AMAZING KETO PECAN PIE COOKIES - FOR THOSE WHO LOVE PECAN PIE AND COOKIES, JUST COMBINE THEM!
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This is for those who love pecan pie around the holidays (psst...that's me too). This keto recipes combines pecan pie and cookies into one, so it's the perfect keto Christmas cookie for the holidays. Or if you don't want to make a whole keto pecan pie for Thanksgiving, then you can make up a batch of these keto pecan pie cookies! The base of the the cookies is a flaky pie crust cookie and it is filled with a gooey sugar free pecan pie filling.

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⏩⏩JUMP TO ⏩⏩
00:00 Intro
01:18 Make Keto Pie Crust Cookie Dough
02:13 Roll out Cookie Dough
02:50 Keto Pecan Pie Filling
04:10 Cookie Cut-outs
04:39 Make a boat
05:00 Add Pecan Pie Filling
05:07 Bake
05:22 Keto Chocolate Drizzle

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KETO PECAN PIE COOKIES
Makes: 18

Pie Crust Cookie Base
1 cup almond flour
3 tablespoons coconut flour
1/4 cup sugar free sweetener
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup unsalted butter, chilled & cubed
1 oz cream cheese, softened
1 egg
1 1/2 teaspoons rice vinegar or apple cider vinegar

Keto Pecan Pie Filling
2 tablespoons butter, melted
1/2 cup chopped pecans
1/3 cup sugar-free brown sugar
1/4 cup sugar free caramel
2 eggs

1️⃣ 01:18 - Add almond flour, coconut flour, sugar free sweetener, xanthan gum and salt to a food processor. Pulse until combined. Add cold butter & cream cheese. Pulse until coarse crumbled form. Add egg and vinegar. Pulse until dough ball forms.
2️⃣ 02:13 - Place cookie dough in between two sheets of parchment paper. Roll out with a rolling pin until dough is about 1/4 inch thick. Place in the refrigerator to cool for 20 minutes.
3️⃣ 02:50 - Meanwhile, to an unheated sauce pan, add melted butter, chopped pecans, sugar-free brown sweetener, keto maple syrup, eggs and salt. Stir until combined. Turn on heat to medium-low and cook until mixture has thickened into a pudding like consistency. Stir often. Remove from heat and set aside once thickened. **NOTE: If you start with your burn on, your eggs may curdle so mix first and heat up slowly.
4️⃣ 04:10 - Using a 2 inch round cookie cutter, punch out cookie shapes from the flatten cookie dough and place on a parchment lined baking tray.
5️⃣ 04:39 - Fold the edges up along each cookie to create a boat in order to hold in the filling. Place in freezer to set for 5-10 minutes. Preheat oven to 400 degrees.
6️⃣ 05:00 - Spoon 1-2 tablespoons of pecan pie filling into each cookie boat.
7️⃣ 05:07 - Bake in a 375 degree oven for 10-12 minutes.
8️⃣ 05:22 - Melt 1/4 cup sugar free chocolate chips and drizzle over cookies. (optional step)

MACROS (per cookie)
Calories: 143
Fat: 13.2 g
Total Carbs: 5.8 g
Net Carbs: 1.3 g
Protein: 3 g

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Music is from Epidemic Sound
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