High-Protein Keto Butter Pecan Cookies

Buttery almond-flour cookies packed with pecans — low carb, sugar-free, and ready in 25 minutes

These high-protein keto butter pecan cookies use almond flour, butter, and a scoop of vanilla protein powder. Chopped pecans go through the dough, and a pecan half sits on top of each cookie. One cookie has 6 g of protein and 3 g net carbs.

Low carb, sugar-free, and baked in one tray.

Prep10 min

Bake15 min

Servings12

Protein6g

Net Carbs3g

Calories155

Why you’ll love these cookies

6g protein per cookie
Only 3g net carbs
No wheat flour or sugar
Ready in about 25 minutes
Toasted pecan flavor
Pecan halves on top like the photo

Health notes

Higher protein for a cookie: Vanilla protein powder plus pecans.
Low carb: Almond flour replaces wheat.
Sugar-free: Powdered keto sweetener browns without sugar.
Buttery: Real butter gives the shortbread-style crumb.

Key element — press a pecan half on top

Chopped pecans flavor the dough. A whole half pressed on each mound is what makes the stack in the photo.

Ingredients

Cookies (makes 12)

1½ cups almond flour
1 scoop vanilla protein powder
⅓ cup powdered sugar-free sweetener
½ tsp baking powder
¼ tsp salt
⅓ cup butter, softened
1 large egg
1 tsp vanilla extract
½ tsp maple extract (optional)
¾ cup pecans, chopped, plus 12 pecan halves for topping

Swaps

Higher protein: Use an extra half scoop of protein powder and 1 extra Tbsp almond flour if the dough is sticky.
Dairy-free: Use coconut oil instead of butter.
Toasted pecans: Toast the chopped pecans 5 minutes before mixing.
No protein powder: Add 3 extra Tbsp almond flour (protein drops).

Instructions

Heat the oven. Heat to 350°F (175°C). Line a baking sheet with parchment.

Mix the dough. Whisk almond flour, protein powder, sweetener, baking powder, and salt. Beat in butter, egg, vanilla, and maple extract until a soft dough forms. Fold in chopped pecans.

Shape. Scoop 12 mounds. Flatten slightly and press a pecan half on top of each.

Bake. Bake 12–15 minutes until the edges are golden and the centers look just set. Cool on the sheet 10 minutes before moving.

Pro tips

Don’t overbake. They firm up as they cool.
If the dough sticks, chill 10 minutes.
Toast extra pecans for a deeper flavor.
A pinch of extra salt on top balances the sweetener.
Store with parchment between layers so the pecan tops don’t break.

Nutrition

Nutrient	Per cookie
Calories	155
Protein	6g
Net carbohydrates	3g
Total carbohydrates	6g
Fiber	3g
Total fat	13g
Sodium	95mg

Estimates based on almond flour, protein powder, butter, and pecans, divided into 12 cookies. Exact numbers vary with protein powder brand.

Variations

Butter pecan chip

Fold in 2 Tbsp sugar-free white chocolate chips.

Maple

Use extra maple extract and a pinch of cinnamon.

Walnut

Swap walnuts for pecans.

Sandwich

Spread two cookies with a thin layer of cream cheese frosting.

Storage

Method	Time	Notes
Room temperature	Up to 3 days	Airtight container
Refrigerator	Up to 1 week	Bring to room temp before serving
Freezer	Up to 2 months	Thaw on the counter

FAQ

Yes. Almond flour and a sugar-free sweetener keep each cookie around 3g net carbs.

The butter was too soft or the dough was warm. Chill 10 minutes before baking.

Yes. Add 3 extra tablespoons of almond flour. Protein per cookie will be lower.

Optional, but 5 minutes in a dry skillet deepens the flavor.

Yes if you pull them when the centers still look slightly underdone. They firm as they cool.

Twelve cookies, matching the per-cookie macros.

Test your knowledge

5 quick questions about these butter pecan cookies

1. Protein per cookie?

2. Net carbs per cookie?

3. What goes on top of each cookie?

4. About how long does this take?

5. Best way to store leftovers?

High-Protein Keto Butter Pecan Cookies