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High-Protein Keto Butter Pecan Cookies

by Sophia Bennett••0

High-Protein Keto Butter Pecan Cookies

Soft butter cookies with pecan halves pressed on top — ready in 25 minutes

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These high-protein keto butter pecan cookies mix a soft almond dough, press pecan halves into the tops, and bake until the edges are just set, like the stack. Each cookie has 6 g of protein and 3 g net carbs.

Low carb, sugar-free, and no wheat flour.

Prep12 min
Cook13 min
Servings12
Protein6g
Net Carbs3g
Calories155

Why you’ll love these cookies

  • 6g protein per cookie
  • 3g net carbs
  • Butter dough, pecan tops
  • Ready in about 25 minutes
  • Soft center
  • No wheat flour

Health notes

  • Protein: Vanilla protein powder in the dough.
  • Low carb: Almond flour, not wheat.
  • Sugar-free: Monk fruit or allulose only.
  • Keto-friendly: Each cookie stays around 3g net carbs if the pecans stay measured.

Key element — press the pecans before the bake

Halves set on a hot cookie fall off. Press them into the raw dough so they bake in, like the stack.

Ingredients

Cookies (12)

  • 1½ cups fine almond flour
  • 2 scoops vanilla protein powder (about 60 g)
  • ⅓ cup powdered monk fruit or allulose
  • ½ tsp baking powder
  • ¼ tsp salt
  • 6 Tbsp butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ tsp butter extract, optional
  • ⅓ cup chopped pecans, plus 24 pecan halves for the tops

Swaps

  • Walnuts: Same amount.
  • No protein powder: Use ½ cup more almond flour. Protein drops.
  • No butter extract: Vanilla is enough.
  • Extra pecans: A handful more pushes the cookie over 3g.

Instructions

Pro tips

  • Pull them while the center looks barely done. A deep gold cookie is dry.
  • Chill the dough 10 minutes if the balls slump.
  • Powdered sweetener keeps the crumb smooth. Granular stays gritty.
  • Two halves on top are in the card. A pile of extra nuts is not.
  • Macros are per cookie, 12 from this batch.

Nutrition

NutrientPer cookie
Calories155
Protein6g
Net carbohydrates3g
Total carbohydrates5g
Fiber2g
Total fat13g
Sodium90mg

Estimates based on almond flour, vanilla protein powder, butter, an egg, chopped pecans, and 2 pecan halves per cookie, 12 cookies. A sugar dough is not included.

Variations

Cinnamon

Add ½ tsp cinnamon to the dough.

Salt flake

A pinch on each cookie after baking.

No nuts on top

Keep the chopped pecans in the dough. Net carbs drop a little.

Mini

Roll 18 smaller balls. Bake 9–10 minutes. The card number is the larger cookie.

Storage

MethodTimeNotes
CounterUp to 3 daysCover once cool
RefrigeratorUp to 1 weekThey firm in the cold
FreezerUp to 2 monthsFreeze baked cookies, or freeze the balls and press pecans on before baking

FAQ

Yes. The sweetener is monk fruit or allulose. The 3g comes from almond flour and the measured pecans.
They baked past the soft-center point. Pull them at 11–13 minutes, while the middle still looks pale.
They were set on after baking. Press the halves into the raw dough.
Yes, with extra almond flour. Protein falls under 6g.
Yes. Use the same amount.
Twelve cookies match the 6g protein, 3g net carb, 155 calorie numbers on the card.

Test your knowledge

5 quick questions about these butter pecan cookies

1. Protein per cookie?

2. Net carbs per cookie?

3. When do the pecan halves go on?

4. About how long does this take?

5. What keeps the carbs near 3g?

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