I just made Keto Pecan Snowball Cookies that actually taste like the originals and only have 1g net carb each, so I’m officially bringing them to your holiday cookie plate.
I adore Keto Pecan Snowball Cookies more than I should. They melt in your mouth, powder dusting and all, and every bite is tiny nutty bliss.
But seriously, these Almond Flour Snowball Cookies are insanely addictive, flaky, buttery, and somehow light despite tasting rich. I obsess over the toasted pecan hit and the buttery backbone.
I like that they taste like real cookies, not diet cardboard. And the almond flour, finely ground gives them that tender crumb that makes you sneak one more.
No shame in my cookie-hoarding. Eat them fast or hide them before anyone can notice.
seriously now.
Ingredients
- Butter: rich, creamy base that makes cookies tender and utterly crave-worthy.
- Powdered erythritol: sweetens without sugar, a cooling bite, keeps carbs low.
- Basically vanilla: warm, homey aroma that helps hide sweetener edges.
- Almond flour: nutty, moist structure that stands in for regular flour.
- Pecans: crunchy, toasty bits that add real nutty flavor and texture.
- Plus egg yolk: optional binder that adds silkiness and richness.
- Sea salt: tiny pops of salt so the sweetness doesn’t go flat.
- Cinnamon: warm, cozy spice that screams Christmas without extra sugar.
- Dusting erythritol: gives a snowy look and extra sweetness without sugar.
- Plus baking-sheet fat: prevents sticking, helps bottoms brown evenly.
Ingredient Quantities
- 1 cup (226g) unsalted butter, softened but not melted
- 1/2 cup (60g) powdered erythritol or powdered monk fruit sweetener
- 1 tsp vanilla extract
- 2 cups (192g) almond flour, finely ground
- 3/4 cup (75g) finely chopped or finely ground pecans
- 1 large egg yolk (optional, helps bind)
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon (optional, for a warm note)
- 1/2 cup (60g) additional powdered erythritol for dusting/rolling
- Cooking spray or a little extra butter for the baking sheet, if needed
How to Make this
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease with cooking spray or a little butter.
2. In a large bowl, cream 1 cup (226g) softened unsalted butter with 1/2 cup (60g) powdered erythritol or powdered monk fruit until smooth and slightly fluffy, then mix in 1 tsp vanilla extract.
3. Stir in 1 large egg yolk if using (it helps bind but you can skip it), then add 2 cups (192g) finely ground almond flour, 3/4 cup (75g) finely chopped or ground pecans, 1/4 tsp fine sea salt and 1/2 tsp ground cinnamon if you want that warm note.
4. Use a spatula or your hands to combine until a soft, slightly crumbly dough forms; if it seems too wet chill for 15 minutes, if too dry add a tiny bit of softened butter.
5. Chill the dough for about 30 minutes in the fridge so it firms up and the cookies keep their shape while baking.
6. Roll dough into roughly 1 inch balls (you should get about 24 depending on size), place them on the prepared sheet about 1 inch apart, and gently flatten just a touch so they are still round but stable.
7. Bake for 12 to 15 minutes, or until the bottoms and very edges are just turning light golden; don’t overbake or they’ll get too crisp.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Once fully cooled, roll each cookie in 1/2 cup (60g) additional powdered erythritol to coat; for a thicker coating you can roll twice but be gentle so they don’t crumble.
10. Store in an airtight container at room temperature for a few days or in the fridge for longer; bring to room temp before serving for best texture.
Equipment Needed
1. Large mixing bowl
2. Hand mixer or stand mixer (or a sturdy wooden spoon if you don’t have one)
3. Measuring cups and spoons
4. Rubber spatula for scraping and folding
5. Baking sheet lined with parchment paper or greased
6. Cookie scoop or tablespoon to portion dough
7. Wire cooling rack
8. Small bowl or shallow dish for the powdered erythritol coating
FAQ
Keto Pecan Snowball Cookies (Keto Christmas Cookies) Recipe Substitutions and Variations
- Butter replacement: Use 1 cup (226g) coconut oil, solid but slightly softened. It will make cookies a touch firmer and add a mild coconut note, so only use if that’s ok. Chill dough a bit longer if too soft.
- Powdered erythritol (sweetener): Swap with equal amount powdered monk fruit or 3/4 cup (90g) powdered allulose for a softer, less cooling sweet taste. If using granulated sweeteners, grind them first for dusting and texture.
- Almond flour: Replace with 2 cups (200g) finely ground pecan meal or walnut meal for a nuttier, darker cookie. May brown faster in oven so watch baking time.
- Egg yolk (binder): Omit or replace with 1 tablespoon ground chia or flax mixed with 3 tablespoons warm water (let sit 5 min). Texture will be slightly more crumbly but still holds together after chilling.
Pro Tips
1) Chill more if needed, seriously. If the dough feels soft or sticky, pop it in the fridge for 30 to 60 minutes. It makes shaping way easier and stops the cookies from spreading into sad flat blobs.
2) Toast the pecans first for more flavor. Toss them in a dry skillet over medium heat for 3 to 4 minutes till fragrant, let them cool, then chop. Don’t burn them though, burned nuts taste bitter.
3) If you skip the egg yolk, add a tiny splash of cream or a half teaspoon of cold butter to help bind. Too much extra fat will make the dough greasy so go light, and press the balls gently to help them hold shape.
4) Roll gently in the powdered sweetener and do it after cookies are fully cooled. If you try to coat while warm, the coating melts and you lose that pretty snowball look. For a thicker crust roll twice, but be careful they might crack if you push too hard.
Keto Pecan Snowball Cookies (Keto Christmas Cookies) Recipe
I just made Keto Pecan Snowball Cookies that actually taste like the originals and only have 1g net carb each, so I'm officially bringing them to your holiday cookie plate.
24
servings
138
kcal
Equipment: 1. Large mixing bowl
2. Hand mixer or stand mixer (or a sturdy wooden spoon if you don’t have one)
3. Measuring cups and spoons
4. Rubber spatula for scraping and folding
5. Baking sheet lined with parchment paper or greased
6. Cookie scoop or tablespoon to portion dough
7. Wire cooling rack
8. Small bowl or shallow dish for the powdered erythritol coating
Ingredients
1 cup (226g) unsalted butter, softened but not melted
1/2 cup (60g) powdered erythritol or powdered monk fruit sweetener
1 tsp vanilla extract
2 cups (192g) almond flour, finely ground
3/4 cup (75g) finely chopped or finely ground pecans
1 large egg yolk (optional, helps bind)
1/4 tsp fine sea salt
1/2 tsp ground cinnamon (optional, for a warm note)
1/2 cup (60g) additional powdered erythritol for dusting/rolling
Cooking spray or a little extra butter for the baking sheet, if needed
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease with cooking spray or a little butter.
- In a large bowl, cream 1 cup (226g) softened unsalted butter with 1/2 cup (60g) powdered erythritol or powdered monk fruit until smooth and slightly fluffy, then mix in 1 tsp vanilla extract.
- Stir in 1 large egg yolk if using (it helps bind but you can skip it), then add 2 cups (192g) finely ground almond flour, 3/4 cup (75g) finely chopped or ground pecans, 1/4 tsp fine sea salt and 1/2 tsp ground cinnamon if you want that warm note.
- Use a spatula or your hands to combine until a soft, slightly crumbly dough forms; if it seems too wet chill for 15 minutes, if too dry add a tiny bit of softened butter.
- Chill the dough for about 30 minutes in the fridge so it firms up and the cookies keep their shape while baking.
- Roll dough into roughly 1 inch balls (you should get about 24 depending on size), place them on the prepared sheet about 1 inch apart, and gently flatten just a touch so they are still round but stable.
- Bake for 12 to 15 minutes, or until the bottoms and very edges are just turning light golden; don’t overbake or they’ll get too crisp.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once fully cooled, roll each cookie in 1/2 cup (60g) additional powdered erythritol to coat; for a thicker coating you can roll twice but be gentle so they don’t crumble.
- Store in an airtight container at room temperature for a few days or in the fridge for longer; bring to room temp before serving for best texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 26g
- Total number of serves: 24
- Calories: 138kcal
- Fat: 14.1g
- Saturated Fat: 5.4g
- Trans Fat: 0.1g
- Polyunsaturated: 1.9g
- Monounsaturated: 5.7g
- Cholesterol: 28mg
- Sodium: 24mg
- Potassium: 70mg
- Carbohydrates: 2.2g
- Fiber: 1.3g
- Sugar: 0.3g
- Protein: 2.1g
- Vitamin A: 225IU
- Vitamin C: 0mg
- Calcium: 24mg
- Iron: 0.4mg
