KETO SNOWBALL COOKIES

By Carine

1.2g

KETO

GLUTEN-FREE

Combining Ingredients

In a mixing bowl, add: Almond flour, Erythritol, Salt, Butter, Vanilla Extract. Combine with your hands. Fold in Chopped Pecans.

1

Roll the Dough

Take a scoop of dough with an ice-cream scoop. Roll it between your hands. Place on a cookie sheet.

2

Freeze the dough

⚠ Don't skip this step! Put the whole tray with 12 cookie dough balls in the freezer for 20 minutes.

3

Bake

Bake for 18-22 in a pre-heated oven at 325F/160C. Remove from the oven and cool them down for 15 minutes on the cookie sheet.

4

Turn them into snowballs

Once they are lukewarm, roll them into powdered erythritol. Put them back on the cooling rack.

5

Enjoy!

6

Net Carbs: 1.2 grams Fat: 9.5 grams Protein: 2.5 grams 1 Serving = 1 Cookie - 12 cookies per batch

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