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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.

    10.1K 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.
    10.1K 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. Kathi says

      June 05, 2021 at 9:41 pm

      Have not made these but was thinking sandwiches with the dark chocolate would make them like a keto version of Pepperidge Farm Brussels Dark Chocolate sandwich cookies, which were my absolute favorite store-bought cookie before having to ditch grains and sugar. Carolyn or anyone who has made them, is this the case?

      Reply
    2. Jennifer says

      February 06, 2021 at 1:31 pm

      I’m thinking of making sandwiches using your caramel sauce. I’m concerned that they won’t set up well, but they would be so delicious!!

      Reply
    3. Melissa Sperka says

      February 04, 2021 at 12:22 pm

      5 stars
      Beautiful Job, Carolyn! I can’t wait to make these!!

      Reply
    4. Wendy says

      February 03, 2021 at 11:23 am

      Hi Carolyn , Fabulous recipe as always and thanks for sharing. If we wanted to make these dairy free, would you recommend the Nutiva Palm oil shortening for the butter or coconut oil / ghee substitute? Thank you!

      Reply
      • Carolyn says

        February 04, 2021 at 9:53 am

        I think the palm oil is probably your best bet, as coconut oil will be very greasy. You also may need a bit less of it.

        Reply
    5. C. says

      September 26, 2020 at 11:42 am

      5 stars
      Replaced pecan nuts with ground hazelnuts and the outcome was like having Nutella cookies ! Loved it ! Also I did not use any butter in the melted choc, and it worked just fine. Awesome recipe !

      Reply
    6. Sarah Myers says

      September 05, 2020 at 1:40 am

      Can you just use white sugar as l cannot get Brown sugar?

      Reply
      • Carolyn says

        September 05, 2020 at 8:33 am

        You mean brown sugar substitute, right? I haven’t tested them out with just Swerve Granular but I think it should work.

        Reply
    7. Sarah Myers says

      September 04, 2020 at 1:01 am

      In Zimbabwe l cannot get swerve brown sugar, would they work with just swerve white. Regards sarah

      Reply
      • Carolyn says

        September 05, 2020 at 11:38 am

        I have yet to try it without the Swerve Brown but I think it should be okay.

        Reply
    8. andrea Walker says

      August 23, 2020 at 8:00 pm

      My husband and I loved these cookies. What chocolate do you use for dipping? I used Lily’s and it seemed very thick. I’m wonder if I should have added extra butter or used a different chocolate

      Reply
      • Carolyn says

        August 23, 2020 at 8:46 pm

        I used Lily’s as well. Your heat may have been a little high… always melt double boiler style over very low heat.

        Reply
    9. Rachael Yerkes says

      June 16, 2020 at 10:46 am

      5 stars
      First off, love that these are keto friendly! They are delicious!

      Reply
    10. Paige says

      June 16, 2020 at 9:22 am

      5 stars
      These look amazing and delicious! I have been looking for a good keto cookie and think I found it! Thanks for sharing..

      Reply
    11. Eden says

      June 16, 2020 at 8:07 am

      5 stars
      These were fantastic! We all loved them 🙂

      Reply
    12. Shirley says

      May 11, 2020 at 2:15 pm

      Hi Carolyn, these were crispy and delicious. I found them too wet to flatten at 5 minutes, so just let them bake without flattening and they were wonderful. Dipped them in Lily’s Extra Dark Chocolate bar, melted with butter. They stored well and stayed crispy for a few days in the fridge. Thanks for your great recipes.

      Reply
      • Carolyn says

        May 11, 2020 at 8:19 pm

        Glad to hear it!

        Reply
    13. Amanda says

      May 10, 2020 at 7:31 pm

      5 stars
      These are great! My third recipe of yours that I’ve made and the third recipe I love. And that’s just not something that happens much with keto baking. Thank you!

      Reply
      • Carolyn says

        May 10, 2020 at 9:02 pm

        Glad they worked out well!

        Reply
    14. Deb says

      May 10, 2020 at 8:18 am

      These are simply the best crisp keto cookie I’ve baked yet!! Simply yummy and satisfying

      Reply
    15. Gina Bailey says

      May 05, 2020 at 3:07 pm

      Do you have a weight on the measurement for pecan halves?

      Reply
      • Carolyn says

        May 06, 2020 at 12:45 pm

        I do not, sorry.

        Reply
    16. Tresa Lovejoy says

      May 03, 2020 at 7:09 pm

      5 stars
      These look great! My husband has been asking for a cookie like this.
      Instrctons say :Beat in the egg and the vanilla extract, then beat in the ground pecans, almond flour. However I don’t see Almond flour in the list of ingredients. How much is needed?

      Reply
      • Tresa Lovejoy says

        May 03, 2020 at 7:11 pm

        5 stars
        Sorry Missed the Almond flour until I printed it out.

        Reply
    17. Ellie says

      May 03, 2020 at 1:14 pm

      Hi Carolyn,

      Can these be done with regular walnuts instead of pecans? I have various on hand and I’m eager to try this so wouldn’t like to wait until the next order of pecans arrives! Thansk in advance, Ellie

      Reply
      • Carolyn says

        May 03, 2020 at 1:18 pm

        I can’t see why not! They tend to bake the same way.

        Reply
        • Ellie says

          May 04, 2020 at 9:18 am

          Great, thanks for confirming!

          Reply
    18. Jeannette says

      May 03, 2020 at 9:43 am

      I already have ground pecans. How much would you say I would need insted of the pecan halves?

      Reply
      • Carolyn says

        May 03, 2020 at 12:35 pm

        Probably about 1 1/4 cups.

        Reply
    19. Vicki White says

      May 03, 2020 at 8:26 am

      Just a heads up…Ingredients and blog say baking soda, but instructions say baking powder. I was not confused and saw it as a typo, but some folks might be confused. I’m making these this week once we finish the browned butter blondies I made a few days ago.

      Reply
      • Carolyn says

        May 03, 2020 at 9:01 am

        Thanks!

        Reply
    20. Pam Bradley says

      May 03, 2020 at 8:12 am

      Those look so good. I would be the only one eating them , have you tried freezing the cookies? I thought about doing half a recipe , but I did wonder about freezing.

      Reply
      • Carolyn says

        May 03, 2020 at 8:19 am

        I think they might lose a bit of crispness, but honestly, if you made them into the sandwiches and froze some, they’d still be delicious when thawed, even if less crisp.

        Reply
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