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With net carbs of 2.8g per cookie, these chocolate pecan cookies are great if you’re on a low-carb diet. Treat yourself to these with a cup of coffee or tea.
When you’re on a ketogenic diet, your cravings for sweets don’t go away. After all, you’re still human right? So what happens when you’re craving sweets?
Well, if you’re craving sweets, I have the perfect solution for you. Try these delicious ketogenic chocolate pecan cookies!
Now, your typical chocolate pecan cookie can contain as much as 30 grams of net carbs. However, these Ketogenic Chocolate Pecan cookies contain only 2.8 grams of net carbs per cookie.
So, they’re much healthier you. They’re also pretty yummy too.
They’re the perfect combination of chocolate yumminess and pecan crunchiness. They also have nice crispiness- perfect if you like your cookies nice and crisp.
Ingredients You’ll Need
Powdered erythritol (
Unsweetened chocolate chips ( )
Chopped pecans ( )
Unsweetened cocoa powder ( )
Egg whites ( )
Vanilla extract ( )
Salt ( )
How to Make Keto Chocolate Pecan Cookies
The Benefits of Not Using Regular Flour
There are so many benefits of not using regular flour. For one, regular flour contains gluten. So, if you have an allergy or sensitivity to gluten, regular flour is a no-no.
Also, regular flour contains a lot of carbs. For instance, 30 grams of regular flour contains a whopping 22 grams of net carbs. So, it’s not good for a low carb or ketogenic diet.
It’s also low in protein, fats, and fiber. Protein, fats, and fiber keep you satiated. Coconut flour and almond flour are great options if you’re on a low carb or ketogenic diet.
Other Low Carb Recipes You Might Like
- Keto Meal Prep Ideas
- Keto Pork Chops with Asparagus
- Ham Roll-Ups with Cream Cheese
- Keto Zucchini Boats
- Avocado Egg Bake
- Cheddar Cheese Bites
- 25 Keto Breakfast Recipes
- 20 Keto Snacks
- No-Bake Desserts
- Keto Substitutes
Full Instructions
Keto Chocolate Pecan Cookies
Ingredients
- 1 cup powdered erythritol
- 1/2 cup unsweetened chocolate chips
- 1/2 cup chopped pecans
- 6 tbsp unsweetened cocoa powder
- 4 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Mix erythritol, cocoa powder, salt, pecans, and chocolate chips.
- In a separate bowl, separate egg whites from yolks. Add egg whites to the dry part, pour in the vanilla extract.
- Make sure the batter is soft but sticky. Not too dry. Refrigerate for 30-60 minutes.
- Use teaspoons to form cookies on the baking tray. Don’t try to flatten because theywill naturally spread while being baked.
- Bake for 12 min at 350F (180 C). Let them cool down before serving.
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
