Keto Maple Pecan Cookies – Soft, Buttery, and Low-Carb

These cookies taste like a cozy fall afternoon: buttery, nutty, and lightly sweet with a maple finish. They’re easy to make, use simple ingredients, and don’t require chilling the dough. The texture lands somewhere between soft and chewy, with crisp edges if you bake them a little longer.

Best part? They’re low-carb and gluten-free, so you can enjoy a cookie without the sugar crash.

Why This Recipe Works

Almond flour and chopped pecans keep these cookies tender and rich, while still holding their shape in the oven. Granulated erythritol or allulose sweetens without adding sugar, keeping the carbs low and the sweetness clean.

A touch of maple flavoring gives you that classic taste without the syrup. Butter and egg tie everything together for a buttery crumb and a soft bite. It’s the kind of cookie you can make on a weeknight and still serve proudly to guests.

What You’ll Need

• Almond flour (fine blanched): 2 cups
• Pecans, chopped: 3/4 cup (plus extra for topping, optional)
• Granulated keto sweetener (erythritol or allulose): 1/2 cup
• Butter, softened: 1/2 cup (1 stick)
• Egg, large: 1
• Maple extract or maple flavoring: 1 to 1 1/2 teaspoons
• Vanilla extract: 1 teaspoon
• Baking powder: 1 teaspoon
• Ground cinnamon: 1/2 teaspoon (optional, but lovely)
• Fine sea salt: 1/4 teaspoon
• Optional additions: sugar-free chocolate chips (2–3 tablespoons) or a pinch of nutmeg

How to Make It

1. Preheat and prep: Heat oven to 350°F (175°C).

   Line a baking sheet with parchment paper for easy cleanup and even browning.

2. Cream the butter and sweetener: In a mixing bowl, beat softened butter and the granulated sweetener until light and fluffy, about 1–2 minutes. This helps the cookies rise and get tender.
3. Add egg and flavorings: Beat in the egg, maple extract, and vanilla extract until smooth. The mixture should look creamy, not curdled.
4. Combine dry ingredients: In a separate bowl, whisk almond flour, baking powder, cinnamon, and salt.

   This distributes the leavening and spices evenly.

5. Bring it together: Add the dry mixture to the wet mixture and mix until a soft dough forms. Fold in the chopped pecans and optional chocolate chips.
6. Portion the dough: Scoop tablespoon-sized mounds onto the baking sheet, leaving a little space between them. Gently flatten each mound with your fingertips; almond flour cookies don’t spread much.
7. Top and bake: Press a few extra pecan bits on top for looks and crunch.

   Bake 10–12 minutes for soft cookies or 12–14 minutes for crispier edges. They should be lightly golden at the edges.

8. Cool completely: Let cookies cool on the baking sheet for 10 minutes, then move to a rack. They firm up as they cool, so don’t rush this step.
9. Taste and adjust sweetness: Keto sweeteners vary.

   If you want them sweeter next time, add an extra tablespoon of sweetener to the dough.

Keeping It Fresh

These cookies keep well at room temperature in an airtight container for 3–4 days. For longer storage, refrigerate them for up to a week. Freeze in a single layer until solid, then stack in a freezer bag for up to 2 months.

To serve from frozen, thaw at room temperature or warm in a 300°F (150°C) oven for 5–6 minutes. If you like a softer cookie, tuck a small piece of bread or a slice of apple into the container (just for a day) to add a touch of moisture—then remove it.

Health Benefits

• Low in net carbs: Almond flour and keto sweetener keep carbs in check, helping support a ketogenic or low-carb lifestyle.
• Healthy fats: Pecans and almond flour offer monounsaturated and polyunsaturated fats, which help with satiety.
• Gluten-free: Naturally free of wheat, making these cookies a good fit for gluten-sensitive eaters.
• Blood sugar friendly: Using erythritol or allulose reduces sugar spikes compared to regular cookies.
• Micronutrient boost: Pecans bring manganese, copper, and antioxidants; almond flour adds vitamin E and magnesium.

Common Mistakes to Avoid

• Overbaking: Almond flour browns quickly. Pull the cookies when edges are just golden.

  They finish setting as they cool.

• Skipping the flattening step: The dough doesn’t spread much on its own. Flatten gently so they bake evenly.
• Using coarse almond meal: Stick with fine blanched almond flour for the best texture. Coarse meal makes gritty cookies.
• Too much sweetener: Some keto sweeteners can crystallize, making cookies gritty after cooling.

  Measure accurately and avoid overpacking the cup.

• Not cooling on the sheet: Moving them too soon can cause breakage. Give them 10 minutes to firm up.

Recipe Variations

• Brown-butter maple: Brown the butter until nutty, cool slightly, then proceed. This adds deep toffee notes without sugar.
• Maple glaze: Mix 2 tablespoons powdered keto sweetener with 1–2 teaspoons almond milk and a few drops of maple extract.

  Drizzle over cooled cookies.

• Chocolate chip pecan: Fold in 2–3 tablespoons sugar-free dark chocolate chips for a richer treat.
• Pecan shortbread style: Skip the baking powder, chill dough 20 minutes, and bake for a more delicate, crumbly cookie.
• Pumpkin spice twist: Replace cinnamon with 1 teaspoon pumpkin spice and add a pinch of nutmeg.
• Salted maple: Sprinkle flaky sea salt on warm cookies right out of the oven to sharpen the maple flavor.

FAQ

Can I use coconut flour instead of almond flour?

No, coconut flour isn’t a 1:1 swap. It’s far more absorbent and would make the dough dry and crumbly. If you must use it, you’d need a different recipe with more liquid and eggs.

What’s the best keto sweetener for these cookies?

Erythritol blends or allulose both work. Allulose gives a softer, chewier cookie and won’t re-crystallize. Erythritol keeps things crisp but can firm up as it cools.

Powdered versions blend more smoothly.

Do I need maple syrup for flavor?

No. Use maple extract or flavoring to keep carbs low while getting that unmistakable maple taste. Start with 1 teaspoon and adjust to 1 1/2 if you want it stronger.

Can I make these dairy-free?

Yes.

Replace butter with softened coconut oil or a dairy-free butter alternative. Expect a slightly different texture and flavor. Add a pinch more salt if using coconut oil.

How do I prevent the cookies from spreading too much?

They usually don’t spread much, but if yours do, chill the dough for 15–20 minutes before baking and make sure your butter isn’t melted.

Also, use parchment, not a greased sheet.

What’s the net carb count?

It varies by brand, but a typical cookie made with almond flour and erythritol lands around 2–3g net carbs per cookie when the batch makes about 18. Check your specific ingredients to be sure.

Can I add protein powder?

A small amount works. Swap up to 1/4 cup of almond flour for unflavored or vanilla whey isolate.

If the dough feels dry, add a teaspoon of almond milk.

Why did my cookies turn grainy?

Likely due to erythritol crystallizing. Try powdered sweetener, reduce the amount slightly, or switch to allulose. Also, don’t overbake.

Final Thoughts

Keto Maple Pecan Cookies are simple to make, quick to bake, and full of cozy flavor.

With a buttery crumb, gentle maple sweetness, and crunchy pecans, they hit that cookie craving without the sugar crash. Keep the ingredients on hand, and you’ll have a reliable low-carb treat for weeknights, holidays, or any time you want something sweet and satisfying.