Basic Low Carb Chocolate Chip Pecan Cookies | Peri's Place For Recipes

Basic Low Carb Chocolate Chip Pecan Cookies
Prep Time
10 minutes
Oven Temp
350F / 175C
Cook Time
16 minutes
21 Cookies


  • 113 grams (1stick) unsalted butter, very soft
  • 1/2 cup Erythritol Sweetener, heaping
  • 10 drops Stevia (optional) **
  • 1 large egg
  • 170 grams (1.5 cups) almond flour
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 1/2 tsp xanthan gum ***
  • 1/2 tsp baking powder
  • 45 grams  85% Cacao Dark Chocolate *
  • 60 grams raw pecans or any nut that you have, chopped


  1. Preheat oven.
  2. Cream butter and sweetener. Add egg and vanilla, mix well. Scrape bowl many times so that the mixture combines.
  3. Sift dry ingredients and add into the wet ingredients 1/4 cup at a time and mix well.
  4. Add chocolate and chopped nuts. You can obviously leave out the nuts if you do not have them or want them. Same goes for the chocolate.
  5. Portion onto baking sheet or into a muffin tin, place into a preheated oven and bake for 16 minutes.
  6. Remove from oven and allow to cool before removing from pan.

Good to Know

This recipe is modified from ChipMonk Baking

* You can use a no-sugar chocolate also like Lily's brand. You might need to adjust the amount of sweetener depending on the chocolate you use. If using 85% Cacao higher, you may need more sweetener, but if using a stevia sweetened chocolate, adjust the amount of sweetener to about 1/2 cup.

** The stevia drops are optional, but they do a good job of mitigating the cooling effect that the erythritol sweetener causes on your tongue. I usually just squeeze a dropper of it into the wet ingredients.

*** Xanthan gum is not 100% required for this recipe though I do recommend it highly. It makes the cookies chewier and hold together better.