Easy Keto Pecan Cookie Balls Recipe (High Protein, Low Carb)

Imagine a pecan pie and a soft, chewy cookie rolled into one—yep, that’s exactly what these keto pecan cookie balls bring to the table! They’ve got that rich, buttery pecan flavor with a melt-in-your-mouth doughy texture that makes them so good. And here’s the best part: they’re low carb and sugar-free. Whether you’re prepping for holiday parties or just need a quick treat, these little bites are the perfect addition to your dessert lineup this holiday season.

Keto Pecan Cookie Balls Recipe

I was scrolling through Instagram, looking for some recipe inspiration, when I stumbled across this pumpkin brownie cookie ball recipe from Once Upon A Pumpkin. It looked so good, and I thought, ‘Why not make a pecan version since Thanksgiving is right around the corner?’ Pecan desserts are always a hit during the holidays, and I knew I wanted something that had that same super smooth, doughy texture.

When I made the first batch, I was honestly impressed—no complaints and no changes needed! The texture was spot-on, just like the recipe I’d seen, but with that buttery pecan flavor that’s so perfect for this time of year. The best part? The recipe is incredibly easy. I simplified the steps even further because it’s literally just mixing everything together and scooping it out. There’s no need to worry about adding dry ingredients to wet separately—everything comes together nicely without the extra fuss.

Plus, we’re not baking these, so there’s no need to stress about overworking the dough. That said, I’m already thinking about testing out a baked version because I bet these would be amazing warm from the oven too. BRB, experimenting…

Ingredients for Keto Pecan Cookie Balls

This recipe uses a handful of keto-friendly ingredients that you likely already have on hand. With staples like almond flour, pecan butter, and a sugar-free liquid sweetener like allulose, it’s super easy to pull together in no time.

• Almond or Pecan Butter – This serves as the base, giving the cookie balls a creamy texture and rich flavor. You can use any nut or seed butter you prefer, as long as it’s 100% natural with no added sugars or seed oils. A touch of sea salt is fine, as it complements the sweet flavors nicely. If you want to get really hands-on, you can even make your own nut butter by roasting nuts and blending them until smooth.
• Allulose – I chose liquid allulose here because it doesn’t spike blood sugar, making it a great option for keto. Plus, this recipe needs a sticky sweetener to bind everything together. If you don’t have allulose, you can substitute it with any liquid sweetener that fits your lifestyle, like ChocZero syrup or Besti honey.
• Almond Flour – A keto pantry essential, almond flour gives structure without adding carbs. Be sure to weigh your almond flour for accuracy—1 cup is about 128 grams. I used blanched superfine almond flour for a smoother texture, but any almond flour will work. Just avoid almond meal, as it can make the texture too coarse.
• Coconut Flour – This absorbs moisture and helps to bind the dough. Just like the almond flour, it’s best to weigh it for precision—1 tablespoon equals about 7 grams. Coconut flour can be tricky to substitute because it’s so absorbent, so if you skip it, you’ll need to adjust other ingredients like the nut butter or almond flour.
• Cinnamon – Adds a cozy warmth that complements the pecan flavor beautifully. It gives it a hint of spice that makes them feel perfect for fall and holiday gatherings. Cinnamon isn’t just there for flavor, though—it’s also known for its potential health benefits, like balancing blood sugar. You can adjust the amount depending on how much you love, or even swap it out for pumpkin pie spice.
• Pecans – These add texture and extra pecan flavor to the cookie balls. I like to rough chop pecan halves into small, pellet-sized pieces to keep the texture consistent. Feel free to swap in other nuts if you prefer, like walnuts or hazelnuts, but pecans really shine in this recipe for their buttery, sweet flavor.

How to Make Keto Pecan Cookie Balls

Steps: Mix → Chop → Fold → Scoop → Roll → Chill

1. Add all ingredients except pecans to a medium mixing bowl.
2. Mix with a spatula until a dough starts to form and all ingredients are incorporated together.

3. Measure, then rough chop the pecans into a small pellet size.
4. Add to the bowl, then fold into the dough mixture.

It should look like this.

5. Scoop with a small cookie scoop (about 1 tbsp) or use a tablespoon to scoop out about 20 cookie balls.
6. Roll together with your hands until a smooth ball forms.

Super smooth!

Place on a parchment paper or wax paper covered baking sheet, cookie sheet or cutting board in a single layer, then chill in the fridge for about 30 minutes for best texture.

Or, if you can’t wait, it’s totally okay to indulge right away. I won’t judge!

Frequently Asked Questions About Keto Pecan Cookie Balls

1. How do I store these keto pecan cookie balls? Store the cookie balls in an airtight container at room temperature or in the fridge for up to a week. If you need to keep them longer, they freeze well too—just thaw them at room temperature for a few minutes before serving​.
2. Can I use a different sweetener? Yes! For this recipe, allulose works great, but you can swap it for other keto-friendly sweeteners like monk fruit sweetener or erythritol. Just keep in mind that some sweeteners, like stevia, can be much sweeter, so you’ll need to adjust the amount accordingly​. This recipe works best with some type of sticky liquid sweetener, plus it has zero sugar alcohols.
3. Can I bake these cookie balls? While this is a no-bake recipe, you can experiment with baking them. If you do, bake at 350°F for 10-12 minutes until the cookie balls start to turn slightly golden. Let them cool before enjoying.
4. What can I substitute for almond flour? If you prefer, you can use pecan flour or other nut flours like hazelnut flour. Keep in mind that these might alter the flavor and texture slightly, but they’ll still keep the recipe keto-friendly​.
5. Can I make these ahead of time? Absolutely! These cookie balls are perfect for prepping ahead. You can make them a few days before your holiday gathering or store them in the freezer for even longer. They make a great addition to your holiday cookie platter​.
6. Can I use a food processor to mix the dough? Yes, a food processor works great for quickly mixing the cookie dough. It helps combine the ingredients smoothly, especially when working with nut butters and flours. Just pulse the ingredients until they come together into a dough.
7. Can I make these keto pecan cookie balls dairy-free? Yes, this recipe is completely dairy-free and gluten free.
8. Can I add vanilla extract to the recipe? Yes, adding vanilla extract will give the cookie balls a deeper, more rounded flavor. It’s a great way to add a bit more complexity to the taste, especially if you’re looking for that classic cookie flavor​.
9. How many net carbs are in each cookie ball? Each cookie ball contains about 1g net carbs, making them a perfect treat for those following a keto diet. The exact count may vary slightly depending on the ingredients you use, but they are low-carb and fit well into a keto lifestyle.
10. Can I add any other flavors or spices? Absolutely! These cookie balls are a great base for experimenting. Try adding a pinch of pumpkin spice, nutmeg, cocoa powder, or even a little espresso powder for a fun flavor twist, especially for holiday versions​. You could even roll in some powdered sweetener to make the classic keto pecan snowball cookies.

PIN FOR LATER!

If you enjoyed this recipe, you might like these:

• Keto Pecan Cookies With Cream Cheese Filling
• 3 Ingredient Pumpkin Cookies With No Eggs
• Tiramisu Cottage Cheese Cookie Dough
• 8 Keto Cookie Recipes Perfect For Holidays

Check out all the steps, my notes, and estimated nutritional data in the printable recipe card below! Happy Holidays. 🙂