Name: Pecan Sandies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3/4 cup (3 oz wt.) almond flour ((Note 1)); 1/2 cup (2 oz wt.) pecans; 1/4 cup (1 oz wt.) confectioners swerve sweetener; 4 tablespoons salted butter, softened; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract

Summary:

Tasting similar to dry shortbread cookies, these deliciously nutty Pecan Sandies with almond flour are perfect for anyone looking for an easy low carb dessert with only six ingredients.

Pecan Sandies

5 from 12 votes

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Prep: 15 mins

Cook: 20 mins

Yield: 10 cookies

INGREDIENTS

▢ 3/4 cup (3 oz wt.) almond flour (Note 1)
▢ 1/2 cup (2 oz wt.) pecans
▢ 1/4 cup (1 oz wt.) confectioners swerve sweetener (Note 2)
▢ 4 tablespoons salted butter, softened
▢ 1/2 teaspoon vanilla extract
▢ 1/2 teaspoon almond extract

INSTRUCTIONS

Prepare Equipment: Preheat oven to 325 F. Set aside baking half sheet lined with parchment paper.
Process Pecans: Process 3/4 of pecans through blender or food processor for a few seconds until finely ground. Chop remaining 1/4 of pecans into small pieces.
Make Dough: Use electric hand mixer to beat together sweetener and butter in mixing bowl until smooth and creamy, about a few minutes on low speed, scraping down beaters as needed. Beat in vanilla and almond extracts until just combined, about 10 seconds on low speed. Beat in almond flour and finely ground pecans until well-mixed, about 30 seconds on low speed. Stir in chopped pecans.
Bake Cookies: Divide dough into 8 to 10 balls, each about 1.5 inches in diameter, and spread out on lined baking sheet. Flatten each ball. Bake at 325 F until brown around edges, 15 to 20 minutes. Cool cookies completely before removing from parchment paper. Serve (Note 3).

NUTRITION

Makes 10 Servings

Amount Per Serving (1 cookie):

Calories 130 (90% from fat)
Total Fat 13g	20%
Saturated Fat 3g	17%
Cholesterol 12mg	4%
Sodium 40mg	2%
Net Carb 1g
Total Carb 2.5g (Note 4)	1%
Dietary Fiber 1.5g	6%
Sugars 0.5g
Protein 2g

Vitamin A 3% · Vitamin C 0% · Calcium 2% · Iron 3%

PHOTOS

pecans that are whole vs chopped or ground

step by step preparing low carb pecan cookie dough

pecan sandies on cooking sheet after baking

NOTES & TIPS

(1) Almond Flour. For best results, measure by weight (provided in oz) and not by volume. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving. Don’t substitute with coconut flour or other flours, which vary in their absorbency.

(2) Sweetener. For best results, measure by weight (provided in oz) and not by volume. I use confectioners Swerve, which measures the same as regular powdered sugar. If you use another type of sweetener, ideally choose a dry one that is also a 1:1 substitution for sugar. That way, you’ll maintain the same ratio of dry to wet ingredients in this recipe. Note that pure erythritol is only 70% as sweet as sugar and therefore not a 1:1 sugar substitution, and sometimes has rather large granules that you should powder first using a small blender like a Nutribullet.

(3) Serving. The cookies are very soft after baking and will harden as they cool to room temperature, which could take a few hours. Serve with a cold glass of milk or a mug of London Fog tea latte. These cookies are easy enough to make regularly, or you can reserve them for special occasions and holidays like Christmas.

(4) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.

(5) Crispier Version. If you prefer pecan sandies on the drier and harder side, add an extra 1/2 ounce weight of almond flour or ground pecans to the dough. This will make firmer cookies.

More Low Carb Copycats

Chocolate Fudge

Pizza

Almond Flour Pancakes

Everything Bagels

newest oldest most voted

Annie

These are OUTSTANDING! I used Swerve brown sugar in place of white and the results were spectacular. I had a chef/friend try these cookies and she didn’t know they were low carb. My other tip: press the dough into a square pan lined with parchment or seran wrap (with long tails to make it easy to remove) and freeze the dough for @30 minutes give or take. It makes them easy to cut into 1″ squares and bake. SO good!

Gail

These cookies are incredible! I made them today exactly as written, and they were perfect! A cookie (well two, actually) and a cup of coffee after dinner tonight . . . so good! Thank you for sharing this recipe.

SR:

These are so delicious! Very hard to eat just 1. Instead of using the almond extract, I used a full teaspoon of vanilla. I’ve tried the half tsp of almond extract before and thought it gave it an imitation flavor (McCormick).
These literally melt in your mouth! Thank you for sharing!

Lolita

Are used the almond extract as instructed and 1/4 teaspoon of vanilla extract because I love vanilla. I also added 1/4 cup of softened cream cheese, one tablespoon of sour cream which keeps the cookies very soft, and I sprinkled 1 teaspoon of real sugar over the top once I put the cookies on the sheet. I did not mash mine flat but I did mash them gently to just take the curve off the top of the cookie and this way the edges are not as dark. I ate every cookie.

Heather

Just made these and they are delicious! I added a couple of pinches of coarse salt to my dough at the end. Will definitely add these to my ‘favorite cookies’ rotation!

Sheila

I made these and had to bring the rest to work since I ate half of them while they were cooling! They are absolutely delicious! So easy to make and so few ingredients. Thank you for sharing. I will be making these again soon (to share of course, they are too dangerous to keep at home)….

Julia

Haha I’m glad you enjoyed them, Sheila. I know all too well the dangers of keeping something tasty stocked at home…

Steve

I have made these twice so far and they come out Perfect both times. These cookies are just fantastic. Very tasty little fat bombs.

Deborah Beaumont

I have made these a few times. Delicious. Today I used macadamias instead of pecans. Yummo xxxxxxx

Thanks for the tip! I am going to try this!! Sounds delicious!

May

I made these last night,they are so moist so good,thank you very much for all your recipes!

I’m so glad to hear you enjoyed them, May 🙂

Donna

These are so good, definitely will make again!

Jennifer Dowell

My husband was recently diagnosed as type 2 diabetes and has given up so much trying to not go on meds for over 2 yrs. We have never been sweet eaters so was not sure at the time how this happened. But as we started learning and gathering info we made a plan to change things and the only thing missing was he wanted some type of snack. Looking online I found this recipe and so glad I did. One of the easiest things I have ever made and let me tell you. Better than store bought. Love love love it!

Patti

I didn’t have almond extract so I used Carmel and it really worked. Also didn’t want to bake right away so I formed it into a tube wrapped in plastic wrap and put in the fridge until I was ready to bake — Sliced evenly and baked all uniform and evenly cooked — they don’t spread so I only had to bake once — did let them cool on the cookie sheet before removing them.

Pat

Made this recipe today. Instead of chopping the extra pecans I chopped up dried cranberries. They are very tasty.

Stella

I would like to know if you used 1/2 cup of cranberries or less

Charlotte Heineken

These are the best cookies I’ve made, I like the peanut butter ones, but these are my favorite and so easy!! Thank you!!

Christine

Anyone add Anise extract? Just wondering if it would be good in these.

Franklyn

Delicious, they are freshly baked and cooling. Thanks for the recipe.

Kat

Confectioners sugar? Not granulated? Just making sure I’m doing the right thing…

Right, I use confectioners not granulated, by the brand Swerve.

Pecan Sandies