Description
Make delicious pecan lace cookies that are keto-friendly.
Ingredients
Scale
- 1 cup pecan halves
- 1/4 cup butter, salted
- 1/4 cup Lakanto Monkfruit Sweetener
- 2 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 300°F (150°C).
- Line a baking sheet with parchment paper.
- Roughly chop the pecan halves.
- In a saucepan, melt the butter over medium heat.
- Stir in the Lakanto Monkfruit Sweetener, heavy cream, vanilla extract, and salt.
- Bring to a simmer, stirring constantly, until the sweetener dissolves.
- Remove from heat and stir in the chopped pecans.
- Drop spoonfuls of the mixture onto the prepared baking sheet, spreading them thinly.
- Bake for 12-15 minutes, or until golden brown.
- Let the cookies cool completely on the baking sheet before removing. They will crisp up as they cool.
Notes
- Watch the cookies carefully while baking, as they can burn easily.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 1g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg