Keto Pecan Snowball Cookies
These melt-in-your-mouth keto pecan snowball cookies are a sugar-free revelation. Using blanched almond flour and monk fruit, they deliver that classic buttery shortbread texture without the carb count. Perfect for holiday platters or a low-carb afternoon treat.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 24 cookies
- Cuisine: American
Ingredients
3/4 cup pecans
2 cups superfine blanched almond flour – measured spoon & sweep
1 cup unsalted grass-fed butter – softened
1/2 cup powdered monk fruit sweetener
1 teaspoon vanilla extract
1 pinch fine sea salt
1 teaspoon unsweetened almond milk – plus more as needed
Extra powdered monk fruit sweetener – for coating
Instructions
Add the pecans to the bowl of a food processor. Pulse until fine crumbs form.
Add the almond flour and softened butter; pulse until the mixture begins to come together.
Slowly add in the powdered monk fruit, vanilla, and salt. Process again until dough forms into a ball. Add almond milk if the dough is too crumbly.
Remove the dough, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll dough into 2-tablespoon sized balls and place 2 inches apart on the sheet.
Bake for 13-15 minutes until bottoms are lightly golden. Do not over-bake.
Cool on the pan for 2 minutes. Roll warm cookies in powdered sweetener.
Once completely cooled, roll in sweetener a second time for a thick ‘snow’ coating.
Notes
• Ensure the butter is softened but not melted for the best texture.
• Use ‘superfine’ almond flour to avoid a gritty mouthfeel.
• The second roll in powdered sweetener is essential for that iconic ‘snow’ look.
• Store in an airtight container to keep them from absorbing moisture.
Find it online: https://pinchofwarmthbakes.com/keto-pecan-snowball-cookies/