Imagine biting into a delicate, crispy cookie that melts in your mouth, packed with nutty pecan goodness and zero guilt - that's exactly what these keto pecan lace cookies deliver! Whether you're a dedicated low-carb enthusiast or just looking for a healthier dessert option, these ethereal, lace-like cookies will revolutionize your snacking experience. With a stunning golden-brown color and a delicate, crisp texture, these cookies prove that keto-friendly treats can be both incredibly delicious and stunning to look at.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 12 servings
Ingredients
- 1 cup pecans, chopped
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 egg white
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Ensure the surface is completely flat and smooth for even cookie formation.
- In a medium mixing bowl, combine the finely chopped pecans, unsweetened shredded coconut, and erythritol. Mix the dry ingredients thoroughly to ensure even distribution.
- In a separate small bowl, whisk the egg white until it becomes slightly frothy but not stiff peaks. This will help bind the ingredients together.
- Pour the melted unsalted butter and vanilla extract into the egg white. Gently mix until well combined, creating a smooth liquid base.
- Add the liquid mixture to the dry ingredients, stirring carefully until all components are evenly incorporated and form a cohesive batter.
- Drop small spoonfuls of the mixture onto the prepared baking sheet, spacing them at least 2 inches apart. The cookies will spread during baking, so allow ample room between each.
- Use the back of a spoon or offset spatula to gently flatten and spread each cookie into a thin, lace-like circle approximately 2-3 inches in diameter.
- Bake in the preheated oven for 8-10 minutes, watching carefully to prevent burning. The edges should turn golden brown and the centers should look set.
- Remove from the oven and let the cookies cool completely on the baking sheet for 5-7 minutes. They will be delicate and continue to crisp up as they cool.
- Carefully transfer the cooled lace cookies to a wire rack using a thin spatula. Handle gently to prevent breaking.
- Store the keto pecan lace cookies in an airtight container at room temperature for up to 3-4 days, placing parchment paper between layers to prevent sticking.
Tips
- Use a digital kitchen scale for precise ingredient measurements to ensure consistent results.
- Chop pecans very finely to help the cookies spread evenly and create that signature lace-like texture.
- Allow enough space between cookies on the baking sheet, as they will spread significantly during baking.
- Watch the cookies closely in the last few minutes of baking to prevent burning - they can go from perfectly golden to overdone quickly.
- Let cookies cool completely on the baking sheet to help them firm up and become crisp.
- If cookies become soft after storage, you can re-crisp them in a low-temperature oven for a few minutes.
- For extra flavor, consider lightly toasting the pecans before chopping for a deeper, more intense nutty taste.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 3g
Protein: 2g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 20mg
