Keto Pecan Lace Cookies
Delicious low-carb pecan lace cookies, perfect for a keto diet and a delightful treat.
Equipment
- Baking Sheets
- Food Processor
- Cookie Scoop
- Double boiler (optional)
Ingredients
For the Cookies
- 1 1/2 cups pecan halves (148.5g)
- 6 tablespoons unsalted butter softened (85.21g)
- 1/3 cup erythritol-based brown sugar replacement (66.67g)
- 1/4 cup granular erythritol sweetener (50g)
- 1 large egg at room temperature
- 1/2 tsp vanilla extract
- 1/3 cup almond flour (37.33g)
- 1/4 tsp baking soda
- 1/4 tsp salt
Optional Chocolate Dip
- 4 ounces sugar-free dark chocolate chopped (113.4g)
- 1 tablespoon unsalted butter (14.2g)
Instructions
- 1. Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves in a single layer on a baking pan. Bake for about 8 minutes until they're nicely toasted and fragrant – keep a close eye on them to prevent burning! Let them cool completely, then pulse them in a food processor until finely ground, almost like a flour. Set these aside.
- 2. Prepare for Baking: Reduce your oven temperature to 325°F (160°C). Line two large baking sheets with silicone baking mats for the best non-stick surface.
- 3. Mix the Dough: In a large bowl, beat the softened butter with both sweeteners until they are well combined and smooth. Stir in the egg and vanilla extract. Next, gently mix in the ground pecans, almond flour, baking soda, and salt until everything is just blended together.
- 4. Scoop Cookies: Use a 1-tablespoon cookie scoop (or a regular spoon, measuring carefully) to place dollops of cookie dough onto your prepared baking sheets. Leave at least 2 inches between each cookie, as they will spread during baking. You should get approximately 30 cookies.
- 5. First Bake & Flatten: Bake for 5 minutes. Carefully remove the baking sheets from the oven. Place a piece of parchment paper over each cookie and gently press down with the bottom of a flat glass to flatten them into thin discs.
- 6. Final Bake & Cool: Return the cookies to the oven and bake for another 10 minutes or until they are golden brown around the edges. Take them out and let them cool completely on the baking sheets. They will become wonderfully crisp as they cool.
- 7. Prepare Chocolate Dip (Optional): If you're adding chocolate, create a simple double boiler. Place a heatproof bowl over a pan of barely simmering water (ensure the bowl doesn't touch the water). Combine the chopped sugar-free dark chocolate and 1 tablespoon of butter in the bowl. Stir until the mixture is completely melted and smooth.
- 8. Dip or Sandwich (Optional):
- To Dip Cookies: Dip each cooled cookie halfway into the melted chocolate. Hold it briefly above the bowl to let any excess chocolate drip off. Place the dipped cookies on a waxed paper-lined baking sheet. For extra flair, sprinkle with additional chopped pecans if desired! Refrigerate until the chocolate is set.
- To Make Sandwich Cookies: Spread about 2 teaspoons of the chocolate mixture onto the flat bottom of one cookie, then gently top with another cookie. Refrigerate until the chocolate filling is firm.
Notes
Serving size is 2 cookies or 1 sandwich cookie. For extra flair when dipping cookies, sprinkle with additional chopped pecans. Refrigerate dipped or sandwich cookies until chocolate is set/firm.
Nutrition Information (per serving):
- Calories: 174 kcal
- Total Carbohydrates: 5.1g
- Net Carbs: 2.3g
- Fats: 16.8g
- Protein: 2.4g
- Fiber: 2.8g
