Ingredients (Makes 20 cookies)
- 1 cup almond flour
- 1/2 cup pecans, finely chopped
- 1/4 cup powdered erythritol (or another keto-friendly sweetener, plus extra for coating)
- 1/4 cup butter (or coconut oil for a vegan option), softened
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
1. Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Dough:
- In a mixing bowl, combine softened butter and powdered erythritol until creamy.
- Stir in the vanilla extract and salt.
- Add almond flour and chopped pecans, mixing until a dough forms. If the dough is too soft, chill it for 10-15 minutes to firm up.
3. Form the Cookies:
- Using your hands, roll small portions of dough into 1-inch balls and place them on the prepared baking sheet, about 1 inch apart.
4. Bake:
- Bake for 10-12 minutes or until the cookies are set and lightly golden. Be careful not to overbake; they should be delicate and crumbly.
5. Cool and Coat with Sweetener:
- Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Once cooled, roll each cookie in powdered erythritol to coat them evenly for a classic “snowball” look.
6. Serve:
- Enjoy these delicious, buttery cookies with a cup of tea or coffee, or store them in an airtight container at room temperature for up to a week.
Tips:
- Extra Coating: For a double coating, roll the cookies in powdered erythritol again after they’ve fully cooled.
- Make it Sweeter: Adjust the sweetness to your preference by adding more powdered erythritol.
Nutritional Information (Per Cookie, approx.):
- Calories: 70
- Fat: 7g
- Net Carbs: 1g
- Protein: 1g
These Keto Pecan Snowball Cookies are buttery, low-carb, and packed with pecan flavor, making them a great treat for any keto-friendly occasion!