Keto Pecan Lace Cookies

Keto Pecan Lace Cookies are delicate, crispy, and delicious, with the classic lacy texture. Dip them in sugar-free chocolate or turn them into sandwich cookies for an elegant low carb treat!

Course Dessert

Cuisine American

Keyword keto lace cookies, pecan lace cookies

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 174kcal

Equipment

1 small cookie scoop 1 tablespoon
2 silicone mats

Ingredients

Cookies

1 1/2 cups pecan halves
6 tbsp butter softened
1/3 cup brown sugar replacement erythritol based
1/4 cup granular erythritol sweetener
1 large egg room temperature
1/2 tsp vanilla extract
1/3 cup almond flour
1/4 tsp baking soda
1/4 tsp salt

Chocolate Dip/Filling

4 ounces sugar-free dark chocolate chopped
1 tbsp butter

US Customary - Metric

Instructions

Cookies

Preheat the oven to 350ºF and spread the pecans out in a single layer. Bake 8 minutes or so, until nicely toasted. Keep a close eye on them.
Remove and let cool completely, then transfer to a food processor and process until well ground. Set aside.
Reduce the oven heat to 325ºF and line two large baking sheets with silicone baking mats.
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 tbsp of dough per cookie). You should get about 30 cookies.
Bake 5 minutes, then remove from the oven. Cover each cookie with parchment and press down with a flat bottomed glass to flatten them out.
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 tsp of the chocolate mixture on to the bottom of one cookie and top with another cookie. Refrigerate until set.

Notes

Storage Information: Store the cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. They can also be frozen for several months.

Nutrition