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Low-Carb Chocolate Coconut Filled Pecan Sugar Cookies

Soft Pecan Sugar Cookies with a Rich and Fudgy Chocolate Coconut Center. Flavor Perfection! What's also Perfect about These Cookies? They are Only 1.2 Net Carbs Each!

Cookies are the most delightful of treats, in any form...but when you stuff them with a decadent filling, it's pure magic! I've published a couple of my amazing stuffed cookie recipes before. However, this one holds a particularly special place in my heart because it's the first one I ever created! The flavor combination and textures in this cookie are to die for. I've taken my signature soft sugar cookie dough and added pecan pieces to create a sugar cookie with a hint of nutty flavor. I've stuffed it full of a thick, fudgy filling comprised of dark chocolate and chewy coconut flakes. I'm telling you, these cookies taste like heaven! Once you try one, you'll swear you're eating something sinful, but in fact, it's Sinless with only 1.2 net carbs and 112 calories per cookie. It's magical!

Low-Carb Chocolate Coconut Filled Pecan Sugar Cookies

Makes 22 filled cookies

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For the filling:

1 C unsweetened shredded coconut

1/2 C sugar-free chocolate chips (I use ChocZero dark chocolate chips for this recipe)

1/2 tsp vanilla extract

pinch of salt

For the cookie dough:

1 1/2 C almond flour (I use Blue Diamond finely ground almond flour)

1/4 C coconut flour (I like Anthony's Organic coconut flour)

1 tsp baking powder

1/4 tsp salt

3/4 C Swerve

2 Tbsp coconut oil, melted

2 large eggs

1 1/2 tsp vanilla extract (I like to use Nielsen-Massey Madagascar Bourbon pure vanilla extract)

1/4 C pecan pieces


Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.

Begin by making the filling. In a medium microwave-safe bowl, stir together the coconut, confectioners swerve, and chocolate chips. Pour in the Nutpods and microwave for 30 seconds. Remove from the microwave and stir until smooth. If the chocolate is not melted, return back to the microwave for an additional 15 seconds. Add the vanilla extract and salt and stir to combine thoroughly. The mixture will be very thick, this is what you want. Set aside to set while you make the cookie dough.

To the bowl of a food processor, add the almond flour, coconut flour, baking powder, and salt. Pulse a few times to combine. Add the Swerve, eggs, melted coconut oil, and vanilla extract and process until the dough just starts to pull away from the edges of the bowl. Add the pecan pieces and pulse until evenly distributed throughout the dough. Remove the dough from the food processor and place on a large piece of parchment paper. Using a one tablespoon scoop, portion out the dough into 22 even-sized pieces. Place each piece of dough in between your palms and roll into a smooth ball. Place the dough balls back on the parchment about 2 inches apart. Get another large sheet of parchment paper and place it on top of the balls of dough. Using the palm of your hand, press down on each ball of dough to form a disc about 1/4 inch in thickness. Remove the top sheet of parchment and set aside.

Grab your filling, it should be set by now. Using a 1/2 tablespoon measuring spoon, scoop out the filling and place in the palm of your hand. Press the filling into a ball with your hands and place on a plate. Repeat until all of the filling is used up. This usually makes about 28 filling balls for me, so I keep the rest of them as snacks for later! The filling may seem dry and crumbly, but once you begin to press it into a ball with your hands, it will hold together.

Now, take a disc of the cookie dough and place a filling ball into the middle. Holding it in the palm of your hand, bring the sides of the dough up and around the filling to completely cover it. Roll it into a ball and set back on the parchment paper. Repeat with all of the dough discs and filling balls. I've added a video below of how I do this!

Next, place a piece of parchment back over the filled dough balls and, using the bottom of a mason jar, or other flat bottomed glass, press down on each dough ball to flatten and form the cookies. They should be about 1/4 inch in thickness. If the edges around the cookies are imperfect or cracked, just press around the edges gently with your fingers. Repeat with all of the filled dough balls.

Place the cookies on your prepared baking sheet and bake for 10 minutes. Remove from the oven and place the baking sheet on a wire rack for 5 minutes. Remove each cookie with a spatula and place it directly on a wire rack to cool completely before serving or storing. These cookies are best stored in an airtight container for the first 3 days and then transferred to the freezer.

Here's what the filling should look like, this is before it sets. Once set, it will be thicker and not shiny anymore.

The filling rolled into balls.

The dough, scooped and portioned out.

Here's how I fill the cookies!

The dough balls with the filling inside.

Here's what the cookies should look like once flattened. Now to the oven!

A finished cookie!

A peek inside...

Look at all of that rich chocolate coconut filling! Just delicious!

Comment below with any questions you have about this recipe. I'd love to help!

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