Low Carb Pecan Snowballs

Low Carb Pecan Snowballs – a holiday classic perfect for Christmas gifts and holiday cookies. Easy to make with keto friendly ingredients and bake up soft, buttery and melt in your mouth delicious.

Snowball cookies, Russian Tea Cakes, Mexican Wedding Cookies, Butterballs – so what do you call these classic holiday cookies? No matter what you call them, these melt in your mouth cookies are a big favorite around Christmas time.

These Low Carb Pecan Snowballs are made with keto friendly ingredients and have all those amazing flavors and texture of classic pecan snowballs.

We love making them every year since they are super simple. Sugar free snowballs 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 KETO PECAN SNOWBALLS?

• almond flour
• pecans
• butter
• powdered monk fruit sweetener
• vanilla extract
• fine sea salt
• almond milk

HOW TO MAKE LOW CARB PECAN SNOWBALLS?

1. Start off by adding the pecans into a food processor. Pulse until fine crumbs forms.
2. Add the almond flour, butter and pulse until the mixture comes together..
3. 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.
4. Remove the dough and wrap with plastic wrap. Chill in the fridge for at least 30 minutes /
5. Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
6. 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.
7. Bake cookies for 13 – 16 minutes until bottoms are just slightly brown – rotating pans halfway through. Be careful not to over-bake.
8. Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.
9. 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.
10. Store cookies in an airtight container for up to 3 days or freeze for up to one month.

HELPFUL TIPS FOR THE BEST PECAN SNOWBALL COOKIES:

1. 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).
2. 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 LOW CARB 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.

• chocolate crinkle cookies
• Low Carb Chocolate Chip Cookies

Print

Low Carb Pecan Snowballs

Low Carb Pecan Snowballs – a holiday classic perfect for Christmas gifts and holiday cookies. Easy to make with keto friendly ingredients and bake up soft, buttery and melt in your mouth delicious.

Course Dessert

Cuisine American

Keyword christmas, keto, lowcarb, snowballs

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 32

Calories 111 kcal

Ingredients

• 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 , for coating

Instructions

1. 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..
2. 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.
3. Remove the dough and wrap with plastic wrap. Chill in the fridge for at least 30 minutes.
4. Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
5. 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.
6. Bake cookies for 13 - 15 minutes until bottoms are just slightly brown - rotating pans halfway through. Be careful not to over-bake.
7. Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.
8. 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.
9. Store cookies in an airtight container for up to 3 days or freeze for up to one month.

Nutrition Facts

Low Carb Pecan Snowballs

Amount Per Serving (1 cookie)

Calories 111 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Total Carbohydrates 2g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 1g 2%

* Percent Daily Values are based on a 2000 calorie diet.