one of the easiest slice-and-bake cookies I've ever pulled off.
I start my holiday baking list early every year, and these are always on it. While I love my classic keto sugar cookies and chocolate chip cookies, this recipe hits differently because the spiral makes people think you spent hours in the kitchen.
Traditional pinwheel cookies use two colored doughs layered and rolled together, which is a lot of fiddly work. I skip all of that. One sheet of shortbread dough, one spread of crushed pecans and maple syrup, roll, chill, slice. That’s it. The pecan filling creates that dark swirl against the butter-colored dough, and you get the visual payoff without the headache.
The base is a simple shortbread made with almond flour and coconut flour. If you’ve made my almond flour cookies or pecan pie cookies, you already know how this dough handles. It’s rich, buttery, and holds together well once chilled. The coconut flour absorbs moisture and gives the cookies structure without making them dense or gritty.
The maple pecan filling is where all the flavor lives. I toast my pecans first (always), pulse them in the food processor, and mix in sugar-free maple syrup and egg yolks. The yolks bind everything into a sticky paste that spreads evenly and stays put when you roll. That’s what gives you clean spiral slices instead of a crumbly mess.
What makes this recipe a go-to for holiday baking is the make-ahead factor. I roll the dough into a log, wrap it tight, and stash it in the fridge for up to two days. When I’m ready, I pull it out, slice off as many cookies as I want, and bake. The rest goes back in the fridge. Perfect for cookie tins, holiday gift boxes, or just having on hand when someone needs a treat.
At 1.2g net carbs per cookie, these fit into a low carb holiday spread without anyone noticing. I’ve brought them to parties where nobody knew they were keto, and the plate always comes back empty. If you want more holiday baking ideas, my Christmas tree cookies and yule log are two more I make every December.
How to make these slice and bake cookies
Make the shortbread dough
- Sift together dry ingredients. I sift the almond flour, coconut flour and salt every time. It creates a lighter, airier flour that gives you the softest cookie crumb.
- Cream butter, sweetener and vanilla. Shortbread is all about the butter. It gives these cookies rich flavor without making them greasy.
- Chill and roll. Since this dough is gluten-free, it doesn’t have the elasticity you get from all-purpose flour. Chilling for 30 minutes makes it firm enough to roll without sticking. Roll it between two sheets of parchment paper into a rectangle about 1/4 inch thick.
Make the maple pecan filling
- Toast and crush pecans. Toasting is optional, but I always do it. The flavor difference is noticeable. Pulse them in a food processor until coarsely ground.
- Make it sticky. Add sugar-free maple syrup and egg yolks. This binds the pecans into a paste that spreads evenly and stays put when you roll.
Troubleshooting the roll
If your dough cracks or sticks while you’re rolling it up, pop it back in the fridge for 10 minutes. I learned this after my first batch split right down the middle. The dough just needs to be cold enough to hold its shape. Roll slowly, keep it tight, and press the seam to seal. If you’re not baking right away, the rolled log keeps in the fridge for two days.
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Ingredients
1 1/2 cups almond flour -
1/4 cup coconut flour
-
1/4 teaspoon salt
-
3/4 cup unsalted butter, softened
-
1/2 cup sugar free sweetener
-
1 teaspoon vanilla extract
-
1 1/2 cups crushed pecans
-
1/4 cup sugar free maple syrup
-
2 egg yolks
-
1 egg white, optional
Step by Step Instructions
Step by Step Instructions
Sift flours
In a medium bowl, sift together almond flour, coconut flour and salt.
- Almond flour
- Coconut flour
- Salt
Cream butter and sweetener
In a large bowl, add softened butter and sugar free sweetener. Cream together using an electric mixer until light and fluffy. Mix in vanilla extract.
- Butter
- Sugar-free sweetener
- Vanilla
Add dry ingredients to wet ingredients
Slowly add in dry ingredients into the butter mixture while mixing with the electric mixture until combined.
Refrigerate dough
Place cookie dough onto a sheet of parchment paper and mold into a rectangle shape. Place a sheet of parchment paper on top of the dough and refrigerate for 30 minutes.
Make maple pecan filling
Add chopped pecans to a food processor or blender. Pulse a few times until finely ground. Add sugar-free maple syrup and egg yolks. Pulse until combined and a paste forms.
- Pecans
- Sugar-free maple syrup
- egg yolks
Spread it
Remove cookie dough from the refrigerator. Keeping the dough sandwiched between the parchment paper, roll out dough into a large rectangle shape about 1/4 inch thick. Spread maple pecan filling evenly on top of the dough, leaving 1/2-inch border around all edges.
Roll it
Starting with the long end, roll dough tightly and press to seal the seam. Wrap in parchment paper or plastic wrap and refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees.
Slice and bake
Using a sharp or serrated knife, slice off cookie rounds about 1/4 inch thick and place on a parchment lined baking tray. Brush with egg white to create a slight sheen on the cookies (optional). Bake at 350 degrees for 10 minutes or until slightly golden around the edges. Remove from oven and let cool completely before transferring to a wire rack or handling.
- Egg white
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 freeze the unbaked dough log, or should I bake first?
I've tried both, and my answer is always bake first. The pecan filling absorbs moisture when the raw log thaws, and the spiral gets messy. What I do is bake a full batch, let them cool completely, then layer them between parchment paper in a freezer-safe container. They hold for three months. When I want a few, I pull them straight from the freezer and they're ready in about ten minutes at room temp.
What does the egg white wash actually do?
I brush a thin layer of egg white on top before baking to give the cookies a slight sheen. It's purely cosmetic. The cookies taste the same without it, so I only bother when I'm making these for a cookie tin or holiday gift box where presentation matters. If I'm baking a batch for my family on a Tuesday night, I skip it.
How do I stop the dough from cracking or sticking when I roll it up?
Temperature is everything. If the dough is cracking, it's too cold and needs five minutes at room temp to soften slightly. If it's sticking to the parchment, it's too warm and needs to go back in the fridge. I've had both happen in the same batch. The sweet spot is dough that's firm but still pliable. I roll slowly, keep it tight, and press the seam closed at the end.
Is there a way to make these dairy-free?
I've swapped the butter for coconut oil and it works. The dough is slightly less rich, but it still rolls and holds its shape. A dairy-free butter alternative also works if you want the buttery flavor closer to the original. I'd avoid margarine since the water content can throw off the texture.
What can I use instead of sugar-free maple syrup?
Any sugar-free pancake syrup works as a straight swap. I've also used a few drops of maple extract mixed into the egg yolks with a tablespoon of water, and it held the filling together fine. The maple flavor is what makes these cookies stand out though, so I wouldn't skip it entirely.
Can I make these without a food processor for the pecan filling?
I've done it both ways. Put the pecans in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan. You want coarse pieces, not powder, so this method actually gives you more control than pulsing in a food processor. Mix the crushed pecans with the maple syrup and egg yolks by hand and it comes together in about a minute.
Can I make these without an electric mixer?
I have. A pastry cutter or even a fork works for creaming the butter and sweetener together. It takes a few extra minutes and you need the butter fully softened, but the dough comes together fine. I wouldn't try it with cold butter though.
Made these four or five times now and chilling the log for a full hour is non-negotiable for me. The spirals come out clean, no cracking, which matters because half the appeal of these is how they look when you slice. The maple pecan filling caramelizes slightly at the edges and that's the part I look forward to most. I do pull them at 11 minutes though, not the full time, my oven runs warm and the bottoms get too dark otherwise.
Caramelized pecan edges are the whole point. And 11 minutes is smart if your oven runs hot. Better early than burned on the bottom.
Brought these to a Super Bowl party and they were gone before halftime (out of maybe forty cookies). The spiral makes them look like you ordered from somewhere, which I think is why three people came up to ask before I could even get a drink. I started not mentioning the keto part because every single time it turned into 'no but seriously, what bakery.' The maple pecan filling is so freaking good I'm still thinking about it two weeks later.
Forty cookies gone before halftime is wild. The 'what bakery' thing happens every time I bring these somewhere too (nobody believes slice-and-bake cookies look like that). The maple pecan filling is what gets people.
Making these for a family gathering next weekend so I want to prep as much as possible now. Can I freeze the dough log before I slice and bake, or does the pecan filling mess with that? My instinct is to bake first and freeze, but I've wasted too much keto dough learning that lesson the hard way.
Your instinct is right. Bake, cool completely, wrap tight, and freeze. Three months and they come out fine. I'd skip the raw dough log route for these.