Keto Snowball Cookies are a holiday classic favorite made with just a handful of low carb ingredients. They bake up soft, buttery and melt in your mouth delicious. Perfect for Christmas gifts and holiday cookie trays.
Introduction
Snowball cookies, also known as Russian Tea Cakes, Mexican Wedding Cookies, or Butterballs, are a classic favorite around the holidays. These ball-shaped cookies, traditionally made with wheat flour and nuts like pecans or almonds, are rolled in powdered sweetener, creating a delightful treat. This recipe offers a keto-friendly version of this beloved cookie, using low-carb ingredients to maintain the familiar flavors and textures.
Origins and Variations
The origins of snowball cookies are somewhat unclear, with various cultures claiming their creation. The American snowball cookies are slightly different from the Mexican wedding cookie recipe, which typically includes pecans. The Russian version often incorporates almonds.
Making Keto Snowball Cookies
To make these cookies gluten-free and keto-friendly, almond flour and finely ground pecans are used. Toasting the nut flours beforehand is crucial for enhancing the flavor.
Ingredients
- 1/2 cup unsalted grass-fed butter, softened (can sub with solid ghee OR solid refined coconut oil - you want it to be the consistency of softened butter)
- 2/3 cups powdered monk fruit sweetener OR powdered low carb sweetener of choice - can also sub with powdered coconut sugar for paleo
- 1 2/3 cups superfine blanched almond flour, measured correctly - spoon & sweep method
- 1 teaspoon pure vanilla extract
- tiny pinch fine sea salt
- 1 teaspoon unsweetened almond milk, only as needed if dough seems dry and does not come together
- 1 cup finely chopped pecans, (can use either a food processor or just hand chop)
- More powdered sweetener, sifted for coating, as needed
Instructions
- Preheat oven to 325F (160°C) and line 2 baking sheets with silicone liners or parchment paper.
- If you are using whole pecans, add pecans to a food processor and process until finely ground, being careful you don't over-blend or you'll end up with pecan butter!
- Add pecan flour and almond flour to a skillet or pan, and toast over medium heat until golden and fragrant (3-6 minutes). Remove from pan and set aside to cool completely (very important!).
- In a medium bowl, whisk together the almond flour, chopped walnuts, coconut flour, cardamom, baking powder and salt.
- In a large bowl, beat the butter with the sweetener until light and fluffy, about 2 minutes. Beat in the egg, and vanilla extract. Beat in the almond flour mixture until the dough comes together.
- Using a stand mixer, hand mixer or a fork in a large bowl, cream together the butter (ghee OR coconut oil) with powdered sweetener until light and fluffy.
- Add the vanilla, almond flour and salt and mix until the dough forms a ball.
- Stir in chopped pecans and mix again until combined.
- Use your hands to knead the dough until it forms a large dough ball. Add milk only if dough seems dry and does not come together - and alternatively add more almond flour if the dough seems too wet - only a little bit at a time.
- Roll the dough into 1 inch balls and place on baking sheets about 1 inch apart.
- Roll dough into ONE (1) tablespoon sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up.
- Place baking sheet with rolled dough balls in freezer for 15 minutes (to avoid spreading). Meanwhile, preheat oven to 375 F.
- Place baking sheet in freezer for 15 minutes (to avoid spreading).
- Bake cookies for 16 to 18 minutes, or until just lightly golden brown.
- Bake cookies for 12-14 minutes until bottoms are golden - rotating pans halfway through. Be careful not to over-bake.
- Remove from oven and let cool on the pan.
- Remove from oven and cool on baking pan for about 3-4 minutes until you can handle them comfortably with your hands.
- Meanwhile, sift 1/2 cup powdered sweetener into a medium bowl.
- Place the powdered sweetener in a small shallow bowl.
- While cookies are still warm, roll them in powdered sweetener.
- Roll each cookie until completely coated in the 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.
- Allow to cool completely before rolling in more powdered sweetener.
- Store cookies in an airtight container for up to 3 days or freeze for up to one month.
Tips for the Best Keto Snowball Cookies
- Use a good fine almond flour: Brands like Bob’s Red Mill, Wellbee, and Honeyville are recommended.
- Soften the butter: Ensure the butter is well softened before mixing.
- Finely chop nuts: For a more cohesive dough, pulse the walnuts or pecans in a food processor until they resemble coarse crumbs.
- Measure flour correctly: Use the spoon and sweep method to measure flour accurately.
- Adjust dough consistency: If the dough seems too dry, add more softened butter or milk (1 teaspoon at a time). If it seems too wet, add more almond flour (1 tablespoon at a time).
- Freeze dough balls: Place the shaped cookie rounds in the freezer for 15 minutes before baking to prevent spreading.
- Powdered Sweetener Note: These were tested using powdered erythritol and monkfruit erythritol blend.
Customizing Your Keto Snowball Cookies
These sugar-free snowball cookies are simple to customize. Instead of pecans, try chopped walnuts or hazelnuts. For a paleo-friendly version, use powdered coconut sugar. To make them dairy-free and vegan, use solid refined coconut oil instead of butter. For added flavor, try ground cinnamon or cardamom instead of vanilla extract.
Read also: Easy Low-Carb Cheese Crackers
Freezing and Storing
Keto snowball cookies are freezer-friendly. Store them in an airtight container in a single layer for up to 2 months. Thaw in the fridge overnight and dust with more powdered sweetener before serving, if desired. Place any leftover snowball cookies, once cooled, in an airtight container in a single layer. Lay a piece of parchment paper and place more in a single layer.
Serving and Occasions
These cookies are perfect for holiday cookie exchanges and make a generous batch for sharing. They're versatile and can be enjoyed all year round, not just during the holiday season.
Other Keto Cookie Recipes to Try
- Keto Pumpkin Cookies
- Chewy Keto Chocolate Chip Cookies
- Keto Shortbread Cookies
- Stevia Keto Meringue Cookies
- Low-Carb Sugar Cookies
Nutritional Information (Per Cookie)
- Calories: 120
- Fat: 11g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto