Keto Pecan Snowball Cookies ❄️
A festive and healthy keto-friendly cookie perfect for the holidays, featuring buttery pecans and a delightful snowball coating. These melt-in-your-mouth cookies are a must-try for Christmas!
Equipment
- Food Processor or Blender
- Electric Mixer
- Large Bowl
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Cookie Scoop (1.5-inch)
- Small Sieve
Ingredients
- 1 1/2 cups chopped unsalted dry roasted pecans
- 3/4 cup softened butter (1 1/2 sticks)
- 3/4 cup powdered erythritol (like Swerve Confectioners)
- 2 1/4 cups super fine almond flour
- 2 tbsp super fine almond flour
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup powdered erythritol for coating (like Swerve Confectioners)
Instructions
- First, finely chop your pecans in a food processor or blender until they're like coarse crumbs – be careful not to process too much, or it will turn into nut butter.
- In a big bowl, use an electric mixer to cream together the softened butter, ¾ cup of powdered erythritol, a pinch of salt, and vanilla extract until the mixture is light and fluffy.
- Now, gently mix in your finely chopped pecans and almond flour until everything is well combined and forms a soft dough.
- Gather the dough into a ball, wrap it tightly in plastic wrap, and let it chill in the refrigerator for about 1 hour. This helps make it easier to work with!
- Once chilled, line a baking sheet with parchment paper. Use a 1 ½-inch cookie scoop to portion out the dough, placing the scoops onto the prepared sheet.
- Roll each piece of dough between your palms to create perfectly round snowball shapes.
- Pop the cookie balls into the freezer for 15 minutes. This step is key to helping them keep their lovely round shape while baking.
- While they're freezing, preheat your oven to 350°F (175°C). Bake the frozen cookie balls for 9-11 minutes, or until the tops just begin to look slightly golden. They might still feel a little soft, but will firm up as they cool.
- Right after baking, use a small sieve to lightly dust some of the extra powdered erythritol over the warm cookies.
- Let the cookies cool completely on the baking sheet for at least 1 hour. This is important for them to set properly!
- Finally, pour the remaining powdered erythritol onto a plate and gently roll each cooled cookie in it until it's fully coated, looking just like a beautiful snowball. Enjoy your healthy, festive treat!
Notes
Nutrition Information (per cookie): Calories: 193, Total Carbs: 4g, Net Carbs: 2g, Fats: 19g, Protein: 4g.
This recipe requires chilling and freezing time to ensure the cookies hold their shape properly during baking.
