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.
In a hurry?
Scroll down to the bottom for the printable recipe or PIN it here for later!
Kitchen items you’ll need:
- 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.
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 balls 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.
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.
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
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.
Notes
Nutrition Facts:
| Nutrition Facts | |
|---|---|
| Servings 18.0 | |
| Amount Per Serving | |
| calories 84 | |
| % Daily Value * | |
| Total Fat 9 g | 13 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 7 mg | 2 % |
| Sodium 37 mg | 2 % |
| Potassium 30 mg | 1 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 0 g | |
| Protein 1 g | 3 % |
| Vitamin A | 22 % |
| Vitamin C | 0 % |
| Calcium | 4 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Disclaimer
Are you sure 275 is the correct temp.
I know it sounds odd, but it works! That’s the temp I use.
Is this a soft cookie?
Yes, they are soft cookies.
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!
Yes, they are chewy cookies more than the crunchy biscuit style. I’m glad your wife liked them!