If you’re craving a sweet treat that’s healthy, low in carbs, and easy to whip up, these crispy pecan cookies are just what you need. Made with only two ingredients, these cookies are perfect for anyone following a keto diet or simply wanting a light, crunchy snack without the guilt. No flour, no eggs, and no fancy tools required—just pecans and a little sugar-free syrup, and you’re good to go!
Ingredients You’ll Need
- 1½ cups (157 g) pecan halves, finely chopped into coarse crumbs
- ¼ cup (60 ml) ChocZero maple-flavoured syrup (or any low-carb/keto-friendly syrup)
Note: Make sure you use a sticky syrup-like consistency, not thin and watery. This helps the cookies hold together.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (177°C). Line a large baking tray with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easy.
Step 2: Chop the Pecans
Add your pecans to a food processor. Pulse until they turn into coarse crumbs. Don’t blend too much—you want small pieces, not powder. Transfer the crumbs to a mixing bowl. Be sure to scrape all the bits stuck to the sides of the processor.
Step 3: Mix with Syrup
Pour the syrup over the chopped pecans. Use a spatula to scrape every drop of syrup into the bowl. Mix well until all the pecan crumbs are evenly coated.
Step 4: Scoop and Shape
Using a 1.5-tablespoon cookie scoop, press the mixture into the scoop to form a compact ball. Drop it onto the baking sheet. Repeat with the rest of the dough, leaving about 1 inch of space between each cookie.
Now, take a metal spoon and gently flatten each scoop into a thin, round disk about ¼ inch thick. If the mix sticks, lightly wet the back of the spoon to press the cookies easily. Shape them now—they won’t spread in the oven.
Step 5: Bake the Cookies
Place the tray in the oven and bake for 13 to 15 minutes, or until the edges turn a nice golden brown. Don’t worry if they still feel soft—they will crisp up as they cool.
Step 6: Cool and Store
Let the cookies rest on the tray for about 20 minutes before touching them. They will become crisp once they cool. To remove them, peel them off the paper or mat gently with your hands instead of using a spatula.
Once cooled, enjoy immediately or store in an airtight container within an hour. Leaving them out too long will make them absorb moisture and turn soft.
These low-carb pecan cookies are perfect for anyone looking for a quick, keto-approved dessert. With just two simple ingredients, they’re crunchy, sweet, and naturally gluten-free. Great for those evenings when you’re short on time but still want something delicious. You can even customize them by adding a pinch of cinnamon, vanilla, or a few sugar-free chocolate chips to the mix. They’re also ideal for festivals, tea-time snacks, or even gifting!
FAQs
Are these pecan cookies really keto-friendly?
Yes, these cookies are made with low-carb ingredients like pecans and sugar-free maple syrup, making them perfect for a keto diet.
Can I use any syrup instead of ChocZero?
You can use any thick, sugar-free syrup suitable for keto. Just make sure it’s sticky and not watery, so the cookies bind well.
Can I skip the food processor?
If you don’t have a food processor, finely chop the pecans with a knife. Just make sure the pieces are small enough to bind properly.
How do I keep the cookies crispy?
Let them cool completely before storing in an airtight container. Don’t leave them out too long, or they’ll absorb moisture and soften.
Can I add flavours like cinnamon or vanilla?
Yes! You can mix in a pinch of cinnamon, nutmeg, or a drop of vanilla extract to enhance the flavour without affecting the recipe.
