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Cookies and Biscuits

Keto Pecan Cookies With Cream Cheese Filling

10 servings
Keto Diet, American Baking

Get ready to fall in love with these Keto Pecan Cookies with Cream Cheese Filling! Imagine a melt-in-your-mouth cookie with a perfectly textured, nutty base that's bursting with the flavor of toasted pecans. Now, picture that same cookie hugging a luscious, creamy, and subtly sweet cream cheese filling. It's the kind of delightful contrast that makes your taste buds sing!

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These aren't just any ordinary cookies. They're a warm, comforting classic with a keto-friendly twist, making them the perfect guilt-free indulgence for the holiday season (or any time of year, really!). Every bite delivers a symphony of flavors and textures – the buttery crunch of pecans, the smooth and tangy cream cheese, and the delicate sweetness of the cookie itself. Trust us, you'll want to have a whole batch of these on hand for sharing...or not!

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olivia.wyles olivia.wyles Resident Chef
October 22, 2024
Keto Pecan Cookies With Cream Cheese Filling on the cooling grate- side look
  • 30 min.
  • 30 min.
  • 1/5
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Ingredients:

Pecan Cookie Dough:

Cream Cheese Filling:

Tools:

Directions:

Keto Pecan Cookies With Cream Cheese Filling by Olivia Wyles (3)

1.1.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking sheet.

1.2.

In a medium bowl, whisk together coconut flour, baking powder, and salt. Set aside.

1.3.

In a large bowl, use an electric mixer to cream together the softened butter, brown sugar-free sweetener, and white granulated sugar-free sweetener until light, fluffy, and the sweeteners have dissolved completely.

1.4.

Beat in the eggs and vanilla extract, ensuring it’s well incorporated.

1.5.

Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix. (See Note 1)

Keto Pecan Cookies With Cream Cheese Filling by Olivia Wyles (4)

1.6.

Gently fold in the chopped pecans.

Keto Pecan Cookies With Cream Cheese Filling by Olivia Wyles (5)

1.7.

Using a spoon or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten or apply a criss-cross pattern with a fork. (See Note 2)

1.8.

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

1.9.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (See Note 3)

2. Cream cheese filling:

2.

Important:
Ensure the cream cheese is at room temperature. This makes it easier to mix and results in a smoother filling.

  • In a medium bowl, use an electric mixer to blend the softened cream cheese with the powdered sugar-free sweetener. Mix until the mixture is smooth and creamy. (See Note 4)
Keto Pecan Cookies With Cream Cheese Filling by Olivia Wyles (6)

Notes:

  1. Coconut flour becomes thick very quickly so be careful not to overmix the dough.
  2. Since these cookies do not spread during baking, I added a criss-cross pattern for more depth and to make the cookies look a little prettier. Feel free to just flatten them with your hand or the bottom of a glass, plus dress up with extra pecans on the top!
  3. Allow cookies to cool on baking sheet, then transfer to wire cooling rack to finish cooling before adding cream cheese filling.
  4. If cream cheese is too soft, place in refrigerator for about 30 minutes to harden and make it easier to work with.
  5. The dough may be a bit more fragile than traditional cookie dough due to the lack of gluten, so handle it gently.
  6. These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
  7. Feel free to adjust the sweeteners to taste, and you can even add a pinch of cinnamon for extra flavor.

Nutrition:

17.70 Carbs – 2.52 Fiber – 12.48 Sugar Alcohol = 2.69 Net Carbs

Serving: 52g
Calories: 201.06kcal (10%)
Carbohydrates: 17.7g (6%)
Protein: 3.75g (8%)
Fat: 18.69g (29%)
Saturated Fat: 9.09g (57%)
Cholesterol: 73.16mg (24%)
Sodium: 136.6mg (6%)
Potassium: 176.94mg (5%)
Fiber: 2.52g (11%)
Sugar: 2.02g (2%)
Net Carbohydrates: 2.69g
Sugar Alcohols: 12.48g

About the Author:
olivia.wylesResident Chef
# 7
  • Published Recipes: 16
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-25
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