Keto sugar cookies with a pecan pie thumbprint filling in the middle! These will cure your sugar cookie cravings and pecan pie cravings at the same time! Small batch makes 6 cookies.
I see you, friends. My sweet, sweet friends adopting a new diet this holiday season. I believe that many of you found Dessert for Two as a way to still enjoy dessert while managing the portion sizes. Oh how I love that you can make a small batch of chocolate chip cookies or a small batch of banana muffins without the tempting leftovers.
I hear your requests for more diet-friendly desserts, I really do! Small portion desserts and diets go hand-in-hand. I feel like I am made for this job, and I’m so happy to offer you small-batch keto desserts. I’m partnering with Stevia In The Raw® this holiday season to bring you keto-friendly desserts for two. Are you as excited as I am?!
If you’re like so many of my friends, you’re doing the keto diet, too. I feel like I just got a handle on how to cook for my gluten-free friends, and now I have to learn about another diet? It’s okay, though, because I’m so excited to learn.
Plus, I really need to figure out a way to be able to feed you cookies on your diet, because that’s my love language. Keto sugar cookies to the rescue!
Keto Success Tips for the Holidays
As the holidays approach, you might be dreading the buffet table. If you’re worrying that there won’t be anything you can eat, bring your own dish! Because my heart is made of sugar, it crystallizes at the thought of you skipping out on dessert due to calories or sugar content. So, I gift you these keto sugar cookies with pecan pie thumbprint fillings to munch on while everyone else eats regular sugar cookies and pecan pie. You won’t miss a thing, lucky you!
This recipe makes just six cookies. I’m using Stevia In The Raw® Bakers Bag because it’s a zero-calorie sweetener that is perfect for baking. Most importantly, it measures cup for cup for with regular sugar in recipes, so no conversion is necessary!
Personally, when baking with stevia, I find that it’s best to omit the pinch of salt that is so commonly called for in baking recipes. The sweetness is much more subtle with stevia, and a pinch of salt can make things overly salty. This honestly surprised me, because I haven’t baked much with sugar substitutes, and I thought they would be over-powering. I’m happy to find that the sweetness is much more subtle than I presumed.
Keto Sugar Cookies with Keto Pecan Pie Filling
These keto sugar cookies with the flavors of keto pecan pie are so perfect! I like the buttery crumbly little cookies on their own, even without the keto pecan pie filling, but they’re pretty great with it!
The keto pecan pie filling is as simple as making regular caramel sauce with chopped pecans stirred in. To make the best keto caramel sauce, freshly toasted pecans are the absolute best!
One final keto caramel note: you can use heavy cream or canned full-fat coconut milk for the caramel sauce!
- 1/2 cup (46 grams) super fine almond flour
- 2 tablespoons (3 grams) Stevia In The Raw® Bakers Bag
- 1/4 teaspoon baking soda
- 2 tablespoons (28 grams) unsalted butter, melted
- 3/4 teaspoon vanilla extract
For the keto pecan pie filling:
- 2 tablespoons (28 grams) unsalted butter
- 2 tablespoons (30mL) heavy cream (or canned full-fat coconut milk)
- 1 tablespoon (3 grams) Stevia In The Raw® Bakers Bag
- 1/4 cup chopped pecans, freshly toasted
In a small bowl, whisk together the almond flour, stevia, and baking soda.
Add the melting butter and vanilla extract. Stir to combine well.
Press the dough flat in the bowl, and divide it in half by eye. From each half, scoop out 3 cookie dough balls.
Roll each cookie dough ball in your hands into a perfect ball, and place on a lined baking sheet. Using the tip of your finger, make a small indent in each cookie dough ball.
Place the cookie sheet in the fridge for about 20 minutes.
Preheat the oven to 375.
When the oven is ready, remove the cookie sheet from the fridge, and gently press down on each cookie. Make sure the indent is still somewhat there.
Bake the cookies for 8-9 minutes, until they just start to turn golden brown.
Remove from the oven, and move the cookies to a cooling rack.
Meanwhile, in a small saucepan, make the pecan pie filling. Melt the butter over medium heat and let it start to brown. Stir it constantly and keep an eye on it to prevent it from burning.
When the butter is starting to turn brown (you’ll see black specks around the edge of the pan), add the cream (or coconut milk) all at once, and continue to cook while stirring constantly. The mixture will start to thicken. Finally, stir in the Stevia In The Raw®.
If the caramel mixture appears to separate (mine didn’t, but it’s happened once), just put it in a blender.
Finally, stir in the pecans.
Place a scoop of the pecan filling in the center of each cookie, and serve.