Toast the pecans first. Spread on a baking sheet and bake at 375 for about 6 to 8 minutes. Let them cool while you prepare the rest of the cookies.
Reduce oven heat to 350 degrees F. Line a large baking sheet with parchment paper.
Stir Swerve Confectioners’, cocoa powder, and salt together in a small bowl or large cup.
Place egg whites in clean metal or glass mixing bowl. With an electric mixer, beat the whites until stiff peaks start to form. With the mixer going, gradually add the cocoa mixture, allowing whatever doesn’t blend in to stick to the walls.
With a rubber scraper, scrape any cocoa mixture that has collected on the wall of the bowl into the batter and add the vanilla. Stir in the 1 cup of the pecans, then add the remaining pecans if you feel you need more. At this point you can also add chocolate chips, or wait and stick them on the hot cookies.
Scoop the batter by heaping tablespoonfuls onto the parchment lined baking sheet, spacing about 2 ½ inches apart. It shouldn’t be runny, but if it is a little runny just do your best to keep it in circles. The cookies should still puff. You should get 8 to 12.
Bake at 350 for about 10-12 minutes or until the cookies are puffy and set.
Let the cookies rest on the parchment for about 10 minutes. Carefully remove cookies and let cool completely on a wire rack.
Store cookies in an airtight container for the first day, then store in the freezer.