Keto Pecan Shortbread Cookies are magically simple yet rich in buttery pecan flavor. Grain-free, sugar-free, with a dairy-free option, I Can’t Believe They’re Keto Pecan Shortbread Cookies are here for any and all of your entertaining needs.
Buttery, nutty flavors shine through these Keto Pecan Shortbread Cookies, and the texture is just so addicting! It’s difficult to stop at one (or three). 😉
Plus, you’d never guess these are sugar-free and grain-free!
My Keto Shortbread Cookies made their debut last year, and while they were a very well-loved and received keto cookie recipe, I felt a couple simple additions would make them even better.
Pecans and shredded coconut!
If you aren’t a fan of nuts or coconut, no sweat! You can easily refer back to my original recipe.
But for those of you who love the little bursts of texture in cookies, these pecan shortbread are magnificent.
Now these pecan cookies may not look like your traditional shortbread cookies, but they taste exactly the same.
With typical shortbread, you would form the dough into a cylinder and cut the cookies. We’re skipping that step here and are taking a drop cookie approach to make the preparation extra easy.
Let’s dive into the details!
Ingredients for Keto Pecan Shortbread Cookies:
If you were around for my Keto Cowboy Cookies recipe, you’re already familiar with the ingredients here.
This is essentially an exact replica of those cookies, minus the oat fiber and chocolate chips.
What we need to make these cookies happen is butter, sugar-free brown sugar (use regular brown sugar if you aren’t keto), eggs, almond flour, vanilla extract, almond extract (optional), shredded coconut, pecans, cinnamon, baking powder, and sea salt.
This combination yields that sweet, buttery nutty blissful flavor you get with a classic shortbread.
If you aren’t keto and want to make a paleo shortbread, check out my Make-Ahead 3-Ingredient Paleo Shortbread or my Maple Pecan Gluten-Free Shortbread.
Recipe Adaptations:
While the almond extract isn’t mandatory, I love that it gives an extra warmth to the cookies for an enticing experience. Skip it if you don’t like it or if you don’t keep it on hand.
You can replace the shredded coconut with ½ cup of additional almond flour if you aren’t a fan of coconut.
If you’re dairy-free, replace the butter with softened (not melted) coconut oil or vegan butter spread. You can also use ghee instead of butter.
Swap the sugar-free brown sugar for regular brown sugar if you aren’t low-carb.
Let’s bake a batch!
How to Make Keto Pecan Shortbread Cookies:
Add the butter and sugar-free brown sugar to a stand mixer (or mixing bowl if using an electric hand mixer) and beat on medium-high speed until combined and fluffy.
Use a rubber spatula to scrape the sides of the mixing bowl, then add one egg. Beat until combined, then add the other egg.
Again, scrape the sides of the mixer with a rubber spatula.
Pour the remaining (dry) ingredients into the mixer. Beat on medium-high until the dough is very well combined, thick, and sticky.
Refrigerate the dough for at least 1 hour before baking, or until the dough has set up.
When you’re ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Scoop the cookie dough onto the parchment-lined baking sheet, and bake for 8 to 13 minutes, depending on the size of your cookies. For regular sized cookies, go with 8 to 11, and for larger cookies, bake for 11 to 13.
Note: I use a dough scooper to scoop the dough, which gives it the rounded look, or I form the dough into round discs. You can also shape the cookies according to your preference.
This is what the cookies look like if you shape them into discs:
Allow the cookies to cool completely before removing them from the tray. If you touch the cookies before they are completely cool, they may crumble.
That’s it!
An easy peasy super sharable cookie that everyone loves to love. Put them on repeat for your friends and family!
More Keto Cookie Recipes:
- Keto Lemon Cookies
- Flourless Keto Peanut Butter Cookies
- Giant Chewy Keto Chocolate Chip Cookies
- Keto Double Chocolate Chip Cookies
- Keto Chocolate Crinkle Cookies
- Keto Pecan Snowball Cookies
Enjoy these pecan-studded warmly flavored rich and buttery keto shortbread cookies!
If you make these butter pecan cookies, feel free to snap a photo and share it on Instagram, tagging @The.Roasted.Root!
Keto Pecan Shortbread Cookies
Ingredients
- 10 Tbsp unsalted butter softened*
- ½ cup sugar-free brown sugar packed**
- 2 large eggs
- 1 tsp pure vanilla extract
- ¼ tsp almond extract optional
- 1 2/3 cups finely ground almond flour
- 2/3 cup pecans chopped
- ⅔ cup unsweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions
- Add the butter and sugar-free brown sugar to a stand mixer (or mixing bowl if using an electric hand mixer) and beat on medium-high speed until combined and fluffy.
- Use a rubber spatula to scrape the sides of the mixing bowl, then add one egg. Beat until combined, then add the other egg.
- Again, scrape the sides of the mixer with a rubber spatula.
- Stir together the remaining (dry) ingredients in a bowl and pour it into the mixer. Beat on medium-high until the dough is very well combined, thick, and sticky.
- Refrigerate at least 1 hour before baking, or until the dough has set up.
- When you’re ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Scoop the cookie dough onto the parchment-lined baking sheet, and bake for 8 to 13 minutes, depending on the size of your cookies - for regular sized cookies, go with 8 to 11, and for larger cookies, bake for 11 to 13. I use a mini ice cream scooper to scoop the dough, which gives it the rounded look, or I form the dough into round discs. You can also shape the cookies according to your preference.
- Allow the cookies to cool completely before removing them from the tray. If you touch the cookies before they are completely cool, they may crumble.
Notes
Nutrition
I followed the directions and ingredients exactly and mine flattened out and tasted way too greasy. I double checked to make sure I used 10 TB just to be sure. This recipe was a bust for me. Disappointed since I’ll be throwing them out.
Hi Sherrie! My apologies the recipe didn’t work out for you! Did the dough seem greasy before baking it? If so, you can always add more almond flour or even some coconut flour to help absorb the excess moisture. Varying brands of almond flour have different absorbencies so playing with the amount can be super helpful. The best bet is if the dough looks overly soft and greasy, add more flour until it resembles a regular cookie dough 🙂 Hope this helps! xoxo