Low Carb Keto Chocolate Chip Pecan Cookies
Do you love the taste of chocolate chip cookies? Why not make them keto-friendly as well? These Keto Chocolate Chip Pecan Cookies are the perfect low carb dessert that you’ve been missing all your life. One bite of these sweet cookies, and you’re going to be delighted.
If you’ve been searching for a cookie recipe that will never let you down, this recipe for these keto cookies knocks it out of the park. Get ready to be impressed – who knew that keto desserts could taste this good?!
Will these cookies be soft and chewy or crunchy?
Do to the ingredients in this recipe; these cookies are going to be soft and chewy. If you want them to have a crispy taste and texture, you can leave them in the oven just a bit longer to give them a crisp. But be very careful with this – you don’t want them to burn!
How do you store these cookies once baked?
If you’re lucky enough to have any of these cookies leftover, you’ll want to store them in an airtight container and store them in the fridge, keeping them tasting as fresh for as long as possible.
And if you don’t want cold cookies from the fridge, leave them out on the counter for a short time and let them get to room temperature. It’s as simple as that.
You can even freeze these cookies for later if you want. Add them to a freezer-proof bag and store them until you’re ready to chow down on them again. They should be able to keep for several weeks to a month without issues.
It’s your turn to whip up these delicious keto chocolate chip cookies. This recipe is one of the most simple cookie recipes you’ll ever make, and you’ll love eating every bite! For more keto recipes click here.
Keto Chocolate Chip Pecan Cookies
Prep: 5-10 minutes
Cook: 20-30 minutes
Net: 16 cookies
Ingredients
1 cup almond flour
1 cup chopped pecans
1/3 cup Swerve Brown Sugar
One teaspoon of cinnamon
One egg
One tablespoon vanilla
½ cup coconut oil melted
½ cup Lily’s Baking Chips
Instructions
- Preheat oven to 350 degrees F and line a sheet pan with parchment paper.
- Melt your coconut oil and let it cool a bit.
- In a bowl, combine all ingredients except pecans, and mix thoroughly for 2-3 minutes.
- Fold in pecans.
- Using a small scoop, place cookies on your sheet pan and flatten with a fork. They will
- expand a little, so leave about 2 inches space between each cookie.
Start checking on them around the 20-minute mark when baking.
