Keto sugar cookies with a pecan pie thumbprint filling in the center—these satisfy both sugar cookie and pecan pie cravings at once. This small-batch recipe yields six cookies.
If you’re trying a new way of eating this holiday season, you’re not alone. Many readers come to Dessert for Two to enjoy treats while keeping portions controlled. Small-batch recipes let you bake a few cookies or muffins without tempting leftovers.
I hear requests for more diet-friendly desserts all the time, and small portions fit perfectly with many eating plans. This season I’m sharing keto-friendly small-batch desserts in partnership with Stevia In The Raw®—and I’m thrilled to offer these keto sugar cookies with a pecan pie thumbprint filling. Ready to indulge?
If you’re following keto like so many of my friends, I understand the learning curve. I’ve adapted recipes before for gluten-free diets and now enjoy exploring keto-friendly baking. My goal: let you enjoy cookies on your diet because sharing treats is my love language.
Keto Success Tips for the Holidays
Holiday buffets can be stressful if you’re watching carbs or sugar. A simple solution: bring your own keto-friendly dessert. These keto sugar cookies with pecan pie thumbprint fillings let you enjoy festive flavors without the sugar. They’re small, portable, and perfect for sharing with friends or keeping for yourself.
This recipe makes six cookies and uses Stevia In The Raw® Bakers Bag, a zero-calorie sweetener designed for baking. It measures cup-for-cup like regular sugar, so you can follow familiar recipes without conversions.
A note on baking with stevia: I often omit the usual pinch of salt. Because stevia’s sweetness is more subtle than sugar, adding salt can make flavors seem too salty. I was surprised how understated the sweetness is, and adjusting salt helps keep the balance right.
Keto Sugar Cookies with Keto Pecan Pie Filling
These cookies pair a tender, buttery keto sugar cookie with a mini pecan pie-style filling in the center. The cookies are delightful on their own, but the pecan caramel filling elevates them into a decadent little treat.
The pecan pie filling is essentially a simple keto caramel with chopped toasted pecans stirred in. Toasting the pecans first brings out their flavor and makes the filling taste richer. For the caramel, you can use heavy cream or canned full-fat coconut milk depending on your preference or dietary needs.
Keto Sugar Cookies with Pecan Pie Thumbprint Filling
Keto sugar cookies with a keto pecan pie thumbprint filling in the middle. Small batch recipe
20 minutes
15 minutes
35 minutes
Ingredients
- 1/2 cup (46 grams) super fine almond flour
- 2 tablespoons (3 grams) Stevia In The Raw® Bakers Bag
- 1/4 teaspoon baking soda
- 2 tablespoons (28 grams) unsalted butter, melted
- 3/4 teaspoon vanilla extract
For the keto pecan pie filling:
- 2 tablespoons (28 grams) unsalted butter
- 2 tablespoons (30 mL) heavy cream (or canned full-fat coconut milk)
- 1 tablespoon (3 grams) Stevia In The Raw® Bakers Bag
- 1/4 cup chopped pecans, freshly toasted
Instructions
In a small bowl, whisk together the almond flour, stevia, and baking soda.
Add the melted butter and vanilla extract, stirring until well combined.
Press the dough flat in the bowl and divide it in half by eye. From each half, scoop out three dough balls.
Roll each ball into a smooth sphere and place on a lined baking sheet. Use the tip of your finger to make a small indent in each ball.
Chill the cookie sheet in the refrigerator for about 20 minutes.
Preheat the oven to 375°F (190°C).
Remove the cookies from the fridge and gently press each one to flatten slightly, preserving the indents.
Bake for 8–9 minutes, until the edges begin to turn golden. Transfer cookies to a cooling rack.
While the cookies cool, make the pecan pie filling: melt the butter in a small saucepan over medium heat and let it begin to brown, stirring constantly to avoid burning.
When the butter shows brown bits at the edges, add the cream (or coconut milk) all at once and continue stirring as the mixture thickens. Stir in the stevia.
If the caramel appears separated, blend briefly to re-emulsify. Stir in the toasted pecans.
Spoon a small scoop of pecan filling into the center of each cookie and serve.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 290
Total Fat: 26g
Saturated Fat: 11g
Trans Fat: 0g
Unsaturated Fat: 14g
Cholesterol: 26mg
Sodium: 95mg
Carbohydrates: 19g
Fiber: 4g
Sugar: 6g
Protein: 5g
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