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Pecan Pie Cookies

Makes 8 cookies

These delicious pecan pie cookies will satisfy your sweet tooth while sticking to your macros for the holidays!

Prep Time: 20 minutes
Baking Time: 8 minutes


3/4 cup of almond flour

1/4 cup of coconut flour

1 teaspoon ground cinnamon

1 teaspoon baking soda 

1 teaspoon vanilla bean powder

1/4 cup sweetener (Any sugar free sweetener of your choice)

5 tablespoons butter, melted  

2 tablespoons butter

1/4 cup coconut crème

1/4 teaspoon sea salt

Pecans for garnish


Preheat your oven to 350 degrees Fahrenheit.

Mix all dry cookie ingredients together in a bowl.

Combine melted butter with the dry ingredients slowly, stirring together until it is a dough consistency.

Scoop by the tablespoon, forming into balls with your hands, and place on a baking tray lined with parchment paper.

Place entire tray in the fridge for 15 minutes.

While cookies are in the fridge, prepare the pecan pie crumble by heating butter in a small saucepan on low heat until it simmers, about 3 minutes. Whisk in coconut crème, followed by remaining ingredients and continue to simmer, stirring often, for 4 minutes (not longer to prevent burning).

Remove from the heat and allow to cool and harden, about 5 minutes.

Bake for 5 minutes, then flatten a bit with a fork, and finish baking for 3 more minutes.

Remove from the oven and allow to cool for 5 minutes before spooning pecan pie crumble over each cookie. Store leftovers in a glass container for 1-3 days.


Calories: 180
Carbs: 12
Net Carbs: 10
Protein: 2
Fat: 14