Low Carb Pecan Snowballs 🍪
Delightful, crunchy pecans combined with smooth almond flour create irresistible, healthy treats.
Equipment
- Food Processor
- Baking Sheet
- Parchment Paper or Silicone Mat
Ingredients
- 3/4 cup Pecans about 90g
- 2 cups Superfine Blanched Almond Flour about 200g
- 1 cup Unsalted Grass-fed Butter, softened about 226g
- 1/2 cup Powdered Monk Fruit Sweetener about 60g
- 1 tsp Vanilla Extract
- Pinch Fine Sea Salt
- 1 tsp Unsweetened Almond Milk plus more as needed
- Powdered Monk Fruit Sweetener (for coating) for rolling
Instructions
- Place pecans in a food processor and pulse until finely ground. Add almond flour and pulse until combined.
- Add softened butter and pulse until mixture forms a cohesive dough.
- Gradually add powdered sweetener, vanilla, and salt, processing until a dough ball forms. If the dough isn’t sticky enough, add almond milk a teaspoon at a time.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Divide the dough into 2-tablespoon portions and roll each into a ball. Place on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 13-15 minutes, rotating halfway, until bottoms are lightly browned.
- Let cookies cool on the baking sheet for 2 minutes, then roll them in powdered sweetener while still warm. Once cooled completely, optionally coat again with powdered sweetener for extra sweetness.
- Store in an airtight container for up to 3 days or freeze for up to a month.
Notes
Feel free to adjust the amount of almond milk to achieve the desired dough consistency. Coating in powdered sweetener adds extra sweetness and a nice finish.
