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!
1/2cupSoft Butter- soften, not melted equivalent 1 US stick
1/3cupPowdered erythritolnot crystal, not xylitol
1 2/3cupAlmond flour- measure precisely, spoon and sweep method
1/2cupfinely chopped pecans
For rolling the cookies
Preheat oven to 325°F (160°C).
Line a cookie sheet with parchment paper. Set aside.
In another large bowl, beat the soft butter with powdered sweetener until light and fluffy - takes about 1-2 minutes.
With a kitchen spatula, stir in almond flour, salt, vanilla extract and chopped pecans. You may have to use your hands to squeeze the ingredients together to incorporate well. If dough is too wet add more almond flour 1 tablespoon at a time.
Roll one tablespoon of dough between your hands to form a cookie ball.
Place each ball 1 inch apart onto the prepared cookie sheet - you will form 12 cookie balls.
Place the cookie sheet with the 12 cookie dough balls in the fridge for 30 minutes. This is compulsory, or the cookies will spread too much!
Bake for 18-22 minutes or until slightly golden brown on the outside. The cookies will slightly expand and flatten.
Remove from the oven, cool down for 10 minutes on the cookie sheet then transfer to a cooling rack for another 15 minutes or until completely cool.
Meanwhile, prepare a small bowl with the extra powdered erythritol.
Roll the lukewarm cookie balls into the powdered erythritol and return to the cooling rack until they reach room temperature.
Store for up to 1 week in a sealed cookie jar at room temperature.