top of page

Low-Carb Coconut Pecan Crescent Cookies

This is My FAVORITE Cookie, Make a Batch, and You'll Know Why!

Coconut and pecans are a match made in baking heaven! This cookie's texture is reminiscent of the buttery, melt-in-your-mouth texture of a traditional Mexican wedding cookie. I've added loads of chewy flaked coconut and crunchy pecan pieces. I finish these by rolling them in powdered sugar while they're still warm...drool. This is my favorite cookie recipe I've ever created. I make them year-round but especially during the holiday season. They are just PERFECT! As always, they are keto, paleo, vegetarian, sugar-free, gluten-free, dairy-free, and these scrumptious cookies are also vegan! I always get rave reviews when I whip up a batch for friends or family, and I know you will too.

Low-Carb Coconut Pecan Crescent Cookies


Makes 15 cookies

*As an Amazon Associate I earn from qualifying purchases

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

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

2 Tbsp oat fiber (Naturtonix oat fiber works best in this recipe)

1 Tbsp arrowroot flour (I use Anthony's Organic arrowroot flour)

1/4 C shredded unsweetened coconut

1/4 C Swerve confectioners plus more for coating the baked cookies

1/4 tsp salt

1/2 C coconut oil (room temperature or softened)

1 tsp vanilla bean paste (I love Nielsen-Massey pure vanilla bean paste)

1/4 tsp almond extract

1/2 cup chopped raw pecans


Preheat your oven to 375 degrees. Line a large baking sheet with parchment paper.

In a large mixing bowl, combine the almond flour, coconut flour, oat fiber, arrowroot flour, unsweetened shredded coconut, 1/4 cup of the Swerve confectioners, and salt. Mix until thoroughly combined.

Next, add the coconut oil to the dry ingredients and mix with a fork until just combined. Add the vanilla bean paste and almond extract and mix until no lumps of coconut oil remain. Stir in the chopped pecans until they are evenly mixed throughout the dough.

Using a one tablespoon-sized cookie scoop or a spoon, if you don't have a scoop, scoop the dough into even one tablespoon balls. Roll each dough ball back and forth in between your hands until a piece approximately 3 inches forms. Transfer each piece to your prepared cookie sheet and bend into a crescent shape, patting each one down ever so slightly. Make sure you fix any cracks in the dough that may have formed while bending into the crescent shape. The cookies should be about an inch apart on the baking sheet. Bake for 8-10 minutes, making sure to check them at 8 minutes as these cookies cook FAST! You want them to be golden brown around the bottom edges.

Remove the cookies from the oven and leave on the baking sheet for about 3 minutes. Using a spatula, carefully remove each cookie from the baking sheet and transfer to a wire rack.

Next, fill a large shallow bowl with Swerve confectioners sugar; you'll need about 2 cups. Carefully, the cookies are delicate when still warm, roll each cookie in the powdered sugar until completely coated. Place back on the wire rack to cool completely before transferring to your storage container. These can be kept in an airtight container for a few days at room temperature and then should be transferred to the freezer.

Nutrition Facts

Serving size 1 cookie

Calories: 140

Net Carbs: 1.5 grams

Dietary Fiber: 2.7 grams

Protein: 1.9 grams

How the dough should look

Portioned out dough balls

Dough shaped into crescents

This is how the cookies should look once baked

The finished cookies rolled in powdered sugar! YUM!

Comment below if you make these. I'd love to know what you think!

727 views0 comments

Recent Posts

See All


bottom of page