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Keto Snowball Cookies

Buttery almond flour and toasted pecan snowball cookies rolled in powdered erythritol. Keto Christmas cookies with 1 g net carb and 3 g protein per cookie.
Print Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 1 hour 27 minutes
Servings 24 cookies
Calories 125 kcal

Ingredients
  

  • 2 cups (224 g) blanched almond flour
  • 1 cup (110 g) raw pecan halves
  • 2 tablespoons coconut flour
  • 1/4 teaspoon fine salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/3 cup (48 g) powdered erythritol (for the dough)
  • 1 large egg
  • 1 teaspoon alcohol-free vanilla extract
  • 1/2 cup (72 g) powdered erythritol (for rolling)

Instructions
 

  • Heat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 7 to 8 minutes, until fragrant. Cool for 10 minutes, then chop very finely, almost to crumbs.
  • Lower the oven to 325°F (160°C) and line a baking sheet with parchment paper.
  • Whisk the almond flour, chopped pecans, coconut flour and salt in a medium bowl.
  • In a large bowl, beat the butter and 1/3 cup powdered erythritol until creamy. Beat in the egg and alcohol-free vanilla extract. Stir in the dry ingredients until a thick dough forms.
  • Cover and chill the dough for 30 minutes, until firm enough to roll.
  • Roll the dough into 24 balls, a heaping tablespoon (about 23 g) each, pressing each one firmly. Place them 2 inches apart on the baking sheet.
  • Bake for 16 to 18 minutes, until the bottoms and edges are lightly golden. The cookies are soft when they come out and firm up as they cool.
  • Cool on the pan for 10 minutes. Roll each cookie in the 1/2 cup powdered erythritol once, then let cool completely and roll again.
  • Serve at room temperature.

Notes

Each cookie has about 1 g net carbs and 3 g protein. The card lists total carbs (7 g, sugar alcohols included): about 7.5 g total carbs - 1.3 g fiber - 5.0 g erythritol = about 1.2 g net carbs per cookie. The erythritol is subtracted. The nutrition box shows rounded whole numbers (7 total, 1 fiber, 1 net), and the exact figures are in this note. Do not taste the raw dough, it contains a raw egg. Make ahead: keep in a sealed container on the counter up to 5 days or in the fridge up to 2 weeks, and roll in powdered erythritol again before serving. Freeze baked cookies for 2 to 3 months. Dough balls can be frozen and baked from frozen, adding 2 minutes. Nutrition counts all of the rolling erythritol, although a little stays in the bowl.