Keto Pecan Crescents Recipe

These pecan cookies are a favorite of Carolyn’s family from All Day I Dream About Food. They’re crumbly and irresistible with a simple glaze. Tried them? Share your experience in the comments!


Cookies Ingredients:-

– 2 cups almond flour
– 1 cup finely chopped pecans
– 2 tablespoons coconut flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon kosher salt
– 1/2 cup (1 stick) softened butter
– 2/3 cup Swerve brown sugar (or regular Swerve and 2 teaspoons Yacon syrup)
– 1 large egg
– 1/2 teaspoon pure vanilla extract

Vanilla Glaze Ingredients:-

– 2/3 cup powdered Swerve sweetener or powdered erythritol
– 6 to 8 tablespoons heavy cream
– 1/2 teaspoon pure vanilla extract


Cookies Instructions:

Step 1:-  Preheat the oven to 325°F and line 2 baking sheets with parchment paper. In a medium bowl, whisk together almond flour, chopped pecans, coconut flour, baking powder, and salt.

Step 2:-  In a large bowl, beat butter with Swerve until light and fluffy, about 2 minutes. Beat in egg and vanilla extract. Then, beat in the almond flour mixture until the dough comes together.

Step 3:- Form the dough into 3/4-inch balls, then roll between palms and shape into crescents. Place them on the prepared baking sheets.

Step 4:- Bake for 15 to 18 minutes, or until just lightly golden brown. They may not be firm to the touch but will firm up as they cool. Cool the cookies on the baking sheets.

For the Glaze:

Step 1:- Whisk powdered Swerve with 1/4 cup cream and vanilla extract until smooth. Add 1 tablespoon more cream at a time until a thin but spreadable consistency is achieved.

Step 2:- Spread the glaze on cooled cookies and decorate as desired.

Step 3:- Alternatively, simply roll the cookies in powdered sweetener.

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