Keto Cream Cheese Pecan Cookies

Why You’ll Love This Recipe

I love these cookies because they’re easy to make, keto-friendly, and absolutely delicious. The cream cheese makes the texture soft and chewy, and the chopped pecans add a satisfying crunch. With only 3g total carbs per cookie, I can enjoy them as a snack or dessert without derailing my low-carb goals. They also store well, so I can make a batch ahead and always have a sweet treat ready.

Ingredients

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

• 4 oz cream cheese, softened

• ½ cup unsalted butter, softened

• ½ cup granulated erythritol (or preferred keto-friendly sweetener)

• 1 large egg

• 1 tsp vanilla extract

• 2 cups almond flour

• ½ cup chopped pecans

• ½ tsp baking powder

• pinch of salt

Directions

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

2. In a large bowl, I beat the softened cream cheese and butter together until smooth and creamy.

3. I add the sweetener and egg to the bowl, then mix until the batter is well combined and fluffy.

4. I stir in the vanilla extract.

5. I add the almond flour, chopped pecans, baking powder, and a pinch of salt, mixing until a soft cookie dough forms.

6. I scoop the dough into 1 to 1.5 tablespoon portions and roll each one into a ball.

7. I place the dough balls on the prepared baking sheet and gently flatten them with a fork, creating a crisscross pattern.

8. I bake the cookies for 12–15 minutes, until the edges turn golden brown.

9. I let the cookies cool on the tray for a few minutes, then transfer them to a wire rack to cool completely before enjoying.

Servings and timing

This recipe makes 24 cookies.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• I sometimes add a pinch of cinnamon or nutmeg for a warm spice twist.

• For a more decadent version, I fold in a few sugar-free chocolate chips along with the pecans.

• I’ve used walnut pieces instead of pecans when I wanted a change—they work just as well.

• To make them dairy-free, I use a dairy-free cream cheese and plant-based butter substitute.

storage/reheating

Fridge:
I store the cookies in an airtight container in the fridge for up to 7 days.

Freezer:
I freeze these cookies in a zip-top bag or container for up to 3 months. They thaw quickly at room temperature or with a short microwave warm-up.

To Serve:
These are delicious straight from the fridge or lightly warmed for that fresh-baked feel.

FAQs

Are these cookies soft or crunchy?

They’re soft and slightly chewy thanks to the cream cheese, with a nice crunch from the pecans.

Can I use coconut flour instead of almond flour?

Coconut flour isn’t a 1:1 substitute for almond flour and will make the dough dry. I stick with almond flour for best results.

What kind of sweetener works best?

I use granulated erythritol or a monk fruit blend. Powdered versions also work and may make the texture slightly smoother.

Can I make these nut-free?

These are naturally almond- and pecan-based, but I’ve made a nut-free version using sunflower seed flour and skipping the pecans—it’s still tasty.

Do I need to chill the dough?

Not for this recipe. The dough holds its shape well and bakes up perfectly without chilling.

Conclusion

These Keto Cream Cheese Pecan Cookies are the kind of recipe I keep coming back to—they’re easy, satisfying, and totally keto-friendly. With their creamy texture, buttery flavor, and nutty crunch, they’re the perfect treat to keep on hand when I want something sweet without the sugar. Whether I enjoy them fresh from the oven or as a make-ahead freezer snack, they always hit the spot.