Low Carb Peanut Butter Pecan Cookies
Low carb • Sugar-free peanut butter pecan cookies — 20 minutes, twelve cookies
These are low-carb peanut butter pecan cookies, not flour cookies. Peanut butter, allulose, and an egg bake into soft rounds topped with pecan halves, like the photo. Twenty minutes. No flour, no sugar, no boxed mix.
Twelve cookies. Press the pecans on before baking so they stay put.
Bake: 12
Cookies: 12
Why you’ll love these cookies
- 3g protein per cookie — peanut butter and egg
- 3g net carbs — allulose, no flour
- About 20 minutes, one sheet
- Gold edges, pecan halves on top, like the photo
- No boxed mix, no sugar
- They stay tender if you pull them while the centers are soft
Health notes
- Protein: Modest. This is a cookie, not a protein bar.
- Lower carb than bakery cookies: No wheat flour. Close to keto at 3g net.
- Twelve cookies: Macros are per cookie, not the plate.
- Sugar peanut butter or extra all-purpose flour will jump the carbs. Use natural peanut butter.
Key element — press pecans on, then underbake
Dry cookies sit too long. Mix a thick dough, flatten, press pecan halves on top, and bake until the edges are set and the centers are still soft, like the photo.
Diabetic-Friendly
Low Carb Peanut Butter Pecan Cookies
- Prep8 min
- Total8 min
- Calories95 kcal
Ingredients
Instructions
- Heat. Heat oven to 350 F (175 C). Line a sheet with parchment.
- Mix. Stir peanut butter, allulose, egg, vanilla, baking soda, and salt until thick.
- Shape. Roll 12 balls. Flatten to 1/2 inch. Press 2 pecan halves on each cookie.
- Bake. Bake 10 to 12 minutes until the edges are set and the centers are still soft.
- Cool. Rest 5 minutes on the sheet, then move to a rack, like the photo. One cookie is one serving.
Notes & Tips
- Use drippy natural peanut butter. Sweetened jars add sugar.
- Press pecans in firmly so they bake into the top.
- Pull them while the centers look slightly underdone. They firm as they cool.
- Leave space on the sheet. They spread a little.
- A fork crisscross under the pecans gives the classic look.
Variations & serving ideas
- Almond butter: Same 1 cup if you want a milder cookie.
- Monk fruit blend: Use a 1:1 allulose mix.
- Wheat flour or sugar peanut butter: Skip them. That is how carbs jump.
- Chocolate chip: Fold in 1/4 cup sugar-free chocolate chips and skip one pecan.
- Cinnamon: Add 1/2 tsp cinnamon to the dough.
- Sea salt: Pinch flaky salt on top with the pecans.
- Mini: Make 18 smaller cookies and bake 8 to 9 minutes.
Storage
- Room temp: Up to 4 days (Airtight tin)
- Refrigerator: Up to 1 week (Bring to room temp)
- Freezer: Up to 1 month (Thaw 15 minutes)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 95 kcal |
| Total fat | 8 g |
| Sodium | 95 mg |
| Total carbohydrate | 5 g |
| Fibre | 2 g |
| Protein | 3 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these cookies keto-friendly?
Yes. About 3g net per cookie with no flour and allulose.
Why are they dry?
They baked too long. Pull them when the centers are still soft.
Can I add flour?
Flour adds carbs. Stay flourless so each cookie stays at about 3g net.
Why did the pecans fall off?
Press them into the dough before baking so they sit like the photo.
Natural or sweetened peanut butter?
Natural. Sweetened jars add sugar and extra carbs.
How do I store leftovers?
Tin at room temp 4 days, fridge 1 week, or freeze 1 month.
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