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+ servings

Keto Shortbread Cookies | Pecan Sandies!

Course Dessert
Keyword keto shortbread cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 24 cookies
Calories 55kcal



  • In a small bowl combine all the dry ingredients using a fork. Set aside.
  • In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.
  • Add the egg and combine. Add the rest of the dry mixture and mix one last time.
  • In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.
  • Place the entire mixture onto a piece of parchment paper and form a rectangular log using your hands. Roll the log up in the parchment paper and freeze for 30 minutes.
  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • After 30 minutes have passed, cut the log into 1/4 inch thick cookies - we were able to make 24.
  • Bake for 15 minutes, until golden brown on the edges. Allow them to cool for 20 minutes prior to handeling or they will fall apart. Enjoy!
  • Store in a zip top bag in the fridge up to 10 days or in the freezer up to 1 month.


Net Carbs: 0.7g


Calories: 55kcal | Carbohydrates: 1.6g | Protein: 1.3g | Fat: 5g | Fiber: 0.9g