Protein Cream Cheese Pecan Cookies (Low-Carb)
🧁 Overview
These cookies are soft, chewy, and rich, with the perfect hint of vanilla and crunch from toasted pecans.
The cream cheese keeps them moist, while protein powder adds a nutritional boost — ideal for a guilt-free treat or post-workout snack!
Recipe Details
- Yield: 12–14 cookies
- Prep Time: 10 minutes
- Bake Time: 12–15 minutes
- Total Time: 25 minutes
Ingredients
Wet Ingredients:
- 4 oz (115 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients:
- 1 scoop (about 30 g) vanilla or unflavored protein powder
- 1 ½ cups (150 g) almond flour
- ½ tsp baking powder
- ¼ tsp salt
Add-ins:
- ½ cup (60 g) chopped pecans (plus extra pecan halves for topping)
- (Optional) ¼ cup (40 g) sugar-free chocolate chips
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2️⃣ Mix Wet Ingredients
- In a large bowl, beat together cream cheese, butter, and sweetener until light and creamy.
- Add the egg and vanilla extract and beat until smooth and well combined.
3️⃣ Add Dry Ingredients
- Stir in protein powder, almond flour, baking powder, and salt.
- Mix until a thick cookie dough forms.
4️⃣ Fold in Add-ins
- Gently fold in chopped pecans (and chocolate chips, if using).
5️⃣ Shape Cookies
- Scoop about 2 tablespoons of dough for each cookie.
- Place on the prepared baking sheet about 2 inches apart.
- Press a pecan half on top of each cookie for a decorative touch.
6️⃣ Bake
- Bake for 12–15 minutes, or until edges turn golden brown and the centers look slightly soft.
7️⃣ Cool
- Let cookies cool on the baking sheet for 10 minutes.
- Transfer to a wire rack to cool completely.
💡 They firm up beautifully as they cool!
💪 Nutritional Highlights (per cookie, approx.)
- Calories: 165
- Protein: 6–7 g
- Fat: 14 g
- Net Carbs: 2–3 g
(May vary slightly depending on protein powder and sweetener used.)
🍫 Optional Variations
- Chocolate Lovers: Add sugar-free chocolate chips or drizzle melted dark chocolate on top.
- Cinnamon Pecan Twist: Add ½ tsp cinnamon for a warm, spiced flavor.
- Maple Flavor: Add a drop of sugar-free maple extract for a cozy touch.
- Crunchy Version: Toast pecans before adding them to the dough.
💬 Q&A Section
Q1: Can I use coconut flour instead of almond flour?
👉 Coconut flour absorbs more moisture. If substituting, use only ⅓ cup coconut flour and add 1 more egg to balance the texture.
Q2: What kind of protein powder works best?
👉 Whey isolate or whey blend works best for a soft texture.
Plant-based protein will work too but may make cookies slightly denser.
Q3: Can I make these dairy-free?
👉 Yes! Use vegan cream cheese and plant-based butter (like coconut oil or almond butter), plus a plant-based protein powder.
Q4: Why did my cookies spread too much or too little?
👉 If they spread too much, the dough was too soft — chill it for 20 minutes before baking.
If they didn’t spread enough, flatten them slightly before baking.
Q5: How should I store them?
👉 Keep cookies in an airtight container at room temperature for 3–4 days, or in the fridge for up to 1 week.
They also freeze beautifully for up to 2 months — just thaw before serving.
Q6: Can I make them sweeter?
👉 Yes — simply increase sweetener to ¾ cup or drizzle with a little sugar-free glaze made from powdered erythritol and almond milk.
Q7: Are they good for keto or diabetic diets?
👉 Definitely! These cookies are low-carb, sugar-free, and high in healthy fats and protein, making them keto- and diabetic-friendly (in moderation).
Final Thoughts
These Protein Cream Cheese Pecan Cookies are the perfect fusion of flavor and nutrition.
They’re buttery, nutty, and perfectly sweet — yet low-carb, high-protein, and completely guilt-free.
Enjoy them as a snack, post-workout bite, or dessert that supports your wellness goals.
Each bite delivers cozy flavor and satisfying texture — proof that healthy can taste heavenly. 😋💚