Last updated on August 4th, 2020
This Keto Chocolate Chip Cookie Recipe with Candied Pecans will become the star of your baking adventures! These rich and decadent cookies are packed full of sugar free keto chocolate chips and homemade keto candied pecans. Enjoy subtle notes of cinnamon, vanilla, chocolate & of course buttery pecans. This keto chocolate chip cookie recipe will satisfy your sweet tooth, and convince even the most sugar obsessed friends and family that keto sweet treats can be fantastic. Indulge a little, since these are only 2 net carbs per cookie!
We love easy to make, decadent keto treats from time to time. This keto chocolate chip cookie recipe with candied pecans is seriously one of our best yet. Enjoy it year round! While we initially created this recipe around Christmas time when we are always whipping up batches of these easy keto stovetop candied pecans, we fell in love with these keto cookies and haven’t stopped making them since! This is the type of dessert that will please all eaters, even if they regularly eat sugar! We made these for some friends that eat a standard American diet and they were truly amazed. They couldn’t believe that these cookies were completely keto friendly and sugar free!
If you’re in the mood for more easy, keto friendly desserts, then we have a feeling you will definitely love this low carb turtle cheesecake, or these chewy keto chocolate chip cookies or this low carb chocolate peanut butter mousse!
Have a peek at the ingredient list below that can be found mostly in your low carb or keto pantry! We buy most of these things at Costco, and everything else can be found right here in our Amazon store.
Here’s What We Used For This Keto Chocolate Chip Cookie Recipe with Candied Pecans:
- Melted butter
- Granular Sugar replacement of choice (see notes) (we used half a cup of allulose, our other favorites are Swerve granular and Lakanto Classic)
- Vanilla extract
- Full fat cream cheese, softened
- Egg
- Almond flour
- Baking powder
- Himalayan pink salt
- Ground cinnamon
- Sugar free chocolate chips (we used Lily’s)
- Homemade low carb candied pecans
Recipe Notes:
If you have vanilla extract to use, that works best. However, lately we’ve been noticing the prices of vanilla extract have been very high, so we have been using imitation vanilla instead! Either works and will give you a delicious vanilla flavor. They measure the same.
We’d recommend that you leave the cream cheese on your countertop for at least an hour before making these cookies so it has time to soften.
Sweeteners: We advise sweetening this to taste! We used allulose (a very rare natural sugar found in figs and other fruits) for this recipe. It is all the rage and a newer sugar alternative, so currently it must be listed as a sugar on packaging. It is not digested by the body, therefore adds very few calories and does not affect blood sugar. One note about allulose is that while it has no aftertaste, it is slightly less sweet than equivalent amounts of Swerve or Lakanto. Please adjust to your preference.
Candied Pecans: This recipe calls for the inclusion of our low carb candied pecans recipe, so make these before beginning. You can make them ahead of time and let them sit at room temperature for at least a week (if they will last that long!) They only take about 15 minutes to prepare, so don’t worry, you can make those while your cream cheese is coming to room temperature.
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Tools:
Need supplies for this recipe? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale.
Let’s Make Them!
Pull out the cream cheese to sit on the countertop for at least an hour so it can soften. Start by making your candied pecans. You can make them up to a week in advance. Here’s our low carb candied pecan recipe! They are ready in under 15 minutes on the stovetop. Once your candied pecans are done, preheat your oven to 350F.
In a medium sized bowl, mix together your sifted almond flour, cinnamon, salt, and baking powder. Set aside.
In a separate large bowl, add melted butter, sweetener and vanilla extract. Cream together with a hand mixer until very smooth.
Add in your cream cheese that has been softened. If it needs to be a bit softer, put it in the microwave for a few moments. Cream together with your hand mixer until the mixture looks like icing. There shouldn’t be any big lumps.
Now, add in your egg. Then beat with the hand mixer on low speed just until combined.
Now, combine the wet and dry ingredients and mix until the dough is sticky with few lumps.
Add in your candied pecans and chocolate chips. Combine with a rubber spatula.
Roll into balls, and place on parchment paper. They won’t rise or spread much, so if you prefer a thinner cookie, smash them down flat with the back of a spoon.
This batch makes 18 small cookies. If you wish to make them bigger, feel free, but they spread out more and you will need to recalculate the macros.
Enjoy!!
If you like this recipe, share it with your friends! Please let us know if you guys give this recipe a try, and be sure to share with us on Instagram @afullliving so we can share your creations. Also check out our Low Carb Bourbon Spiked Hot Chocolate a try if you’re looking for another festive treat!
Until next time,
Briana & Chamere
This Keto Chocolate Chip Cookie Recipe with Candied Pecans will become the star of your baking adventures! These rich and decadent cookies are packed full of sugar free keto chocolate chips and homemade keto candied pecans. Enjoy subtle notes of cinnamon, vanilla, chocolate & of course buttery pecans. This keto chocolate chip cookie recipe will satisfy your sweet tooth, and convince even the most sugar obsessed friends and family that keto sweet treats can be fantastic. Indulge a little, since these are only 2 net carbs per cookie!
- 1 stick butter, melted
- 1/2 cup sweetener of choice (we used 1/2 cup allulose)
- 1 tsp vanilla extract
- 4 oz full fat cream cheese, softened
- 1 large egg
- 1.5 cups almond flour, sifted
- 1 tsp baking powder
- 1/2 tsp Himalayan pink salt
- 1.5 tsp ground cinnamon
- 1/2 cup sugar free chocolate chips
- 2 cups homemade low carb candied pecans (see notes and instructions for recipe)
Pull out the cream cheese to sit on the countertop for at least an hour so it can soften. Start by making your candied pecans. You can make them up to a week in advance. Here’s our low carb candied pecan recipe! They are ready in under 15 minutes on the stovetop. Once your candied pecans are done, preheat your oven to 350°F.
In a medium sized bowl, mix together your sifted almond flour, cinnamon, salt, and baking powder. Set aside.
In a separate large bowl, add melted butter, sweetener and vanilla extract. Cream together with a hand mixer until very smooth.
Add in your cream cheese that has been softened. If it needs to be a bit softer, put it in the microwave for a few moments. Cream together with your hand mixer until the mixture looks like icing. There shouldn’t be any big lumps.
Now, add in your egg. Then beat with the hand mixer on low speed just until combined.
Now, combine the wet and dry ingredients and mix until the dough is sticky with few lumps.
Add in your candied pecans and chocolate chips. Combine with a rubber spatula.
Roll into balls, and place on parchment paper. They won’t rise or spread much, so if you prefer a thinner cookie, smash them down flat with the back of a spoon.
Bake until golden brown, about 15-20 minutes. Once cooled, serve and enjoy!
Candied Pecans: This recipe calls for the inclusion of our low carb candied pecans recipe, so make these before beginning. You can make them ahead of time and let them sit at room temperature for at least a week (if they will last that long!) They only take about 15 minutes to prepare, so don’t worry, you can make those while your cream cheese is coming to room temperature.
Macros: 18 servings per batch, 200 calories per serving. 2 net carbs (2 grams fiber), 20 grams of fat, 3 grams of protein. These nutrition facts were created using MyFitnessPal, and will vary depending on the brand you use. We are not nutritionists and cannot guarantee the accuracy. We simply provide these as a courtesy.
*This recipe makes 18 small cookies. If you wish to make them larger, make sure to give them more room on the cookie sheet to spread out, as well as recalculate the macros.
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