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Keto Chocolate & Pecan Cookies

4.8 stars, average of 43 ratings
By Martina Slajerova, updated February 22 202020

Keto Chocolate & Pecan CookiesShareFollow us 182.8k

Cookies don't have to be full of sugar and other unhealthy ingredients — these cookies are perfect holiday treats!

I had a checklist when creating this recipe; it had to be low in carbs & paleo-friendly, include coconut flour and coconut oil, and taste as good as my mom's cookies. The last one was quite challenging but I've been told they are delicious!

Note: For a nut-free alternative, use toasted unsweetened coconut chips instead of the pecans.

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Should I be Using Activated Nuts?

Some people have digestive issues when eating nuts. It's actually not that rare. However, it's not always caused by an allergy and they don't have to stop eating them.

There are "anti-nutrients" such as lectins, phytates and enzyme inhibitors that seem to be the reason for many people having digestive issues when eating raw nuts. While roasting helps to reduce the "anti-nutrients", soaking the nuts first is even more effective.

Soaking and dehydrating (i.e. activating) nuts and seeds not only makes nuts deliciously crispy, but their nutrients are better digested and absorbed by your body.

Pecan nuts need to soak for at least 6-8 hours, cashew nuts 6 hours and hard nuts like hazelnuts or almonds 8-12 hours.

Simply place them in a bowl, cover with water and leave them to soak overnight. Drain and spread on a baking sheet lined with parchment paper and dehydrate at 55-65 °C/ 150 °F for 12-24 hours, turning them occasionally, until completely dry. When done, store in an airtight container.

Hands-on Overall

Serving size cookie

Allergy information for Keto Chocolate & Pecan Cookies

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
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Nutritional values (per serving, cookie)

Net carbs0.9 grams
Protein1.2 grams
Fat6.2 grams
Calories66 kcal

Calories from carbs 6%, protein 8%, fat 86%

Total carbs1.8 gramsFiber1 gramsSugars0.5 gramsSaturated fat4 gramsSodium6 mg(0% RDA)Magnesium11 mg(3% RDA)Potassium42 mg(2% EMR)

Ingredients (makes 60 cookies)

Cookies:
Topping:

Instructions

  1. Crack the eggs into a bowl and whisk with melted coconut oil. Add Erythritol and stevia and mix in well. Erythritol doesn't dissolve unless heated. For best results, powder it first. Keto Chocolate & Pecan Cookies
  2. Add cinnamon and cocoa powder. Keto Chocolate & Pecan Cookies
  3. Mix in well using a whisk. Keto Chocolate & Pecan Cookies
  4. Add the coconut flour and process well. Sifting the coconut flour through a strainer will help you avoid hard lumps from getting into the pastry. Keto Chocolate & Pecan Cookies
  5. Place the dough into a plastic foil and in the fridge to harden for at least 1 hour. Keto Chocolate & Pecan Cookies
  6. After 1 hour, preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Using the foil or two sheets of parchment paper, roll the dough out until it's about 1/4 inch/ 1/2 cm thick. Keto Chocolate & Pecan Cookies
  7. Use a cookie cutter to create your shapes. I used a 2 inch / 5 cm cookie cutter. Keto Chocolate & Pecan Cookies
  8. Place the cookies on a baking dish lined with parchment paper leaving little gaps between each cookie. Roll the remaining dough and repeat until all the dough is used up. Keto Chocolate & Pecan Cookies
  9. Place in the oven and bake for 10-12 minutes. When done, remove from the oven and let them cool down. Make sure that the they are completely cool before you add the chocolate topping. (Coconut flour tends to burn faster than regular wheat four. Keep an eye on the cookies to prevent burning!) Keto Chocolate & Pecan Cookies
  10. Melt the chocolate in a water bath. Using a small 1/4 tsp measuring spoon, pour the chocolate on top and press the pecan halve in. If you have any chocolate left, just spoon it on top of the pecan halves. Keto Chocolate & Pecan Cookies
  11. Transfer to a serving plate when the chocolate is completely solid. Keto Chocolate & Pecan Cookies

Ingredient nutritional breakdown (per serving, cookie)

Net carbsProteinFatCalories
Eggs, free-range or organic
0 g0.4 g0.3 g5 kcal
Coconut oil, extra virgin
0 g0 g3.6 g32 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Cocoa powder, raw (cacao)
0.1 g0.1 g0.1 g2 kcal
Coconut flour, organic
0.2 g0.3 g0.3 g7 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Dark chocolate, 85% cocoa (cacao)
0.3 g0.2 g0.8 g9 kcal
Pecans, nuts
0.1 g0.1 g1.1 g10 kcal
Total per serving, cookie
0.9 g1.2 g6.2 g66 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (20)

What can you do with the water after soaking? I Feel like it is a waste just throwing it away.

Reply

You should throw it away because it's not good for you. You can read more here: Nuts & Seeds on a Ketogenic Diet: Eat or Avoid?

Reply

Can I flavor the soaking water, like with Swerve or a spice?

Reply

I haven't thought of that but yes, you could do that! Cinnamon sounds great 😊

Reply

How do you keep the coconut oil from solidifying again when you mix it with the eggs?

Reply

I used room temperature eggs (I don't store mine in the fridge) - that will prevent the oil from solidifying.

Reply

I've been soaking and drying nuts.
With macadamias and pistachios, both of them had cloudy and bubbly water after soaking - about the color of the water around canned garbanzo beans. Is this normal? The bubbles made me wonder if it was fermenting.

Reply

It happens with other nuts too when you leave them for too long. When I soak delicate types of nuts such as macadamia nuts, pistachios or cashews, I only soak them for 2-4 hours, then dehydrate. Soaking is the first step for fermentation so if you leave them soak for longer, the process will be more obvious.

Reply

Can i substitute coconut oil to melted butter?

Reply

Yes you can 😊

Reply

These turned out super dry for me.  Followed the recipe exactly.  The coconut flour seems like a lot, don't you use about 1/3 less than regular flour?  I like the idea...but would try again with less coconut flour, or maybe add some almond flour to help keep the moisture.

Reply

Thank you for your feedback! I'll put that in a note in the ingredients list. Mine were fine but if they are a bit too dry, I suggest you add 1/4 cup coconut oil or remove some coconut flour. Although I usually use just 1/3, in this recipe I used 1/2 of the amount of regular flour. It may also be dry if cooked for longer - first time I made them, I baked them for 15 minutes and they lost a lot of the moisture. I think the time also depends on the oven.

Reply

You should consider making the app for the App Store for Macs. I would definately buy it.

Reply

Thank you John! We've been working on a universal app for the iPhone and iPad for the last few weeks. It will take some time but we definitely have plans for more platforms.

Reply

So sating! I didn't eat as many as I would of regular cookies. I think it's the coconut flour. Delicious!

Reply

Thank you Jeanette! They are very sating. It's the amount of fat, protein and fibre 😊

Reply

Hi, it's Carolyn from All Day I Dream About Food. Would you mind if I included these on a round up on A Sweet Life magazine? It will just be the photo and link back to your recipe.
Thanks!

Reply

Of course, thank you!

Reply

Now, my Xmas will be a lot "sweeter"! Thanks

Reply

You're welcome! 😊

Reply