Ingredients
- ½ cup butter (softened)
- ⅔ cup powdered monkfruit sweetener or powdered Swerve (erythritol)
- 1⅔ cup almond flour (blanched)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup pecan (finely chopped)
- (More powdered sweetener, sifted for coating, about ½ to 1 cup)
Nutrition Info Per Serving
Serving Size
1 cookie
Carbohydrates
9
g
Protein
3
g
Fat
10
g
Calories
110
Looking for the best pecan snowball recipe? Great! Try just one bite of this keto recipe for pecan snowballs, and you will be amazed at the flavor. Best of all, this low carb pecan snowball recipe is so simple to cook, a beginner could make it. Ready to prepare the best low carb pecan snowballs you've eaten in your life? Read on!
Instructions
- Using a stand mixer, hand mixer or a fork in a large bowl, cream together the butter with powdered sweetener until light and fluffy. Add the vanilla, almond flour and salt; mix until the dough forms a ball. Stir in chopped pecans and mix again until combined.
- Line a baking sheet with parchment paper. Roll dough into 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 in freezer for 15 minutes (to avoid spreading). Meanwhile, preheat oven to 375℉.
- Bake cookies for 12-14 minutes until bottoms are golden – rotating pans halfway through. Be careful not to over-bake. Remove from oven and cool on baking pan for about 3-4 minutes until you can handle them comfortably with your hands.
- Meanwhile, sift ½ cup powdered sweetener into a medium bowl. While cookies are still warm, roll them in 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.
- Store cookies in an airtight container for up to 3 days (for optimal freshness) or freeze for up to one month. Recipes makes about 24 cookies.