
Description
Peanut Butter Pecan Cookies deliver a rich, nutty flavor that's perfectly balanced with a hint of Himalayan salt, creating a deliciously satisfying dessert. Made with unsweetened peanut butter, almond flour, and a touch of coconut flour, these cookies are not only low-carb but also incredibly filling, offering a wholesome, nutrient-dense snack any time of the day. The crunch from the chopped pecans adds a delightful contrast to the crumbly texture, while the sprinkle of mineral-rich Himalayan salt elevates the natural sweetness of the pecans, enhancing the depth of flavor. These cookies are simple to prepare and perfect for packing as a quick snack or pairing with tea, while the cooling process allows them to firm up and intensify their flavor. Whether you're on the go or looking for a nourishing snack, these cookies are sure to please. With only 0.8g net carbs per serving, they fit seamlessly into a low-carb lifestyle while delivering all the rich, nutty flavor you crave, making them a stand-out choice for those seeking both taste and nutrition.
Ingredients
1/2 cup Peanut Butter, unsalted and unsweetened
4 Tablespoons Butter, softened
1/3 cup Stevia and Erythritol Blend, powdered
1/2 cup Almond Flour
1 Tablespoon Coconut Flour
1 Egg, yolk only
1/4 Teaspoon Himalayan Salt and extra for sprinkling
2 Tablespoons Pecans, chopped
How To Make
Preheat the oven: Set the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Mix the butter and sweetener: Using a hand mixer, combine the softened butter and powdered sweetener until fluffy.
Incorporate peanut butter and egg yolk: Add the peanut butter and mix well, followed by the egg yolk.
Add dry ingredients: Fold in the almond flour, coconut flour, and Himalayan salt until the batter thickens.
Form the cookies: Use a scoop or teaspoon to shape the cookie dough into rounds and place them on the prepared baking sheet.
Top with pecans: Sprinkle chopped pecans and extra salt on top of each cookie.
Bake the cookies: Bake for 11 to 15 minutes, or until the bottoms are golden.
Cool completely: Allow the cookies to cool fully so they harden before serving.
Ingredients
1/2 cup Peanut Butter, unsalted and unsweetened
4 Tablespoons Butter, softened
1/3 cup Stevia and Erythritol Blend, powdered
1/2 cup Almond Flour
1 Tablespoon Coconut Flour
1 Egg, yolk only
1/4 Teaspoon Himalayan Salt and extra for sprinkling
2 Tablespoons Pecans, chopped
How To Make
Preheat the oven: Set the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Mix the butter and sweetener: Using a hand mixer, combine the softened butter and powdered sweetener until fluffy.
Incorporate peanut butter and egg yolk: Add the peanut butter and mix well, followed by the egg yolk.
Add dry ingredients: Fold in the almond flour, coconut flour, and Himalayan salt until the batter thickens.
Form the cookies: Use a scoop or teaspoon to shape the cookie dough into rounds and place them on the prepared baking sheet.
Top with pecans: Sprinkle chopped pecans and extra salt on top of each cookie.
Bake the cookies: Bake for 11 to 15 minutes, or until the bottoms are golden.
Cool completely: Allow the cookies to cool fully so they harden before serving.

Peanut Butter Pecan Cookies
Nutrition List (per serving)
Total Fat: 9.9g | Carbs: 2g | Added Sugar: 0g | Fiber: 1.2g | Protein: 1.9g | Net Carbs: 0.8g
Grade

0–2g Net Carbs
Preparation Time
40 Minutes
Servings
15 Servings