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    Home » Keto Cookies » Keto Pecan Lace Cookies

    Published: May 3, 2020 · Modified: Feb 4, 2021 by Carolyn

    Keto Pecan Lace Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    10.4K shares
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    Delicate and crispy pecan cookies dipped in sugar-free chocolate. Use these sweet keto lace cookies to make decadent sandwich cookies too!

    A stack of chocolate dipped pecan lace cookies with a bowl of pecans in the background

    Hey crispy cookie lovers, this one’s for you! And bonus points if you happen to be a pecan lover like me.

    Back in January, a reader reached out saying she’d read somewhere that I really loved pecans. I don’t know where she possibly could have read such a thing. Perhaps it was in my Keto Pecan Pie for Two. Or perhaps it was Keto Pecan Turtle Candies that gave her that impression.

    Whatever recipe it was, it also led her to offer to send me about 5 pounds of her homegrown and harvested pecans. Diehard pecan lover that I am, I couldn’t refuse.

    When they arrived, my first order of business was to make these keto pecan lace cookies. And then of course I had to dip them in chocolate. And make little cookie sandwiches out of them too!

    A tall stack of keto pecan lace cookies with pecans all around.

    Thin and Crispy Keto Cookies

    Some people like chewy cookies, some people like soft cookies, and some people like crispy cookies. Personally, I like them all. I have no prejudice when it comes to delicious cookies.

    It depends on my mood and really just want kind of texture suits the cookie best. I love the chewiness of my keto ginger cookies, the softness of my keto lemon sugar cookies, and the crispness of my keto cut out cookies.

    But I truly truly love these super thin and crispy pecan lace cookies. They’re fragile and delicate, but with a hefty toasted pecan flavor. They’re great on their own, but absolutely magical with a little dark chocolate.

    My whole family loved them so much, I made a second batch soon after the first. I actually had to hide a few to save them for myself.

    A round cake plate full of chocolate covered keto pecan cookies

    Pecan lace cookie inspiration

    Lace cookies require a delicate balance between butter and flour, so that they spread and become super thin, but still hold together. Making keto lace cookies without any flour or gluten is tricky at best.

    But I spotted this gorgeous recipe from Melissa’s Southern Style Kitchen, which included an egg to help hold things together. I’d actually made a similar “Oatmeal” lace cookie for The Ultimate Guide to Keto Baking.

    So I brought together the two ideas and experimented with the gorgeous pecans sent to me. I toasted them and ground them, and played around until the dough felt right.

    And they came out perfectly crisp and thin, just like a lace cookie should.

    A cupcake stand with a stack of pecan lace cookies made into sandwiches with chocolate ganache in between.

    Tips for Keto Pecan Lace Cookies

    These aren’t hard to make at all, but a few of my best tips will help you get crispy cookie perfection.

    Use the right sweetener

    The kind of sweetener you use plays a big role in getting your cookies nice and crisp. To put it bluntly, nothing but erythritol based sweeteners will work. Cookies simply do not crisp up properly with xylitol, allulose, stevia, or any other sweetener.

    Monk fruit blends like Lakanto will work too, because they are mostly erythritol. But if your sweetener contains even a little allulose or xylitol, your cookies won’t crisp up properly.

    Ground and toasted pecans

    You can start with toasted pecans, or you can toast your own (instructions in the recipe). But it is important to grind them well, almost to a flour, so that they hold the cookies together.

    Watch them carefully as you grind, so that they don’t become pecan butter.

    Baking soda, not baking powder

    Don’t confuse these two! You don’t want your cookies to rise, but you do want them to spread properly. Baking soda helps cookies become crispy. As long as there is no acid to cause a reaction, they won’t rise.

    They do still need a tiny bit of help spreading, as all keto cookies do (because they don’t contain sugar). Pressing them down with a glass partway through baking always helps.

    Silicone mats

    I specified silicone mats for lining the pans, as they will protect your cookies better. You can probably use parchment instead but I would watch them carefully so that they don’t burn before they are properly cooked.

    Cookie scoops for perfect cookies!

    I honestly don’t normally bother with cookie scoops, but in this case they helped me achieve perfectly sized keto lace cookies that baked evenly. I used a 1 tablespoon scoop and I leveled it off every time.

    If you don’t have a cookie scoop, make sure you are using only 1 tablespoon of dough per cookie.

    Let them cool!

    As always, let them cool completely on the pan before you touch them. Keto baked goods need to cool to firm up properly. Try to remove them too soon, and you will end up with a lot of pecan lace cookie crumbs.

    Dip them carefully

    These are delicate cookies so use a light hand when you dip them in the chocolate or spread them with chocolate. You may break one or two… I did!

    Ready to make these delicious Keto Pecan Lace Cookies?

    Close up shot of keto lace cookies sandwiching rich sugar-free chocolate ganache.

    More delicious keto pecan recipes

    • Pecan Praline Sauce
    • Pecan Crescent Cookies
    • The Best Keto Pecan Pie
    • Maple Pecan Scones
    • Pecan Crusted Pork Chops
    • Cinnamon Pecan Cookies
    Close up shot of keto lace cookies sandwiching rich sugar-free chocolate ganache.

    Keto Pecan Lace Cookies

    Delicate and crispy pecan cookies dipped in sugar-free chocolate. Use these sweet keto lace cookies to make decadent sandwich cookies too!
    4.92 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto lace cookies, pecan lace cookies
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 15 servings
    Calories: 174kcal

    Ingredients

    Cookies

    • 1 ½ cups pecan halves
    • 6 tablespoon butter softened
    • ⅓ cup Swerve Brown
    • ¼ cup Swerve Granular
    • 1 large egg room temperature
    • ½ teaspoon vanilla extract
    • ⅓ cup almond flour
    • ¼ tsp baking soda
    • ¼ teaspoon salt

    Chocolate Dip/Filling

    • 4 ounces sugar-free dark chocolate chopped
    • 1 tablespoon butter

    Instructions

    Cookies

    • Preheat your oven to 350F and spread the pecans out in a single layer. Bake 8 minutes or so, until nicely toasted. Keep your eye on them so that they don't burn.
    • Remove and let cool completely, then transfer to a food processor and process until well ground (but do not let them become butter). Set aside.
    • Reduce the oven heat to 325F and line two baking sheets with silicone mats (parchment can work but they can burn more easily).
    • In a large bowl, beat the butter with the sweeteners until well combined. Beat in the egg and the vanilla extract, then beat in the ground pecans, almond flour, baking soda, and salt.
    • Use a 1 tablespoon cookie scoop to scoop out onto the prepared baking sheets, leaving at least 2 inches between each cookie. (You can also use a regular spoon but you want only 1 tablespoon of dough per cookie). You should get about 30 cookies.
    • Bake 5 minutes, then remove from the oven and press down with a flat bottomed glass to flatten them out. If your dough is sticking to the glass, cover the cookies with parchment before pressing down.
    • Return to the oven and bake another 10 minutes or so, until golden brown. Remove and let cool completely on the pan. Some oil may leach out during the baking process but it will re-absorb as they sit and cool.

    Chocolate Dip/Filling

    • In a heatproof bowl set over a pan of barely simmering water, combine the chocolate and butter. Stir until melted and smooth.
    • To dip cookies: Dip the cookies in the chocolate to about halfway up and hold above the melted chocolate to let the excess drain off. Lay on a waxed paper lined baking sheet. Sprinkle with additional chopped pecans, if desired. Refrigerate until set.
    • To make sandwich cookies: Spread about 2 teaspoon of the chocolate mixture on to the bottom of one cookie and top with another cookie. Refrigerate until set.

    Notes

    Storage tip: These cookies are best stored on the counter in a covered container. They will last 5 days or so. 
    Nutrition Facts
    Keto Pecan Lace Cookies
    Amount Per Serving (2 cookies per serving (or one sandwich cookie))
    Calories 174 Calories from Fat 151
    % Daily Value*
    Fat 16.8g26%
    Carbohydrates 5.1g2%
    Fiber 2.8g11%
    Protein 2.4g5%
    * Percent Daily Values are based on a 2000 calorie diet.
    10.4K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Law says

      March 21, 2023 at 4:59 am

      may i know the reasons if cookie won’t crip up properly with allulose or xylitol and Stevia sweetener?
      thx

      Reply
      • Carolyn says

        March 21, 2023 at 10:46 am

        The reasons? Simply because these sweeteners don’t crisp.

        Reply
    2. Sharon Cartwright says

      October 05, 2022 at 3:53 pm

      5 stars
      These cookies ROCK! I’d give 10 stars if I could. I had a few screw ups while making and they still turned out DELICIOUS! Next time I’ll go to the effort to buy some brown sweetener that has erythritol and I’ll make sure to use baking soda instead of baking powder. 🙂

      I have a question. I had some pecan meal on hand but I didn’t know how much 1.5 cups whole pecans would translate to pecan meal. I measured my roasted pecan halves after grinding them and turns out it’s about the same, 1.5 cups. Any reason I could not have used the pecan meal (other than I wouldn’t have the yummy roasted flavor)?

      Reply
      • Carolyn says

        October 06, 2022 at 8:31 am

        I am not entirely sure but it will be a tasty experiment!

        Reply
    3. Kristine says

      October 01, 2022 at 4:47 pm

      Instead of roasting the pecans and then processing them, could you just use pecan flour? If so how much do you think you would need?

      Reply
      • Carolyn says

        October 01, 2022 at 10:41 pm

        Pecan flour isn’t toasted so it won’t have the same flavor.

        Reply
    4. Linda says

      March 15, 2022 at 7:06 pm

      4 stars
      Crisp and lacy cookies. Very easy to make. Mine flattened in the oven all on their own. They’ll definitely be in my weekly rotation.

      Reply
    5. Tracie Soesbe says

      February 21, 2022 at 10:57 am

      I have never been able to do the swerve sweetener. I get terrible tummy issues with them. I do have the THM sweeteners. Can I some how make brown sugar with one of those?

      Reply
      • Carolyn says

        February 21, 2022 at 12:15 pm

        THM sweeteners often contain xylitol… and that won’t give you a crisp cookie at all.

        Reply
    6. Nancy says

      February 11, 2022 at 8:41 pm

      I am wondering if pecan flour would work for this recipe ? I have a full bag, just used to make your keto cheese cake bites which were awesome. Trying to find more recipes that use the pecan flour.

      Reply
      • Carolyn says

        February 13, 2022 at 8:29 am

        It’s going to be a lot more fine… which might ruin the laciness of the cookies.

        Reply
    7. Silke says

      November 13, 2021 at 3:51 pm

      Hi Carolyn,
      just a question: can I also use walnuts instead of pecans? (Pecans are rather rare – and expensive – here in Germany – whereas we’ve got several fine walnut trees in our garden and thus have plenty of walnuts…)
      I LOVE your recipes – thanks so much for experimenting for us and sharing your amazing results!!!
      Silke

      Reply
      • Carolyn says

        November 13, 2021 at 5:18 pm

        I think it would work!

        Reply
    8. Anne says

      November 13, 2021 at 8:44 am

      I think it will be very hard to keep to the serving size of 2 cookies or one sandwich!
      Looks sooo yum!

      Reply
    9. Joyce says

      October 25, 2021 at 5:32 pm

      They were amazing! Perfect crunch and butteriness. My chocolate seized a bit (too much moisture from simmering water I guess) so instead of dipping I spread it quickly over as many cookies as I could. Going to try the dipping sauce again to put on the almond biscotti that I am currently making. They are cooling waiting for cutting and second baking. I live in Vancouver, WA. We are practically neighbors.
      We are having great baking weather. Thanks again for making baking fun again.

      Reply
      • Carolyn says

        October 26, 2021 at 10:48 am

        So glad they worked out!

        Reply
    10. Joyce says

      October 20, 2021 at 6:45 pm

      Not sure that these needed leveling after 5 min. They were pretty flat already. First tray cooling, second tray baking. The second tray were a bit pouffier and flattened them. May have over baked first tray a bit, but not burned. Am going to dip in chocolate. They look and smell great. Still have some batter left. I love a crispy cookie so was anxious to try these and your “oatmeal” lace too. Thanks.

      Reply
      • Carolyn says

        October 21, 2021 at 7:45 am

        Hope they taste as good as they smell!

        Reply
    11. Julie says

      October 16, 2021 at 11:32 am

      Can you use pecan flour?

      Reply
    12. Kym says

      October 16, 2021 at 4:10 am

      5 stars
      Your recipes are awesome! Thank you for sharing them with us.

      Reply
    13. Helene says

      August 02, 2021 at 4:08 pm

      5 stars
      Carolyn I am a great fan of your recipes, that I make on a regular basis…however, I would appreciate if you would mention what level the grill should be in our oven when we do your recipes…this is of outmost importance to successfully realize it… Thank you and keep up your amazing work for us Keto fanatics!

      Reply
      • Carolyn says

        August 02, 2021 at 6:12 pm

        When it’s not mentioned, it’s always assumed that it’s the middle rack. I specify when it’s necessary to be on a different level.

        Reply
    14. Candace says

      July 28, 2021 at 9:39 am

      These look so delicious. I have a big bag of walnuts, tempted to try those instead of pecans. What do you think?

      Reply
      • Carolyn says

        July 28, 2021 at 11:15 am

        Sure!

        Reply
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