I perfected a Pecan Sandies recipe that uses unexpected pantry staples to keep things low carb and surprisingly simple.

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I didn’t expect to get so obsessed with these Keto Pecan Sandies. I used blanched almond flour and finely chopped pecans, and the result was this odd, crumbly cookie that keeps pulling me back for one more bite.

At first I thought low carb meant bland, but nope, they’re nutty and slightly crisp with a melt-in-your-mouth center. They kind of remind me of classic Pecan Shortbread Cookies, but lighter and a touch sharper.

I messed up measurements on my second try and learned a trick that changed everything, you’ll want to try it just to see why they vanished so fast.

Ingredients

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Almond flour: Low carb, high in healthy fats and protein, add tender, crumbly shortbread texture.
Pecans: Provide crunch, fiber, and mono unsaturated fats, give warm nutty flavor and richness.
Butter: Makes cookies rich, moist and melt in your mouth, adds saturated fats for structure.
Erythritol: Sweetens without carbs or sugar spikes, can cool the mouth and be crunchy.
Vanilla extract: Tiny amount brings sweet aromatic notes, makes flavors pop and feel homemade.
Sea salt: Balances sweetness, enhances nuttiness, just a pinch lifts overall flavor and depth.
Heavy cream: Optional to bind dough, adds silkiness and extra fat for a richer, softer cookie.
Xanthan gum: Tiny pinch improves dough cohesion, helps with sliceability, but it’ll get tough if overused.

Ingredient Quantities

2 cups (200 g) blanched almond flour

1 cup (110 g) finely chopped pecans

1/2 cup(113 g) unsalted butter

1/2 cup (about 60 g) powdered erythritol or confectioners style sweetener

1 tsp vanilla extract

1/4 tsp fine sea salt

1 tbsp heavy cream (optional)

1/8 tsp xanthan gum (optional)

How to Make this

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1. Preheat oven to 325 F (163 C) and line a baking sheet with parchment paper; while it heats you can quickly toast the pecans in a dry skillet or on the sheet for 4 to 6 minutes till fragrant, then let them cool and chop finer if needed.

2. If your erythritol isnt already confectioners style, pulse it in a mini food processor or blender to a fine powder so the cookies arent gritty.

3. In a bowl cream the softened unsalted butter with the powdered erythritol until light and a bit fluffy, then stir in the vanilla and salt.

4. Add the almond flour and the chopped pecans, plus the xanthan gum if youre using it, and mix until the dough looks crumbly but starts to hold when pressed.

5. If the dough seems too dry or falls apart, add up to the tablespoon of heavy cream a little at a time until it comes together; dont add too much, you want a firm shortbread dough.

6. Shape the dough: roll into 1 inch balls and flatten to about 3/8 inch thick, or press into a log, chill briefly and slice into rounds—either method works; place cookies on the prepared sheet about 1 inch apart and optionally press tops with a fork for the classic look.

7. Chill the shaped cookies in the fridge for 20 to 30 minutes so they hold their shape in the oven, this is a useful little trick.

8. Bake for about 12 to 15 minutes, rotating the pan once, until the edges are just turning golden but the centers still look set; dont overbake or they dry out.

9. Let cookies cool on the baking sheet for 10 minutes so they firm up, then transfer to a wire rack to cool completely; dust lightly with a little extra confectioners-style erythritol if you want them more sandie-like.

10. Store in an airtight container at room temp for up to 5 days or freeze for longer; if they soften, pop them in a warm oven for a few minutes to refresh.

Equipment Needed

1. Oven (preheat to 325 F)
2. Baking sheet and parchment paper
3. Dry skillet for toasting pecans or use the baking sheet to toast them
4. Mini food processor or blender to powder the erythritol
5. Large mixing bowl
6. Hand mixer or sturdy wooden spoon to cream the butter and sweetener
7. Measuring cups and spoons, plus a kitchen scale if you want accuracy
8. Cookie scoop or tablespoon and a fork to shape/press the cookies
9. Wire cooling rack and an airtight container for storage

FAQ

Q: Can I use a different sweetener? A: Yes, but powdered erythritol or a confectioners style erythritol blend is best, it blends smooth and gives that shortbread texture. Granulated erythritol can be gritty, so if thats all you got, pulse it in a blender to powder. Monk fruit blends that are powdered work too. Don’t use liquid sweeteners, they ruin the dough, and remember xylitol is toxic to dogs.

Q: Why are my cookies crumbly and falling apart? A: Almond flour cookies are delicate, they can be crumbly if the dough is too dry or warm. Chill the dough 20 to 30 minutes, press cookies firmly before baking, or add the optional tablespoon of heavy cream or an extra tablespoon of butter to help bind. A tiny pinch of xanthan gum (1/8 tsp) also helps without changing flavor, and they’ll firm up as they cool so don’t judge them hot out of the oven.

Q: Do I have to use xanthan gum or heavy cream? A: No, both are optional. Xanthan gum improves chew and prevents crumbling, heavy cream gives richness and helps bind. If you skip them the cookies will still work, they’ll just be a bit sandier and more fragile, so chill the dough well and handle gently.

Q: Can I make these nut free? A: Sort of. The recipe uses almond flour and pecans, so to go nut free you can try sunflower seed flour in place of almond flour and swap pecans for roasted pepitas. Note sunflower seed flour can change color and flavor slightly, and you may need to tweak moisture, but it works in a pinch.

Q: How should I store or freeze them? A: Store baked cookies in an airtight container at room temp for 4 to 5 days, or in the fridge up to 2 weeks. Freeze baked cookies up to 3 months, thaw at room temp. For dough, shape into a log, wrap well and freeze; slice and bake from frozen, add a minute or two to bake time.

Q: Any quick tips for perfect pecan sandies? A: Use finely chopped pecans so the texture stays sandy not chunky, toast the pecans if you want more flavor but cool them first, use powdered sweetener, dont overwork the dough, and bake until edges are just light golden. Let them cool completely on the tray to set, they firm up as they cool.

Keto Pecan Sandies (Low Carb Pecan Shortbread Cookies) Recipe Substitutions and Variations

Almond flour:
- Blanched almond meal, 1:1, slightly coarser so cookies may be a bit crumblier
- Coconut flour, use about 1/4 to 1/3 the volume and add an extra egg or 1 to 2 tbsp cream because it soaks up liquid
- Sunflower seed flour, 1:1, good nut free option but can sometimes give a faint greenish tint in baked goods
Pecans:
- Walnuts, 1:1, similar texture, slightly more bitter
- Hazelnuts, 1:1, gives a toasty, almost praline note
- Chopped macadamia nuts, 1:1, richer and more buttery
- Seed mix (pumpkin + sunflower), 1:1, nut free and crunchy
Unsalted butter:
- Ghee, 1:1, nutty flavor and lower water content so dough may be slightly firmer
- Coconut oil (solid), 1:1, will add a mild coconut note and can make cookies crisper
- Dairy free stick margarine, 1:1, for vegan option, check water content for texture
Powdered erythritol (confectioners style):
- Allulose, 1:1 by volume, browns and melts more like sugar so cookies may be softer
- Monk fruit + erythritol blend, 1:1, similar sweetening with less cooling aftertaste
- Finely ground granular erythritol, grind in a spice mill then use 1:1, may be a bit grainy if not finely powdered

Pro Tips

– If your erythritol is grainy, blitz it to a fine powder first or the cookies will feel sandy; do it in short pulses so it doesnt heat up and recrystallize.
– Toast the pecans quick till fragrant, then let them cool completely before chopping so they stay crisp and dont turn oily in the dough.
– Chill the shaped cookies well so they hold their shape in the oven; a little firm dough bakes better than overly soft dough, and if it seems crumbly add a tiny splash of cream until it just holds.
– Xanthan gum can help the texture if you want less crumbling, but use very little and mix it in evenly or the centers can get gummy.
– Watch the bake not the clock: pull them when edges are just golden and centers look set, cool on the sheet until firm, and refresh slightly in a warm oven if they soften in storage.