Keto Pecan Snowball Cookies

There is something inherently magical about a cookie that looks like a miniature snowball and dissolves into a buttery, nutty cloud the moment it hits your tongue. Traditionally known as Mexican Wedding Cookies, Russian Tea Cakes, or Polvorones, these festive treats are a holiday staple. However, for those of us living a low-carb or ketogenic lifestyle, the traditional versions—packed with white flour and powdered sugar—are off the table. That is exactly why I developed this Keto Pecan Snowball Cookie recipe. By swapping refined ingredients for nutrient-dense almond flour and monk fruit, we’ve captured that iconic shortbread texture without the blood sugar spike. Get ready to discover your new favorite holiday tradition that tastes just as indulgent as the original.

Why You’ll Love This Recipe

You are going to fall in love with these cookies because they strike the perfect balance between simple preparation and sophisticated flavor. First, the texture is impeccable; thanks to the grass-fed butter and finely ground pecans, they offer a delicate crumble that defines a true “snowball.” Second, they are incredibly low in net carbs—clocking in at just 1g to 2g per cookie—making them keto-friendly and diabetic-safe. Additionally, this recipe is naturally gluten-free, which is a huge win for those with sensitivities. Finally, they are a “one-bowl” style prep in the food processor, meaning you spend less time cleaning up and more time enjoying the festive spirit with a glass of almond milk.

What Is a Snowball Cookie?

If you’ve ever encountered a Mexican Wedding Cookie or a Russian Tea Cake, you have met the snowball cookie. These cookies are essentially a type of nut-based shortbread. Unlike standard chocolate chip cookies, they contain no eggs and no leavening agents like baking soda or powder. This results in a dense, tender, and crumbly texture. The “snowball” name comes from their spherical shape and the generous coating of powdered sugar (or in our case, powdered monk fruit) that mimics a fresh dusting of snow. Historically, these cookies have been served at weddings and holiday celebrations across various cultures for centuries, prized for their rich, buttery flavor and long shelf life.

Ingredients Overview

To achieve a bakery-quality keto cookie, ingredient selection is paramount.

• Pecans: We use 3/4 cup of pecans, pulsed into fine crumbs. This provides the essential nutty base and healthy fats that give the cookie its structure.
• Superfine Blanched Almond Flour: Avoid almond meal here. You want blanched, superfine flour to ensure the cookies aren’t gritty. Measuring using the “spoon and sweep” method is vital to prevent using too much flour, which results in dry cookies.
• Grass-Fed Butter: Butter is the heart of this recipe. Grass-fed varieties offer a deeper yellow hue and a richer flavor profile that mimics the decadence of high-end shortbread.
• Powdered Monk Fruit Sweetener: This is the keto “magic.” Monk fruit behaves very similarly to powdered sugar. Using a powdered (confectioner’s) version ensures the sweetener dissolves completely into the dough.
• Vanilla Extract & Sea Salt: These are the flavor enhancers. A pinch of salt cuts through the richness of the butter, while vanilla adds that classic “home-baked” aroma.
• Almond Milk: Just a teaspoon helps the dough bind together without adding unnecessary carbs.

Ingredient Substitutions & Tips

While this recipe is optimized for pecans and almond flour, you can make a few adjustments based on your pantry. If you aren’t a fan of pecans, walnuts are a classic substitute and offer a similar fat content. For those with nut allergies, some readers have had success with sunflower seed flour, though the color may turn slightly green due to a reaction with the fats (it’s still safe to eat!). Regarding sweeteners, erythritol or allulose (powdered) can be used, but keep in mind that allulose may make the cookies slightly softer and they may brown faster in the oven. Always ensure your butter is “softened” (room temp) but not oily or melted.

Step-by-Step Instructions

1. Prep the Nuts: Start by placing your pecans into the food processor. Pulse them until they resemble fine crumbs. Be careful not to go too far, or you’ll end up with pecan butter!
2. Build the Dough: Add the superfine almond flour and the softened grass-fed butter to the processor. Pulse until the mixture looks like coarse sand.
3. Sweeten and Bind: Add the powdered monk fruit, vanilla extract, and sea salt. Process until the dough begins to clump together and forms a ball. If the dough seems too dry or crumbly to hold its shape, add 1 teaspoon of almond milk and pulse again.
4. The Chill Factor: Wrap the dough ball in plastic wrap. This is a non-negotiable step. Chilling for at least 30 minutes allows the fats to solidify and the almond flour to hydrate, which prevents the cookies from spreading into flat pancakes in the oven.
5. Shape and Bake: Preheat your oven to 350°F. Roll the chilled dough into 2-tablespoon-sized balls. They should be roughly the size of a walnut. Place them 2 inches apart on a parchment-lined sheet.
6. The Golden Rule: Bake for 13-15 minutes. The cookies will not look “done” on top—they should still be pale. Check the bottoms; they should be just barely golden brown.
7. The Double Roll: This is the secret to the perfect snowball. Let the cookies cool for just 2 minutes. While still warm, roll them in the extra powdered monk fruit. Let them cool completely on a wire rack, then roll them again. The first layer melts slightly to create a “glue,” while the second layer provides the fluffy snow effect.

Expert Baking Tips

The biggest mistake people make with keto baking is over-baking. Because almond flour doesn’t behave like wheat flour, these cookies will feel very soft when they first come out of the oven. They “set” as they cool. If you wait until they feel firm in the oven, they will be burnt and dry once cooled. Another pro tip: use a small cookie scoop to ensure every snowball is exactly the same size. This ensures even baking. Finally, if your kitchen is very warm, keep the dough in the fridge between batches to ensure the butter stays cold right up until it hits the heat.

The Secret to the Perfect “Snow” Coating

Why do we roll them twice? It’s a matter of thermodynamics! When the cookie is warm, the powdered monk fruit reacts with the surface oils and moisture, creating a sticky, sweet base layer. This layer isn’t very pretty, but it is essential. Once the cookie is cold, the second roll allows the powdered sweetener to sit on top of that base layer without melting, giving you that bright white, powdery finish that defines the snowball cookie. For an even more professional look, use a fine-mesh sieve to dust a final layer over the cookies once they are plated.

Serving Suggestions

These Keto Pecan Snowball Cookies are the perfect companion to a hot beverage. Serve them alongside a cup of keto hot cocoa or a sugar-free spiced chai latte. For a holiday dessert platter, pair them with dark chocolate-dipped strawberries and some keto ginger snaps for a variety of textures and colors. They also make a stunning edible gift; simply place them in a glass jar tied with a red ribbon for a thoughtful, low-carb present.

Storage & Make-Ahead Tips

These cookies store exceptionally well, which is why they are great for holiday prep. You can keep them in an airtight container at room temperature for up to 3 days. For longer storage, they stay fresh in the refrigerator for up to a week. If you want to make them far in advance, these cookies freeze beautifully. Simply freeze them in a single layer on a tray, then transfer to a freezer-safe bag for up to one month. To serve, let them thaw at room temperature and give them a fresh roll in powdered monk fruit.

FAQs

Q: Can I make these without a food processor?
A: Yes! You can use a pastry cutter or a fork to work the butter into the dry ingredients, but make sure your pecans are very finely chopped by hand first.

Q: Why did my cookies spread so much?
A: This usually happens if the butter was too soft/melted or if the dough wasn’t chilled long enough. Make sure the dough is firm to the touch before rolling.

Q: Can I use a different sweetener?
A: You can use erythritol, but it may have a slight “cooling” aftertaste. Monk fruit or an allulose/monk fruit blend usually provides the best flavor profile for shortbread.

Q: Are these cookies crunchy or soft?
A: They are “tender-crunchy.” They have a firm bite like a shortbread but should crumble and melt away rather than being snap-hard like a ginger snap.

Q: Is almond milk necessary?
A: Only if the dough is too crumbly to form a ball. Depending on the humidity of your kitchen and the brand of almond flour, you may not need it at all.

Making keto-friendly treats shouldn’t feel like a compromise, and these Keto Pecan Snowball Cookies prove that you can have your holiday “snow” and eat it too. With their rich, buttery crumb and festive appearance, they are guaranteed to satisfy even the most devout sugar-lovers at your next gathering. Whether you call them Mexican Wedding Cookies or Snowballs, one thing is certain: they won’t last long on the cooling rack! Happy baking, and enjoy every sugar-free bite.

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