Low Carb Peanut Butter Pecan Cookies
Low Carb Peanut Butter Pecan Cookies Soft, Chewy & Perfectly Keto & Diabetic-Friendly
These Low Carb Peanut Butter Pecan Cookies are everything you love about classic peanut butter cookies — soft and chewy centers, rich nutty flavor, and beautiful pecan halves on top — but with only a few net carbs each. They’re the ultimate guilt-free treat for keto, low-carb, or diabetic lifestyles.
Why You’ll Love This Recipe
- Soft, chewy texture with crisp edges
- Rich peanut butter flavor with crunchy pecans
- Only 2–3g net carbs per cookie
- One-bowl, no-chill recipe — ready in under 20 minutes
- Freezer-friendly and great for holiday baking
Ingredients (makes 18–22 cookies)
- 1 cup (256g) natural creamy peanut butter (no sugar added)
- ⅔ cup powdered erythritol or allulose (adjust to taste)
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup chopped pecans (optional, inside the dough)
- 18–22 pecan halves (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the peanut butter, sweetener, egg, vanilla extract, baking soda, and salt until a thick dough forms.
- Fold in the chopped pecans if using.
- Scoop 1–1½ tablespoon portions of dough and roll into balls. Place on the baking sheet, spacing them 2 inches apart.
- Gently press each ball with a fork in a criss-cross pattern, then press a pecan half firmly into the center of each cookie.
- Bake for 9–12 minutes until the edges are lightly golden (they will look slightly underdone — that’s perfect for chewy cookies).
- Cool on the baking sheet for 10 minutes (they firm up as they cool), then transfer to a wire rack.
Storage Tips
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days. These cookies freeze beautifully — freeze in a single layer then transfer to a freezer bag for up to 3 months.
Nutritional Information (per cookie, based on 20 cookies)
- Calories: ~95
- Fat: 8g
- Total Carbs: ~4g
- Fiber: ~1g
- Net Carbs: ~3g
- Protein: 3g
Macros are approximate and may vary based on brands and exact sweetener used. Always test your personal blood sugar response.
Pro Tips for Success
- Use natural peanut butter with no added sugar or oils for best results.
- Allulose gives the softest, chewiest texture — highly recommended.
- Don’t overbake — the cookies continue to set as they cool.
- For extra crunch, toast the pecans before using.
- Make them smaller for bite-sized treats or larger for bakery-style cookies.
These Low Carb Peanut Butter Pecan Cookies have quickly become a reader favorite — they disappear fast whenever we bake them!
