Maple Pecan Cookie Clusters (Low Carb & Keto) is a rich, crunchy holiday-style treat made with buttery pecans and sweet sugar-free maple flavor without the carbs. This Maple Pecan Cookie Clusters (Low Carb & Keto) recipe delivers effortless prep, clean ingredients, and a perfectly sweet nutty crunch ideal for gifting, snacking, weight loss, and anyone craving a cozy maple dessert that stays fully keto-friendly.
About This Recipe
There’s something about the combination of maple and pecans that instantly screams comfort. Warm, nutty, and just sweet enough to feel indulgent without the sugar crash. These Keto Maple Pecan Cookie Clusters capture that magic in a simple, one-bowl recipe that’s perfect for a fall snack, dessert, or even a quick sweet fix with your afternoon coffee.
The base is a buttery mix of chopped pecans, almond flour, and a drizzle of sugar-free maple syrup that caramelizes in the oven into golden, crunchy perfection. A hint of vanilla and sea salt takes it from “good” to addictive, while a touch of cinnamon adds that cozy depth you’d expect from something that smells like October in your kitchen.
Unlike traditional cookies, these clusters don’t rely on flour or sugar to bind — the nuts and syrup crisp up naturally, forming irregular, rustic bites that look gorgeous on a tray. They’re crispy on the edges, chewy in the middle, and utterly satisfying.
They’re also unbelievably easy: no mixer, no chilling, no stress. Just mix, scoop, bake, and cool. Store them in a jar and they’ll stay crunchy for days (if they even last that long). Enjoy them as an afternoon pick-me-up, crumble them over keto yogurt, or serve them at gatherings where nobody will believe they’re sugar-free.
This is one of those keto treats that doesn’t taste “low-carb” — it just tastes like fall.
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
Ingredients
- 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
Instructions
- Preheat: Set oven to 350 °F (175 °C ) 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).
Nutrition (per serving)
- Calories: 140
- Fat: 13 g
- Protein: 3 g
- Net Carbs: 2 g
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.
Maple Pecan Cookie Clusters ( Low Carb & Keto )
Ingredients
- 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
Instructions
- 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).
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your veI’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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