Keto Pecan Pie Cookies. (Gluten/Grain/Soy/Dairy/Egg Free) With directions to make
This recipe is an old favorite.. hence the awkward photos. When I first started blogging I felt the need to shove me camera into the food.. why I will never know? 😂
This recipe came heavily requested when I relaunched my website so I figured I would post them despite the lame photos.
Pecan pie and Cookies are of my all time favorite desserts. So, I thought why not bring the best of both worlds into one baked good. The crust is basically a sugar cookie which I then loaded up with a simplified pecan pie filling. Then I topped each baked delight with Cinnamon Coconut Cream Cheese Frosting. These deep dish cookies are sensational.
For those of you that have in your possession my first book- (The Essential Gluten Free Baking Guide Part 1) this Coconut Cream Cheese Frosting recipe can be found in the frosting chapter. Just add 1/2 Tsp Cinnamon to the recipe) This recipe is extra special and its gluten/dairy/soy/nut/egg free - and I'm afraid I can't share it here. For the rest of you- Below I will provide a simple cinnamon coconut whipped cream recipe.
Every time that I post a recipe calling for Blanched Almond Flour I get asked at least 8-10 times if coconut flour can be used as a substitute. Sadly, the answer always is no. So, sorry guys its not going to work here. For more information on how coconut flour works- I cant help but recommend my new books. They explain how it (and 12 other flours work) in much more detail.
If you cant have almonds- I suggest you experiment with other nut/seeds flours here only. A fabulous selection can be found at Nuts.com
To make this recipe Sugar Free/Keto . I like to use Xylitol or Erythritol Crystals in the cookies. Xylitol tends to make cookies a little extra moist and the Erythritol Crystals sometimes dry baked goods out. So I have found if I do a 50/50 mix of the two, my baked goods turn out perfect. Or if you want to keep things simple you can just use the swerve granulated baking blend!
For the Pecan filling I use a combination of one of these xylitol (or swerve) sugars + a little vanilla stevia from Nunatruals (and only from nunatruals) This product is really compliments the pecans flavor. If you are not strictly sugar free I highly recommend using Sucanat or Palm Sugar as they both have a lovely caramel flavor that will also compliment the Pecans. For the filling if you want to stick to keto your best bet is a sugar free maple syrup OR swerve’s new brown sugar replacement.
Yield: 6 Deep Dish Cookies.
- 2 cups Blanched Almond Flour
- 1/2 Cup Granulated Sugar (Swerve baking blend, Xylitol, Erythritol Crystals, Sucanat, Palm Sugar, Organic Cane Sugar etc.)
- 2 Tsp. Baking Powder
- 1 TBS Oil or Melted Butter
- 1 TBS Vanilla Extract
- 1/8 Tsp. Salt
- 2 TBS Milk (any variety) or Water.
- 1 Cup Toasted Pecans
- Granulated Sugar to taste. I recommend a Brown Sugar Sub. Here (like Palm Sugar or Sucanat) You may also add a little maple syrup or sugar free maple syrup. Swerve recently came out with a brown sugar substitute and that could work as well.
- 1 Tbs Oil or Melted Butter
- 3 Tbs Milk (any variety)
- 1 Tsp. Vanilla Extract
- 2 Tsp. Starch (ie. Tapioca, Arrowroot or Cornstarch)
- 1 Tsp. Cinnamon
- pinch of salt
- Preheat oven to 325 degrees. Line 6 Muffin tins with cupcake liners OR get out 6 ramekins.
- Make Cookie Dough. Combine all ingredients and mix with your hands until it becomes a thick dough. (It won't seem like its going to come together at first)
- Press the dough into the cupcake liners or ramekins like you would a piecrust- leaving the centers empty.
- Make the Pecan Filling. In a small saucepan combine all the filling ingredients. Stir over low heat until mixture becomes thick. Give it a taste test and adjust the sugar to your liking. (use as much or little as you would like). Once thick spoon the filling into the 6 prepared cookie cups.
- Place in oven and bake 18-20 minutes until crust is lightly golden brown.
- Make Frosting. Use recipe from the Essential Gluten Free Baking Guide Part 1 OR simply place a can of heavy coconut milk from thai kitchen into the fridge to chill. Once cold, open the can and remove the top cream portion. Mix it with a little powdered sugar or liquid sugar and 1/2 Tsp. Cinnamon. Place on top of cookies.
Homemade powdered sugar can be made with any variety of granulated sugar by running it through a coffee grinder or processing it in your blender.
Top each cookie with a sprinkle of cinnamon!A mini muffin pan could also be used here in which case you will end up with at least a dozen cookies. Baking time will need to be shortened- in this case also remove as soon as the crust becomes lightly golden. Make sure to always use cupcake liners as otherwise the cookies will stick to the pan.