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These keto snowball cookies are melt-in-your-mouth buttery, flakey cookies with small pieces of pecans and covered with sugar-free powdered sweetener. Bonus, they are gluten-free and only contain 1.2 grams of net carbs per serving!
These sugar-free snowball cookies are a must-add to your keto Christmas cookie recipe list this year! We love butter on keto, and these have a lot of butter, only 1.2 grams of net carbs per cookie, and such a lovely snowball look perfect for a Christmas cookie platter! Nobody will resist these healthy snowball cookies.
Before I share my keto-friendly snowball cookies with you, let me explain what a classic snowball cookie is. It always helps to know the story of the classic recipe before creating a keto version of it because you know what texture and taste you are trying to achieve.
Snowball cookies are also known as Russian Tea Cakes or Mexican Wedding Cakes. Both are originally made of a combination of all-purpose flour, powdered sugar, butter, and chopped nuts. They are rolled in powdered sugar before serving, which gives them a snowball look.
The Russian Tea Cakes or Pecan Snowballs always use finely chopped pecan nuts, while Mexican Tea Cakes can use other nuts like almonds, walnuts, or hazelnuts.
Here I am sharing a keto-friendly snowball cookie recipe that we could call Almond Snowball Cookies, as they use keto almond flour!
These gluten-free almond flour snowball cookies are easy keto cookies to make with a few wholesome ingredients. But before you start, make sure that you follow the 7 easy steps below. Check out my Keto Snowball Cookie web story to see it in a different way!
Buttery snowball cookies use soft butter, not melted butter. So before you start making the cookies, bring the amount of butter called by the recipe out of the fridge for 30 minutes, until soft. I always recommend cutting the amount of butter into tiny cubes. It softens faster.
If you are wondering about taking butter out of the fridge, don’t you worry! It’s safe to leave butter at room temperature for up to 60 minutes!
Meanwhile, with a measuring scoop, use the scoop-and-sweep method to precisely measure the ingredients. You will need:
The best way to create a flakey, buttery keto snowball cookie dough is to rub the beaten fluffy butter with the dry ingredients. Bring all the ingredients into a medium bowl, except for the chopped pecans, and rub the butter into the almond flour.
You should obtain a buttery dough, not sticky, easy to roll into balls. Now stir in the chopped pecans and use a measuring tablespoon to scoop out the cookie dough and roll between your hands to form a round ball.
Place each cookie ball onto a baking sheet covered with parchment paper.
These snowball cookies are made with almond flour, which means they don’t have starchy wheat flour to hold their shape. The trick to prevent a cookie from flattening too much and to make it keep a semi-round shape is to refrigerate the cookie dough balls.
Refrigerate the prepared cookie dough balls onto the baking sheet or onto a plate if your cookie sheet can’t fit the refrigerate.
The cookie dough balls must be hard before going in the oven.
Preheat oven to 325F (160C) to make sure the cookies bake slowly and again, keep their shape. Higher temperatures will also brown the cookies too fast.
Bake your sugar-free snowball cookies for 20 minutes or until lightly brown on the outside.
When you take the cookies out of the oven, they will still be soft on the outside. They slightly harden while cooling down. So be patient and let them cool down for 15 minutes on the baking tray, then transfer onto a cooling rack for another 3 hours of cooling.
Finally, when the cookies are cold, bring the powdered erythritol into a small bowl and roll each cookie into powdered erythritol to create the snowball effect.
These cookies must be stored in the fridge in a sealed container or ziplock bags for up to 4 days. You can also make-ahead the snowball cookies and freeze. Thaw your keto cookies at room temperature on a plate.
These cookies tick almost all diet boxes. They are sugar-free paleo pecan snowball cookies and also egg-free keto cookies! But if you have other food allergies, I listed some options for you:
If you’ve enjoyed these Snowball Cookies, you’ll love the following recipe:
Have you made these keto almond snowball cookies yet? Share a review or comment below, I love to hear your feedback on my keto recipes!
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I think the nutrition facts are off… 12 cookies is one serving?
What brand of powdered sugar do you use? I use the Wholesome allulose brand. I also want to know which brand of dairy free butter ?? I have been using Earth balance for several years. Not sure it would work here. I need a completely dairy free butter. Thank you!!
I didn’t try the recipe with dairy-free butter and I am not sure it will work because vegan butter tend to melt faster and it will totally spread the cookies. I am using Lakanto powdered sweetener.
The nutrition panel is for one cookie, the recipe makes 12 cookies. Enjoy, XOXO Carine