Keto Snowball Cookies are the perfect holiday dessert for anyone looking for a low carb and gluten-free cookie. Enjoy as a low carb treat or dip in your hot chocolate.
These cookies have a great buttery and nutty flavor with a sweet taste and are similar to the traditional cookies but are sugar-free.
This is a classic keto cookie recipe anyone can do and enjoy. They are great keto Christmas cookies.
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Are Snowball Cookies Mexican Wedding Cookies?
Snowball cookies are very similar to Mexican wedding cookies (or Russian tea cakes), just with the absence of cinnamon.
Carbs in Snowball Cookies
Traditional snowball cookies are made with wheat flour and sugar which means carbs! They can be about 10 grams net carbohydrates a cookie whereas our keto pecan snowball cookies are just 1g net carbs a cookie.
Cookie Ingredients
- Pecans - This can be toasted for extra flavor before using them in the recipes.
- Low Carb Sweetener - You will need to use a powdered sugar substitute. We use allulose but you could use powdered monkfruit or erythritol. If you only have granular sweetener, process it in a coffee grinder for a fine powder.
- Xanthan gum - this helps to bind the dough with the absence of gluten. We have not tried this recipe without it.
How to Make Keto Snowball Cookies
This is an easy recipe with a few steps and can be made ahead for baking later. It is very important to freeze the cookie dough balls before baking so that they hold their shape. I've tried a batch without doing this and I ended up with domes, rather than balls.
I use a small cookie scoop to ensure even cookies and this recipe made about 20 cookies.
Chill the cookie dough for 30 minutes
Scoop the cookie dough and roll in powdered sweetener
Freeze the cookie balls for 15 minutes. Do not skip this stage!
Roll cooked and cooled cookie balls in powdered sweetener
We tried making the snowball cookie dough two ways. One was to add the ground pecans to a bowl with the remaining ingredients and mix into a dough. The second was to add the ingredients to the food processor after grinding the pecans. Both worked fine as long as the cookie balls are frozen for 15 minutes before baking.
Storage
Keep the low carb snowball cookies in an airtight container and keep in the fridge. They should last up to 2 weeks but good luck with a hungry husband for any cookies to last longer than a week!
Variations
Swap the pecans for walnuts or even hazelnuts.
Add cinnamon in the allulose coating.
More Low Carb Cookies
If you are looking for a low carb cookie recipe, we have plenty to choose from:
Keto Snowball Cookies
Ingredients
- 1 cup pecans toasted (can be used without toasting)
- ½ cup allulose or other powdered keto sweetener
- ½ cup butter softened
- 1 ⅔ cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon xanthan gum
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Dusting
- ½ cup allulose or other powdered keto sweetener
Instructions
- Prepare two baking sheets lined with parchment paper.
- Place the pecans in a food processor and grind them until fine. Don't process for too long as you will end up with pecan butter.
- In a large mixing bowl add the butter and allulose. Cream until smooth.
- Add the pecans and remaining ingredients and work the mixture into a dough.
- Form the dough into a large ball and cover with shrink wrap. Chill in the fridge for at least 30 minutes until the dough is firm.
- Remove the cookie dough from the fridge and using a small cookie scoop make small balls of the dough. Roll the balls in the allulose for dusting and place on the baking sheets.
- Freeze the cookie balls for 15 minutes. This helps to keep the ball shape when cooking.
- Preheat the oven to 180C/350F degrees.
- Remove the cookies from the freezer and bake for 15 minutes until they are golden at the bottom. Do not over bake. They may look like dough but will harden once cooled.
- Cool for 5 minutes, then dip the cookie balls back into the allulose for another dusting.
- Place on a wire rack to completely cool. You may want to give them another dip in the allulose for a more snowy look.
- Store in the fridge in an airtight container for a couple weeks or freeze for 1-2 months. You may need to toss in powdered sugar again once thawed
Notes
Nutrition
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