Delicious low carb cinnamon pecan cookies, perfect for a gluten-free, sugar-free, keto tea time snack!
You know that smell. You’re walking around the Renaissance Festival, past the turkey legs, past the corn on a cob, past the blacksmith, and it hits you. That amazing smell of cinnamon, toasted nut goodness.
All the better it’s a little cool, or it’s just rained and there’s a woman playing Celtic harp just down the lane. Your nose turns toward the scent, and you walk as though in a trance. Magically, there’s a girl in a fairy costume passing out free samples.
Nine times out of ten I get the free sample and then a bag for the road. I want to keep the glorious smell and picture with me as long as I can.
These low carb cinnamon pecan cookies transport me back to that moment in time. The cinnamon nuttiness, the crunch of the nut in the soft cookie, is the perfect fall snack to pair alongside your coffee or tea.
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Orange wakes you up, but cinnamon makes you remember.
Judith Fertig, The Cake Therapist
In a hurry?
While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe!
Scroll down to the bottom of the page for the printable recipe to make it NOW or PIN it here for later!
Kitchen items you’ll need to make low carb cinnamon pecan cookies:
- a baking pan
- large mixing bowl
- silicone baking mat or parchment paper
- spatula
- fork
- oven
Her freckles looked as if someone had blown cinnamon across her nose and high cheekbones.
– Jo Ann Brown, An Amish Match
How to make low carb cinnamon pecan cookies
I love these cookies! To begin with, they are so super simple to make. Quick and easy goes a long way in this house and these cookies certainly fit into that category.
First, get out all your ingredients and melt the four tablespoons of butter. Get out a large mixing bowl and place the butter in it.
To the butter add all the other ingredients except for the pecans and almond flour.
Then, stir in the almond flour until everything’s well-combined. Now, form one tablespoon-sized ball out of the dough and place them on a baking pan covered with a silicone baking mat (or ungreased pan).
Next, it’s time for decoration!
Flatten the cookies by placing a pecan half on each or kris-crossing with a fork if not using pecans. If the edges crack slightly, you can shape those back into a circle.
Last but not least, bake at 275 degrees Fahrenheit for 15-20 minutes or until done. Also, it’s important to let the cookies cool on the pan for at least 20 minutes or until cool. If you remove them too quickly they will fall apart.
The cinnamon stick was light, curled around itself like a brittle roll of papyrus. Not a stick at all, Lillian remembered as she looked closer, but bark, the meeting place between inside and out. It crackled as she broke it, releasing a spiciness, part heat, part sweet, that pricked her eyes and nose, and made her tongue tingle without even tasting it.
– Erica Bauermeister, The School of Essential Ingredients
How to store low carb cinnamon pecan cookies
These cookies make the perfect tea cookie or keto afternoon snack. The best way to store them, if they’re not eaten immediately, is in an airtight container in the refrigerator.
They will keep well for up to about a week in the fridge. Or, I like to keep them in the freezer in an airtight zipper bag. That way, they are good for about a month, and I can get one out at a time for a snack.
Just set the cookie out on a napkin or plate about half an hour before you’d like to eat it. It’s the perfect pecan treat.
What are your favorite low carb snacks?
I definitely have my go-tos for a quick afternoon keto snack. Do you rely on the same thing most days to stay consistent or do you like to mix things up? I admit, it definitely depends on how much time I have to prepare for the week and what I have on hand.
Planning and preparation are key for me in sticking to the keto lifestyle and feeling my best. Truly, I think organization skills go a long way with anything in life, and I’m constantly trying to get better in that area!
Also, the seasons help with motivation in my recipe planning, and cinnamon and spice are great comforts to me in fall.
These low carb cinnamon pecan cookies are so quick and easy you could be enjoying one in half an hour. Yum!
Do you love pecans?
Also, try this amazing recipe for Keto Candied Pecans from Better Than Bread Keto!
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Thanks all!
Try this amazing Keto Pumpkin Spice Breakfast Shake!
Low Carb Cinnamon Pecan Cookies: Printable Recipe
Low Carb Cinnamon Pecan Cookies
Delicious gluten-free cinnamon pecan cookies, perfect for a low carb, keto tea!
Ingredients
- 4 tbsp butter, melted
- 1/3 cup sweetener, Swerve confectioner's or other
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/4 tsp baking soda
- 2 cups almond flour, finely ground
- 1/3 cup almond milk, unsweetened
- 1/2 tsp vanilla
- pecan halves, (optional)
Instructions
- First, place the melted butter in a large mixing bowl.
- Add all the other ingredients except for the pecans, stirring the almond flour in last.
- Next, form one tablespoon-sized balls out of the dough and place them on a baking pan covered with a baking sheet (or ungreased pan).
- Flatten them by placing a pecan half on each or kris-crossing with a fork if not using pecans.
- Bake at 275 degrees Fahrenheit for 15-20 minutes or until done.
- Let cool completely before removing from pan.
Notes
Nutrition Facts:
Servings 18.0 Amount Per Serving Calories 84 Total Fat 9 g Saturated Fat 2 g Monounsaturated Fat 3 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 7 mg Sodium 37 mg Potassium 30 mg Total Carbohydrate 2 g Dietary Fiber 1 g Sugars 0 g Protein 1 g Net Carbohydrate 1 g
Nutrition Information:
Yield: 18 Serving Size: 1 gramsAmount Per Serving: Calories: 83Unsaturated Fat: 0g
Servings 18.0 Amount Per Serving Calories 84 Total Fat 9 g Saturated Fat 2 g Monounsaturated Fat 3 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 7 mg Sodium 37 mg Potassium 30 mg Total Carbohydrate 2 g Dietary Fiber 1 g Sugars 0 g Protein 1 g Net Carbohydrate 1 g *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Peggy
Are you sure 275 is the correct temp.
Lauren
I know it sounds odd, but it works! That’s the temp I use.
Joanne
Is this a soft cookie?
Lauren
Yes, they are soft cookies.
Simon
Mine turned out more like cup cakes than cookies. Bit too moist in the middle although wife says likes them. I prefer crunchy cookies – might slice them across horizontally and put in again to make more like crunchy biscuits!
Lauren
Yes, they are chewy cookies more than the crunchy biscuit style. I’m glad your wife liked them!
Roland
Added a few eggs and cut up pecans. Swapped out 1/2 of a cup of almond four with coconut flour and added almond extract with the vanilla extract. They look good and taste very good. I like tweaking most recipes. There as good as regular pecan Sandies. Thanks for the recipe.
Suzanne
These look so so good! They would be fun to make with kids!
Vanessa
Thanks for sharing! Do they keep long?
Lauren
I keep them about a week in the fridge, up to a month in the freezer.