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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