Keto Pecan Pinwheel Cookies
Published December 13, 2021 • Updated February 2, 2026
An easy Holiday keto cookie for your cookie tray
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Slice, bake and even freeze these keto pinwheel cookies made with a sugar cookie base and rolled in a maple pecan filling. That spiral swirl looks impressive, but they're surprisingly easy to pull off.
Baking around the holidays is almost as important as the season of giving itself. I start my baking list early to make sure I get every Christmas treat on that list – from classics like sugar cookies and chocolate chip cookies to fun unique recipes like these swirl cookies or my gingerbread house made out of waffles.
Traditional pinwheel cookies involve layering two colors of cookie dough on top of each other and rolling them to form an alternating colored spiral when you slice them. To make those cookies can be a lot of work because you have to color the dough with food coloring and layer the two colored doughs right on top of each other in a rectangle shape.
This recipe is much easier to make. I skip the two layers of dough and instead spread a dark mixture of crushed pecans and maple syrup on a single sheet of cookie dough – such a classic holiday flavor combination.
How to make keto pinwheel cookies
Make shortbread cookie dough
- Sift together dry ingredients. I highly recommend sifting the almond flour, coconut flour and salt together as it creates a light, airy flour for the softest cookie crumb.
- Cream in butter, sweetener and flavor. Shortbread cookies are all about the butter. The butter gives these cookies lots of flavor without making them greasy.
- Chill and roll. Since these cookies are gluten-free, they aren’t as resilient as regular cookie dough. The dough lacks the elasticity and structure that gluten provides with all-purpose flour. To roll it out without it sticking to the rolling pin or parchment paper, chill the dough first. Once chilled, roll dough out into a rectangle shape that is about 1/4 inch thick.
Make maple pecan filling
- Toast and crush pecans. For ultimate nutty flavor, toast the pecans in the oven on a baking sheet or over the stove top in a skillet. This step is optional but makes for tasty cookies. Crush the pecans in to coarse ground using a food processor.
- Make it sticky. Add in sugar-free maple syrup and egg yolks. This will help bind the pecans creating a sticky paste.
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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 (Free) →Frequently Asked Questions
Can I substitute almond flour with another type of flour?
Sunflower seed flour works as a nut-free swap - it measures cup for cup with almond flour. The flavor and texture will be a little different, but it gets the job done.
How do I store my keto pecan pinwheel cookies?
I keep mine in an airtight container at room temperature for up to a week. You can also freeze them for up to three months.
Is there a way to make these cookies dairy-free?
Swap the butter for coconut oil or a dairy-free butter alternative. Both work well in this recipe.
What can I use instead of sugar-free maple syrup?
Any sugar-free syrup works here. You could also mix water with a few drops of liquid stevia, though the maple flavor is what really makes these cookies special.
Are these cookies suitable for a low-carb diet?
With just 1.2g net carbs per cookie, these are a great low-carb treat. The almond and coconut flour keep the carbs down without sacrificing taste.
