Keto Cream Cheese Pecan Cookies

Why You’ll Love This Recipe

I love this recipe because it blends the tangy richness of cream cheese with the deep, nutty flavor of pecans in the most delicious way. The dough comes together quickly, and I don’t need any special flours or complicated steps. These cookies are soft in the center with a light golden edge—just the texture I crave. They’re perfect for meal prep, low-carb holidays, or anytime I want a guilt-free dessert that still feels indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated erythritol (or sweetener of choice)

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups almond flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup chopped pecans

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, I cream the softened cream cheese, butter, and erythritol until smooth and fluffy.

3. I mix in the egg and vanilla extract until fully combined.

4. In a separate bowl, I whisk together the almond flour, baking powder, and salt.

5. I gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms.

6. I gently fold in the chopped pecans so they’re evenly spread throughout the dough.

7. (Optional) I chill the dough for about 30 minutes if I want it easier to handle.

8. Using a tablespoon, I scoop out dough, roll into balls, and place them on the prepared baking sheet with space in between.

9. I flatten each ball slightly using the back of a fork, making a crisscross pattern on top.

10. I bake the cookies for 12–15 minutes, or until the edges are golden brown.

11. I let them cool on the sheet for a few minutes before moving them to a wire rack to cool completely.

Servings and timing

This recipe makes 24 cookies.
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 25 minutes (plus optional 30-minute chill time)
Calories per Cookie: Approx. 120 kcal

Variations

I love switching things up to keep these cookies fun and interesting:

• Add cinnamon or pumpkin spice for a cozy twist.

• Dip half in melted keto chocolate for a decadent finish.

• Swap pecans for walnuts or almonds depending on what I have on hand.

• Add a hint of lemon zest to brighten the flavor.

• Use maple-flavored keto syrup instead of vanilla for a richer, deeper flavor.

Storage/Reheating

These cookies keep really well and taste great even a few days later.

• Room Temp: I store them in an airtight container for up to 5 days.

• Fridge: They last even longer in the fridge—up to 10 days.

• Freezer: I freeze them in a sealed container or zip-top bag for up to 2 months. I let them thaw at room temperature or microwave for a few seconds to soften.

FAQs

Are these cookies soft or crunchy?

These cookies are soft and chewy with a tender bite. The pecans add a pleasant crunch without making the cookie hard.

Can I use coconut flour instead of almond flour?

No, I don’t recommend swapping coconut flour 1:1—it absorbs more liquid and would change the texture. Stick with almond flour for best results.

Do I need to chill the dough?

Chilling the dough is optional. I do it when I want thicker cookies or if the dough feels too soft to shape easily.

Can I make these dairy-free?

Yes, I’ve used vegan butter and dairy-free cream cheese with good results, though the flavor will change slightly.

How do I know when they’re done baking?

I take them out when the edges are lightly golden. The centers may look slightly underdone but will firm up as they cool.

Conclusion

Keto Cream Cheese Pecan Cookies are the perfect blend of rich, creamy, and nutty—all while being low in carbs and completely gluten-free. Whether I’m serving them to friends or just baking a batch for myself, they always get rave reviews. With simple ingredients and a fast prep time, they’re a staple in my keto dessert rotation. Once I make these, it’s hard not to reach for another.

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