Snowball Cookies are a holiday classic favorite made with just a handful of low carb ingredients. Now you can make them keto style! They bake up soft, buttery and melt in your mouth delicious. Perfect for Christmas gifts and holiday cookie trays.
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No holiday cookie platter would be complete without a delicious batch of snowballs. Also known as Russian Tea Cakes, Mexican Wedding Cookies or Butterballs. No matter what you call them, snowball cookies are a classic favorite around the holidays.
These Keto Snowball Cookies are made with low carb friendly ingredients and have all the familiar flavors and texture of classic pecan snowballs.
And the great thing about these sugar free snowball cookies are how simple they are to make and customize. You can use chopped pecans, walnuts or hazelnuts. I usually like to chill the dough in the fridge for 30 minutes to help them stay nice and round. Once the snowballs ae are baked, you roll them in some powdered monk fruit sweetener (or powdered swerve) and you’ve got the most poppable and addictive cookie.
They are perfect for any holiday cookie exchange and best of all, the recipe makes a big batch so it’s enough for everyone to share.
WHAT INGREDIENTS DO I NEED TO MAKE LOW CARB SNOWBALLS?
- almond flour
- pecans
- butter
- powdered monk fruit sweetener
- vanilla extract
- fine sea salt
- almond milk
HOW TO MAKE KETO SNOWBALLS?
- Start off by adding the pecans into a food processor. Pulse until fine crumbs forms.
- Add the almond flour, butter and pulse until the mixture comes together..
- Slowly add in the powdered sweetener, vanilla and salt. Process again until dough forms into a ball. Add milk as needed, if dough seems dry.
- Remove the dough and wrap with plastic wrap. Chill in the fridge for at least 30 minutes /
- Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
- Roll dough into 2 tablespoon sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up.
- Bake cookies for 13 – 16 minutes until bottoms are just slightly brown – rotating pans halfway through. Be careful not to over-bake.
- Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.
- Meanwhile, sift 1/2 cup powdered sweetener into a medium bowl. While cookies are still warm, roll them in powdered sweetener. Place cookies on a cooling rack, once they have cooled completely, roll them in powdered sweetener again.
- Store cookies in an airtight container for up to 3 days or freeze for up to one month.
HELPFUL TIPS FOR THE BEST KETO SNOWBALL COOKIES:
- Measure your flour correctly – use the spoon and sweep method. If the dough seems too dry, you will need to add more softened butter or milk (1 teaspoon at a time).
- Does the dough seem too wet? Add more almond flour – a tablespoon at a time. Keep mixing and allow the dough to come together.
ARE SNOWBALL COOKIES FREEZER FRIENDLY?
Yes! I make snowball cookies ahead of time every year and they freeze beautifully. Simply place the keto snowball cookies in an airtight container in a single layer and store in the freezer for up to 2 months. Thaw in the fridge overnight and dust with more powdered sugar, if desired.
WHAT COOKIES MAKE THE BEST CHRISTMAS COOKIE PLATTERS?
- sugar cookies
- Gingerbread Men Cookies
- cranberry white chocolate cookies
- eggnog cookies
- thumbprint cookies
- chocolate crinkle cookies
- snowball cookies (I’ve got Pecan Snowballs, Peppermint Snowballs and Stuffed Nutella Snowballs)
- your favorite hoilday cookie
Snowball Cookies are a holiday classic favorite made with just a handful of low carb ingredients. Now you can make them keto style! They bake up soft, buttery and melt in your mouth delicious. Perfect for Christmas gifts and holiday cookie trays.
- 3/4 cup pecans
- 2 cups superfine blanched almond flour , measured correctly - spoon & sweep method
- 1 cup unsalted grass-fed butter , softened
- 1/2 cup powdered monk fruit sweetener
- 1 teaspoon vanilla extract
- pinch fine sea salt
- 1 teaspoon unsweetened almond milk , plus more as needed
- More powdered monk fruit sweetener
Add the pecans to the bowl of a food processor. Pulse until fine crumbs form. Add the almond flour, butter and pulse until the mixture comes together..
Slowly add in the powdered sweetener, vanilla and salt. Process again until dough forms into a ball. Add milk as needed if the dough does not stick.
Remove the dough and wrap with plastic wrap. Chill in the fridge for at least 30 minutes /
Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
Roll dough into 2 tablespoon sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up.
Bake cookies for 13 - 15 minutes until bottoms are just slightly brown - rotating pans halfway through. Be careful not to over-bake.
Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.
Meanwhile, sift 1/2 cup powdered sweetener into a medium bowl. While cookies are still warm, roll them in powdered sweetener. Place cookies on a cooling rack. Once the cookies have cooled completely, you can roll them in powdered sweetener again for an extra layer, if desired.
Store cookies in an airtight container for up to 3 days or freeze for up to one month.
Did you try this recipe?
Bryan -
I need some advice. Is it okay if I make these and I don’t share with my wife and son?! haha I feel ike i’d devour them before anyone else got a chance to taste them