Protein Cream Cheese Pecan Cookies

By Muhammad Faizan

Protein Cream Cheese Pecan Cookies (Low-Carb)

Description

These cookies combine cream cheese and protein powder to create a soft, melt-in-your-mouth texture without excess carbs or sugar. Packed with toasty pecans and sweetened naturally with erythritol or monk fruit, they’re ideal for a keto or low-carb lifestyle. You get that buttery cookie flavor and satisfying crunch — without the guilt.

Ingredients (Makes ~16 Cookies)

  • 4 oz (113 g) cream cheese, softened

  • 2 tbsp unsalted butter, softened

  • 1 large egg

  • 1 tsp vanilla extract

  • ½ cup vanilla or unflavored whey protein powder

  • ½ cup almond flour

  • ⅓ cup powdered erythritol (or monk fruit blend)

  • ½ tsp baking powder

  • Pinch of salt

  • ½ cup chopped pecans (plus a few halves for topping, optional)

Instructions

  1. Preheat oven:
    Set oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. Mix wet ingredients:
    In a bowl, beat the softened cream cheese and butter together until smooth and creamy.
    Add egg and vanilla extract, and mix until well combined.

  3. Add dry ingredients:
    Stir in protein powder, almond flour, powdered erythritol, baking powder, and salt.
    Mix until a soft dough forms.

  4. Add pecans:
    Fold in the chopped pecans (reserve a few halves for garnish if desired).

  5. Shape cookies:
    Scoop 1½ tbsp portions of dough and place them on the baking sheet about 2 inches apart.
    Slightly flatten each dough ball (they won’t spread much).

  6. Bake:
    Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft.
    (For extra chewiness, do not overbake.)

  7. Cool:
    Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
    They will firm up as they cool.

Servings

  • Makes about 16 cookies

  • Prep Time: 10 minutes

  • Bake Time: 12 minutes

  • Total Time: ~25 minutes

Notes & Tips

  • Protein powder matters:
    Whey protein works best for a soft and chewy cookie. Avoid casein or plant-based powders, which can make cookies dry or crumbly.

  • Make it keto:
    Use 100% monk fruit or erythritol for sweetening.

  • Storage:
    Store in an airtight container at room temp for up to 3 days or refrigerate for a week.
    They also freeze beautifully for up to 2 months.

  • Flavor variations:

    • Add sugar-free chocolate chips for a “Turtle Cookie” twist.

    • Swap pecans for walnuts or almonds.

    • Add cinnamon for a cozy flavor.

Nutritional Information (Per Cookie)

Nutrient Amount
Calories ~110 kcal
Protein 6g
Fat 8g
Carbs 3g (Net Carbs ~1g)
Fiber 2g
Sugar <1g

(May vary slightly by protein powder and sweetener used.)

Health Benefits

  • High Protein: Helps muscle repair and keeps you feeling full longer.

  • Low-Carb & Keto-Friendly: Perfect for low-sugar or diabetic-friendly diets.

  • Healthy Fats: Pecans and almond flour support heart health.

  • No Added Sugar: Sweetened naturally with erythritol or monk fruit.

Q&A Section

Q: Can I make these dairy-free?
A: Yes! Use dairy-free cream cheese and butter alternatives, and plant-based protein powder.

Q: Why did my cookies turn dry?
A: You may have used too much protein powder or baked too long. Reduce baking time by 1–2 minutes next time.

Q: Can I use coconut flour instead of almond flour?
A: Not recommended — coconut flour absorbs too much moisture. If you must, use only 2 tbsp coconut flour per ½ cup almond flour.

Q: Can I make them crispier?
A: Bake 2–3 minutes longer and let them cool completely before storing uncovered for an hour.

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