Zero-Carb Pecan Dacquoise Biscuits. Dairy-Free, Low-Calorie, and deliciously simple, with only a trace of carbs in each one.
The end result will be light and crispy biscuits that you can savour on their own, or sandwiched with a creamy filling of your choice. And, of course, by baking larger circles, you’ll have cake layers to play with.
How to Make Zero-Carb Pecan Dacquoise Biscuits
Dacquoise is basically an enriched meringue.
Egg white, salt, cream of tartar, sweetener and nuts are all the ingredients you need. And you can get all of them in most supermarkets. Although my recipe links are more suited to bulk-buying and better quality, which is my personal preference.
As for the process, I highly recommend that you roast your nuts first, he-he, even if the packaging they come in says ‘roasted’. You will thank me later…
As long as you have an immersion blender with whisk attachment, or an electric whisk, the method is super-easy. I don’t have a food processor anymore. I found it cumbersome and needing too much of my time cleaning all the various components. Plus it doesn’t work when trying to mix/whip small quantities. And it takes longer. But if that’s what you have and love using it, no problem.
For a coarser texture, crush the pecans with a food hammer. You will need something sharp (like a cake tester needle) to dislodge larger pieces of nuts that will inevitably get stuck in the piping nozzle.
For a smoother texture, use a mini chopper to grind the pecans in short bursts.
Instead of piping, you could create discs manually, like I did in the images above. You can see the baked difference in the photo below.
There’s less than 7g nuts and 7g erythritol in each of these biscuits. That’s not even 1/2 tablespoon, folks! Unless you’re strict carnivore, or have a nut sensitivity, why not give these a go.
Dacquoise biscuits are my go-to recipe option when I have spare egg whites. They might become yours too.
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Zero-Carb Pecan Dacquoise Biscuits
- roast pecans at 180 °C static for 10-15 minutes until fragrant, then set them aside to cool.80 g pecans
- if using non-stick baking paper draw 12 circles, using a 7-8cm cookie cutter or upside-down mug.
- turn oven temperature down to 150 °C static.
- put the cooled pecans in a mini mixer and pulse to fine crumbs (don't over-do it or you'll end up with nut butter); if you prefer a coarser texture, put pecans in a zip-lock bag and break them into crumbs with a food hammer or similar implement.
- transfer the crumbs to a mixing bowl and stir in 1/2 of the erythritol.80 g erythritol
- using a stick (immersion) whisk, whip egg whites with salt and cream of tartar until they turn white and frothy.2 large egg whites, 2 pinch fine himalayan pink salt, ¼ tsp cream of tartar
- add remaining erythritol and continue to whip to stiff peaks (not so stiff that you feel blade resistance).
- gently fold the pecan crumbs into the meringue mixture, careful not to deflate it too much.
- transfer to a piping bag fitted with a 1cm nozzle and pipe concentrically over your drawn circles, starting from the centre; alternatively, pipe over a silicone baking mat, or place equal blobs over it and carefully spread each one out into a circle, ensuring even edges and flat tops (otherwise they won’t bake evenly).
- bake for approximately 30 minutes, until golden brown all over, then turn off oven, open the door fully, and leave the biscuits inside until cold.
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