Low-Carb Butter Pecan Snowball Cookies

Ingredients:

  • 1 cup almond flour
  • 1/2 cup finely chopped pecans
  • 1/4 cup powdered erythritol (or your preferred low-carb sweetener)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered erythritol (for coating)

Instructions:

  1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a mixing bowl, combine the almond flour, chopped pecans, 1/4 cup powdered erythritol, and salt. Mix well.
  3. Add the softened butter and vanilla extract to the dry ingredients. Use a spatula or your hands to mix until a dough forms.
  4. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
  5. Bake the cookies in the preheated oven for 12-15 minutes, or until they are just beginning to turn golden brown around the edges.
  6. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
  7. Place the remaining 1/4 cup powdered erythritol in a shallow bowl. While the cookies are still warm, gently roll them in the powdered erythritol until they are coated.
  8. Allow the cookies to cool completely before serving. Enjoy!

Nutrition Information (per serving, makes about 12 cookies):

  • Calories: 150 kcal
  • Total Fat: 15g
  • Saturated Fat: 6g
  • Cholesterol: 20mg
  • Sodium: 50mg
  • Total Carbohydrates: 3g
  • Dietary Fiber: 1g
  • Sugars: 0g
  • Protein: 2g

Note: Nutrition information may vary depending on the specific brands and ingredients used.