Keto Pecan Crescents
Keto pecan cookies: master these buttery, melt-in-your-mouth crescent delights. Perfect for a low-carb, gluten-free treat.
Ingredients
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 1/2 cup brown sugar replacement (erythritol recommended)
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 ounces cream cheese, softened
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. In a medium bowl, combine the chopped pecans, almond flour, coconut flour, baking powder, and salt. Whisk briefly to combine.
- In a large bowl, using an electric mixer, beat the softened butter, brown sugar replacement, and softened cream cheese until light and fluffy. This should take 2-3 minutes.
- Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
- Roll rounded tablespoons of dough into crescent shapes and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will be very soft when hot.
- Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.
Notes
- For the best texture, ensure your butter and cream cheese are truly softened to room temperature. This helps create a smooth, homogenous dough without lumps.
- Don't overmix the dough after adding the dry ingredients. Overmixing can lead to tougher cookies. Mix just until combined.
- The cookies will be very soft when they come out of the oven. Allow them to cool on the baking sheet for at least 5 minutes before attempting to move them; this helps them firm up and prevents breakage.
- Store leftover keto pecan cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days. For longer storage, freeze them for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the dough after adding the dry ingredients. Overmixing can lead to tougher cookies. Mix just until combined.
- The cookies will be very soft when they come out of the oven. Allow them to cool on the baking sheet for at least 5 minutes before attempting to move them; this helps them firm up and prevents breakage.
- Store leftover keto pecan cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days. For longer storage, freeze them for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.