Keto Pecan Cookies With Cream Cheese Filling

These Keto Pecan Cookies With Cream Cheese Filling are a sandwich-type cookie with a rich, nutty base and a luscious cream cheese filling. You'll want to make this warm, toasty, classic cookie with a twist for the Holidays this year. Each bite offers a delightful blend of buttery pecans and smooth, creamy center. I created a drop cookie version instead of traditional shortbread because I think it pairs better with the cream cheese. The cookies taste delicious on their own, but even better when sandwiched with the 2-ingredient cream cheese filling.

Course Dessert

Cuisine American

Keyword Pecan Cookies

Prep Time 15

Cook Time 13

Servings sandwiched cookies

Calories 201.06kcal

Author Olivia Wyles

Ingredients

Pecan Cookie Dough

½ cup coconut flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup butter , or coconut oil, room temperature
¼ cup brown sugar-free sweetener
¼ cup granulated sugar-free sweetener
1 teaspoon vanilla extract
2 large eggs , room temperature
½ cup pecans , chopped

Cream Cheese Filling

4 ounces brick cream cheese , room temperature
¼ cup powdered sugar-free sweetener

Instructions

Pecan Cookie Dough

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking sheet.
In a medium bowl, whisk together coconut flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar-free sweetener, and white granulated sugar-free sweetener until light, fluffy, and the sweeteners have dissolved completely.
Beat in the eggs and vanilla extract, ensuring it's well incorporated.
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix. (See Note 1)
Gently fold in the chopped pecans.
Using a spoon or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten or apply a criss-cross pattern with a fork. (See Note 2)
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (See Note 3)

Cream Cheese Filling

Ensure the cream cheese is at room temperature. This makes it easier to mix and results in a smoother filling.
In a medium bowl, use an electric mixer to blend the softened cream cheese with the powdered sugar-free sweetener. Mix until the mixture is smooth and creamy. (See Note 4)

Video

Notes

1. Coconut flour becomes thick very quickly so be careful not to overmix the dough.

2. Since these cookies do not spread during baking, I added a criss-cross pattern for more depth and to make the cookies look a little prettier. Feel free to just flatten them with your hand or the bottom of a glass, plus dress up with extra pecans on the top!

3. Allow cookies to cool on baking sheet, then transfer to wire cooling rack to finish cooling before adding cream cheese filling.

4. If cream cheese is too soft, place in refrigerator for about 30 minutes to harden and make it easier to work with.

5. The dough may be a bit more fragile than traditional cookie dough due to the lack of gluten, so handle it gently.

6. These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.

7. Feel free to adjust the sweeteners to taste, and you can even add a pinch of cinnamon for extra flavor.

17.70 Carbs – 2.52 Fiber – 12.48 Sugar Alcohol = 2.69 Net Carbs

Nutrition