Ingredients

Here’s everything required for this wholesome, flavorful cookie recipe. All ingredients are keto-compliant and available in most grocery or health food stores.

Dry Ingredients

  • 2 cups almond flour – Provides the base structure and a rich, nutty flavor.
  • 1 scoop (25–30g) vanilla whey protein powder – Adds protein and enhances texture.
  • ½ teaspoon baking powder – Helps the cookies rise and stay light.
  • ¼ teaspoon salt – Balances sweetness and deepens flavor.

Wet Ingredients

  • 4 oz cream cheese (softened) – Adds richness, moisture, and that subtle cheesecake flavor.
  • ½ cup unsalted butter (softened) – For that perfect cookie crumb and buttery taste.
  • ½ cup powdered erythritol (or monk fruit blend) – A sugar-free sweetener that mimics traditional powdered sugar.
  • 1 large egg – Acts as a binder and provides structure.
  • 1 teaspoon vanilla extract – Enhances sweetness and depth.

Add-Ins

  • ¾ cup chopped pecans – Toasted pecans work best for a warm, nutty crunch.
  • Optional: ¼ cup sugar-free chocolate chips or a sprinkle of cinnamon for added flavor complexity.

Step-by-Step Instructions

Step 1: Prepare Your Baking Tools

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.

Step 2: Cream Butter, Cream Cheese, and Sweetener

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the powdered erythritol and continue mixing until the texture becomes fluffy and light. This step ensures the cookies will have that delightful, soft interior.

Step 3: Add the Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl to make sure everything is evenly combined.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together almond flour, protein powder, baking powder, and salt. Mixing them separately helps distribute leavening agents evenly.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry mixture into the wet ingredients. Stir with a spatula or on low speed until a soft, thick dough forms. The dough should be pliable but not sticky.

Step 6: Fold in Pecans

Gently fold in the chopped pecans using a rubber spatula. Reserve a few whole pecans to press on top of the cookies for presentation.

Step 7: Chill the Dough

Refrigerate the dough for about 20–30 minutes. Chilling helps solidify the butter and cream cheese, which prevents the cookies from spreading too much during baking.

Step 8: Shape the Cookies

Scoop the dough into 1½-tablespoon portions and roll them into balls. Place them on the prepared baking sheet about 2 inches apart. Press each ball slightly with your fingertips or the back of a spoon, and top with an extra pecan half for a decorative touch.

Step 9: Bake

Bake for 10–12 minutes, or until the edges are golden brown and the centers appear set but soft. Avoid overbaking—they’ll firm up as they cool.

Step 10: Cool

Let the cookies cool on the baking sheet for 5–7 minutes before transferring them to a wire rack. Cooling allows them to develop their chewy yet crisp texture.