These rustic clusters feature chopped pecans tossed in a buttery blend of almond flour and sugar-free maple syrup. Baked until golden and fragrant, the cookies offer a crisp, caramelized edge with a chewy, nutty center. A hint of vanilla and a dusting of sea salt enhance the natural sweetness, making them a visually textured and aromatic treat for snacking or seasonal gifting.

About This Recipe

The clusters form irregular, golden mounds on the baking sheet as the maple syrup and melted butter begin to bubble and set in the oven heat. Using chopped pecans provides a varied crunch, while the almond flour acts as a light binder that toast up to a deep, nutty brown. As they cool, the sugars in the syrup firm up, creating a stable, brittle-like consistency that holds the nuts together in bite-sized pieces.

The flavor is a balance of rich, woody maple and the buttery depth of the roasted pecans. Warm notes of cinnamon and vanilla provide an aromatic layer that complements the salty finish of the sea salt topping. Because the clusters rely on the natural oils of the nuts and the reduction of the syrup, they develop a glossy, toasted appearance that highlights the coarse texture of the pecans.

These treats are typically served at room temperature to ensure they maintain their signature crunch. Their irregular shape and visible nut pieces give them a handcrafted look, especially when presented in a glass jar or on a festive platter. The combination of a sweet, maple-scented glaze and a heavy, roasted nut base makes them well suited for pairing with a dark espresso or as a textured topping for creamy desserts.

Why You’ll Love This Recipe

Crispy, buttery, and rich in flavor
Only 2 g net carbs per cluster
Ready in 20 minutes
Smells like caramelized maple heaven
Perfect for gifting or snacking

What You’ll Need for These Maple Pecan Cookie Clusters

1 cup chopped pecans
½ cup almond flour
¼ cup unsalted butter, melted
3 tbsp sugar-free maple syrup (e.g. ChocZero or Lakanto)
1 tsp vanilla extract
¼ tsp ground cinnamon
Pinch of sea salt
Optional: flaky sea salt for topping

Step-by-Step Preparation

Preheat: Set oven to 350 °F and line a baking sheet with parchment paper.
Mix: In a bowl, combine pecans, almond flour, butter, maple syrup, vanilla, cinnamon, and salt until evenly coated.
Form clusters: Scoop tablespoon-sized mounds onto the baking sheet, spacing slightly apart. Don’t flatten — they spread a bit while baking.
Bake: 12–14 minutes or until edges turn golden brown and the kitchen smells like a maple dream.
Cool: Let them rest on the pan 10 minutes to set and crisp up before moving.
Finish: Sprinkle with a pinch of flaky salt while still warm (optional).

FAQ

Can I use walnuts instead of pecans?
Absolutely — just reduce bake time by a minute since walnuts brown faster.
Which maple syrup is best?
Use a thick, erythritol-based one — thin stevia versions won’t caramelize right.
Do they stay crisp?
Yes, store in an airtight container at room temp for up to a week.
Can I add chocolate?
Yes — drizzle with melted sugar-free dark chocolate once cooled.

Variations & Substitutions

Add chopped macadamia nuts or coconut flakes for extra crunch.
Use pumpkin pie spice instead of cinnamon for holiday flavor.
Stir in a spoon of collagen for added protein.

Serving Suggestions

Serve these with coffee, crumble them over keto ice cream, or wrap a few in cellophane for a homemade gift.

Print Pin