Cream Cheese Pecan Cookies
These are the cookies that vanish first — soft, rich, and buttery with a tender cream cheese crumb, studded with crunchy toasted pecans in every bite. They bake up golden on the edges, soft in the center, and taste like the fanciest bakery cookie with half the effort.
With almond flour and no added sugar — the cookie that proves low-carb can still be indulgent.
Why You'll Love This
Soft, rich cream cheese crumb with crunchy pecans
~5g protein per cookie, only ~2g net carbs
One bowl, 12 minutes in the oven
The cookie jar empties fast — you've been warned
Amazing Protein Recipes
Cream Cheese Pecan Cookies
- Prep10 min
- Cook12 min
- Total22 min
- Servings18 cookies
- Calories195 kcal
- oven
- baking tray
- parchment paper
- mixing bowl
- hand mixer or whisk
- spatula
- measuring cups
- wire cooling rack
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat the cream cheese, butter, and sugar substitute together until light and fluffy, about 2 minutes.
- Add the egg and vanilla. Beat until combined.
- Stir in the almond flour, baking powder, and salt until a soft dough forms.
- Fold in the chopped pecans.
- Scoop tablespoon-sized balls onto the baking sheet, spacing 2 inches apart. Flatten slightly with your palm.
- Bake 11–13 minutes until the edges are golden and the centers look just set.
- Cool on the pan 5 minutes, then transfer to a wire rack.
Notes & Tips
- Toast the pecans: 5 minutes in a dry skillet or the oven — it deepens the flavor dramatically.
- Room-temp cream cheese: Cold cream cheese leaves lumps — let it sit out a full hour first.
- Don't overbake: Almond flour cookies firm up as they cool — pull them when the centers still look soft.
- Chill for thicker cookies: 20 minutes in the fridge before baking keeps them from spreading too much.
- Nutrition: Per cookie (estimate): 165 calories, 15g fat.
- Room temp: Store airtight up to 5 days.
- Fridge: Keeps up to 1 week — bring to room temp before eating.
- Freezer: Freeze baked cookies up to 3 months; thaw at room temp.
- Dough: The dough freezes well — scoop balls, freeze, and bake from frozen, adding 2 minutes.
- The Secret to Cookies That Stay Soft
- The secret is the cream cheese plus the early pull. Cream cheese adds moisture and a tender crumb that almond flour alone can't give, and pulling the cookies when the centers still look underdone is what keeps them soft — they finish setting on the hot pan. Bake them until they look done and you've already gone too far.
Variations & serving ideas
- Different nuts: Walnuts or macadamia nuts work beautifully in place of pecans.
- Chocolate chip version: Fold in 1/2 cup sugar-free chocolate chips.
- Cinnamon version: Add 1 tsp cinnamon to the dough for a snickerdoodle feel.
- Lemon version: Add 1 tsp lemon zest for a bright, fresh twist.
Nutrition Facts
Per serving · recipe makes 18 cookies
| Nutrient | Amount per serving |
|---|---|
| Calories | 195 kcal |
| Total fat | 17 g |
| Saturated fat | 4.9 g |
| Cholesterol | 30 mg |
| Sodium | 55 mg |
| Total carbohydrate | 2 g |
| Fibre | 1.8 g |
| Sugars | 0.7 g |
| Protein | 5 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Cream Cheese Pecan Cookies?
About 22 minutes in total: 10 minutes of prep and 12 minutes of cooking.
What ingredients do I need for Cream Cheese Pecan Cookies?
The key ingredients include egg, cream cheese, almond flour, sugar substitute, vanilla extract and butter. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Room temp: Store airtight up to 5 days. Fridge: Keeps up to 1 week — bring to room temp before eating.
Can I make substitutions in this recipe?
Beat the cream cheese, butter, and sugar substitute together until light and fluffy, about 2 minutes.
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!