Keto Chocolate Pecan Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    45 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    1 h 0 min

Keto Chocolate Pecan Cookies

These soft and chewy chocolate cookies are rich with cocoa, sweet cinnamon and crunchy pecans.

These make a great snack or treat in between meals.

  • Net Carbs

    3 g

  • Fiber

    4.5 g

  • Total Carbs

    13.9 g

  • Protein

    5.4 g

  • Fats

    15.7 g

178 cals

Keto Chocolate Pecan Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almonds, Raw

    Almonds, Raw

    2-½ cup, ground

  • Raw Egg

    Raw Egg

    2 medium

  • Cinnamon, Ground

    Cinnamon, Ground

    2 teaspoon

  • Ginger, Ground

    Ginger, Ground

    1 teaspoon

  • Lemon Juice

    Lemon Juice

    1 teaspoon

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • 100% Pure Erythritol By Now

    100% Pure Erythritol By Now

    ½ cup

  • Baking Soda

    Baking Soda

    ½ teaspoon

  • Cocoa Powder, Unsweetened

    Cocoa Powder, Unsweetened

    ⅓ cup

  • Coconut Oil

    Coconut Oil

    ⅓ cup

  • Pecans, Raw

    Pecans, Raw

    ⅓ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

Recipe Steps

steps 7

1 h

  • Step 1

    Add the ground almonds, baking soda, cocoa powder, erythritol, cinnamon, ginger and salt to a food processor. Blend to combine.
    Step 1
  • Step 2

    Add the lemon juice, vanilla and coconut oil and blend again until well combined.
    Step 2
  • Step 3

    Add the eggs and blend to form a slightly tacky dough.
    Step 3
  • Step 4

    Transfer the dough to a bowl. Roughly chop the pecans and add to the bowl, stir well, distributing evenly throughout the dough. Refrigerate for 30 minutes.
    Step 4
  • Step 5

    Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
  • Step 6

    Divide the dough into 15 even portions and press into cookie shapes across the lined oven tray, roughly 1/3 of an inch thick.
    Step 6
  • Step 7

    Bake for 15 minutes or until firm on top and cooked through, then set aside to cool and firm further.
    Step 7

Comments 7

  • franlat

    franlat 5 years ago

    I haven't tried this recipe yet, but it is one I will definitely use. The cookie dough actually looks like it could be used to make an interesting cookie dough pie crust - have you ever tried to?

    • Brenda

      Brenda 5 years ago

      I'm sorta new here, but I don't understand "total carbs" versus "net carbs" when you eat just 1 cookie, what is the carb content? 2.2carbs for 1? what is the difference for total versus net? thank you

      • LauraKR17

        LauraKR17 5 years ago

        Also the recipe writer said she accidentally put one and a half cups of erythritol in the recipe and it only calls for a half cup. This is one of the reasons that the total carbs is so high. It’s an incorrect calculation about total carbs, but the net carb is correct for one cookie. This is because the incorrect ingredient is a sugar alcohol, so it does not affect the net carbs.

      • Mystic1988

        Mystic1988 5 years ago

        You subtract fiber and sugar alcohols from total carbs and that’s how you get net carbs.

    • Danny

      Danny 5 years ago

      Can I use almond flour if I don’t have grounded almond on hand?

      • Bev

        Bev 5 years ago

        Yes those are the same thing.

    • recipewriter

      recipewriter 5 years ago

      **RECIPE NOTE** The recipe calls for 1/2 cup of erythritol - not 1and a half cups. I am currently unable to edit this in the ingredients list.