Keto Chocolate & Pecan Cookies

Martina SlajerovaUpdated 22 February 2020★★★★★4.8 (69 ratings)

Ready in 2h
0.9 g net carbs
66 kcal
Serves 60

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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.

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.

Step-by-step

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.
Add cinnamon and cocoa powder.
Mix in well using a whisk.
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.
Place the dough into a plastic foil and in the fridge to harden for at least 1 hour.
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.
Use a cookie cutter to create your shapes. I used a 2 inch / 5 cm cookie cutter.
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.
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!)
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.
Transfer to a serving plate when the chocolate is completely solid.

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