High-Protein Pecan Cookies

ByHannah Peterson

These are soft, buttery pecan cookies — golden, chewy centers with crunchy pecan halves on top. Made with almond flour and whey protein, they deliver classic pecan cookie flavor while staying high-protein and low-carb.

Why You’ll Love This Recipe

  • Classic bakery-style pecan cookies with real pecan flavor
  • Very high protein per cookie
  • Soft and chewy texture
  • Easy one-bowl recipe
  • Sugar-free, keto-friendly, and great for meal prep/snacking

Ingredients (Makes 12–14 cookies)

  • 1 cup (100g) almond flour
  • ⅓ cup (35g) vanilla whey protein powder
  • ⅓ cup (65g) allulose or powdered monk fruit sweetener
  • ¼ cup (60g) butter or coconut oil, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon (optional)
  • ½ cup (50g) chopped pecans + 12–14 pecan halves for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, cream together softened butter and sweetener until light. Add egg and vanilla, mixing well.
  3. Stir in almond flour, protein powder, baking powder, salt, and cinnamon (if using) until a dough forms. Fold in chopped pecans.
  4. Scoop 1–1½ tbsp portions of dough, roll into balls, and place on the baking sheet. Gently press a pecan half into the top of each cookie and flatten slightly.
  5. Bake 10–13 minutes until edges are golden (centers will look slightly soft). Let cool on the sheet for 10 minutes before transferring to a wire rack.

Prep Time: 10 minutes Bake Time: 10–13 minutes Total Time: 25 minutes

Nutrition (Per Cookie, 1/13)

  • Calories: ~135
  • Protein: 7g (high)
  • Total Carbs: 4g
  • Net Carbs: 3g
  • Fat: 11g

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