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Keto Pecan Snowball Cookies

Keto Pecan Snowball Cookies made with almond flour, sugar-free sweetener and butter. This easy sugar-free cookie recipe is a healthier holiday treat!

Keto Pecan Snowball Cookies made with almond flour, coconut flour and sugar-free sweetener - rich buttery and delicious low-carb cookie recipe

 

Buttery, flaky shortbread-like cookies studded with little bits of pecans and rolled in powdered sweetener that happen to be sugar-free and grain-free? You’re going to LOVE these Keto Pecan Snowballs!

These keto snowballs are a similar concept to Russian Tea Cakes, Mexican Wedding Cakes, Italian Wedding Cookies, etc. They’re buttery lumps of soft yet crispy cookie with chopped nuts (in this case, pecans) mixed in and rolled in a dusting of powdered sugar (in this case, sugar-free).

There are many things I love about this style of cookie. They require very few ingredients, no eggs, and can easily be made in advance and frozen. 

In fact, you will need to freeze the cookie dough prior to baking it anyway, so if you’re looking for a.) make-ahead Christmas cookie recipes, and/or b.) cookie dough that can easily be made in bulk then baked from frozen, these may just be a great fit!

Keto Low-Carb Snowball Cookies made with almond flour and coconut flour - sugar-free healthier Christmas cookie recipe

Ingredients for Keto Pecan Snowballs:

Butter: Bringing that rich, creamy flavor to these cookies, we use butter. You can also use ghee or coconut oil – just be sure it’s softened and not melted!

Almond Flour: The majority of the flour in these keto snowballs is superfine almond flour. It brings that light and airy texture similar to regular flour. 

Absorbency varies between brands of almond flour so if you notice your dough is overly crumbly, add more softened butter (one tablespoon at a time) until it comes together easily. If the dough is overly sticky, add more almond flour, a few tablespoons at a time, until the dough resembles the same consistency as regular cookie dough.

Coconut Flour: Coconut flour helps hold these cookies together without the use of eggs and adds a natural sweetness. The combination of almond flour and coconut flour yields just the right consistency! Coconut flour cannot be replaced with any other flour, as it is 4 times more absorbent than any other flour.

Sugar-Free Granulated Sweetener: This keto version of snowball cookies is sweetened using sugar-free granulated sweetener. I used Truvia in these snowballs, but you can go with your favorite sugar-free sweetener. Swerve or Monk Fruit Sweetener are always great.

Raw Pecans: Bringing nutty flavor and lovely texture to these cookies, you won’t want to skip the pecans! Chop them up very finely so that you get little pops of crunchy texture.

Vanilla Extract & Sea Salt: Flavor enhancements! If you don’t have vanilla extract, you can skip it, or you can replace it with ¼ tsp almond extract.

Sugar-Free Confectioners Sugar: Used for rolling the cookies for that powdered sugar finish. Use your favorite sugar-free confectioners (or powdered) sugar. I prefer Truvia or Swerve.

Keto Snowball Cookies with pecans - made with coconut flour and almond flour for a sugar-free cookie recipe

Can I Use Regular Sweetener?

If you don’t bake with sugar-free sweeteners, no sweat! You can check out my Paleo Russian Tea Cakes https://www.theroastedroot.net/paleo-russian-tea-cakes/ , which are sweetened with pure maple syrup. These are not considered keto but are still a more health-conscious alternative to the classic snowball cookies.

How to Make Keto Pecan Snowball Cookies:

Add all ingredients for the Keto Pecan Snowball Cookies to a stand mixer, and beat on medium speed until well-combined. Refrigerate cookie dough for 2 hours. Form balls out of the cookie dough, about 1 to 1.5 inches in diameter and place on a parchment-lined baking sheet. Place tray of dough balls in the freezer and freeze for 15 minutes.

How to make keto snowball cookies

When you’re ready to bake, preheat the oven to 350 degrees F. Bake 12 to 15 minutes, just until cookies begin turning slightly golden-brown. Allow cookies to cool at least 20 minutes, or until they feel firm.

How to make keto snowball cookies

Place sugar-free confectioners sweetener in a bowl and roll each ball of dough in the sweetener. 

How to make keto snowball cookies

More Grain-Free Cookie Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Keto Pecan Snowball Cookies made with almond flour, coconut flour and sugar-free sweetener - rich buttery and delicious low-carb cookie recipe

Keto Pecan Snowball Cookies

Yield: 15 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Low-Carb Snowball Cookie Recipe made with almond flour and coconut flour.

Ingredients

Instructions

  1. Add all ingredients for the Keto Pecan Snowball Cookies to a stand mixer, and beat on medium speed until well-combined. Refrigerate cookie dough for 2 hours. Form balls out of the cookie dough, about 1 to 1.5 inches in diameter and place on a parchment-lined baking sheet. Place tray of dough balls in the freezer and freeze for 15 minutes.
  2. When you’re ready to bake, preheat the oven to 350 degrees F. Bake 12 to 15 minutes, just until cookies begin turning slightly golden-brown. Allow cookies to cool at least 20 minutes, or until they feel firm.
  3. Place sugar-free confectioners sweetener in a bowl and roll each ball of dough in the sweetener.
Nutrition Information:
Yield: 15 Serving Size: 1 of 15
Amount Per Serving: Calories: 171Total Fat: 14gUnsaturated Fat: 0gCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 5g

Keto Snowball Cookies - low-carb pecan snowballs made grain-free, sugar-free, and delicious! A healthier holiday dessert recipe

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Shari Larson

Thursday 11th of March 2021

I made these in my food processor. They were quick and easy. I didn't freeze them before baking but they came out perfect after 10 min in the oven. It made 19 cookies delish!

Julia

Saturday 13th of March 2021

I'm so happy you like them, Shari! Thanks so much for the follow up note! xoxox

Kaydee

Tuesday 15th of December 2020

I loved these so much! I made a video of me baking them (and, of course, attributed you). I had never recorded a cooking video before, but I enjoyed making these so much I wanted to share

https://www.youtube.com/watch?v=JfU7qWC8h7M

Julia

Tuesday 15th of December 2020

I LOVE THIS!! Thank you so much for making and sharing the video...That seriously makes my day! I hope you're having a fabulous holiday season! xoxoxo

Geege

Sunday 13th of December 2020

Made these today. Fell apart in our hands, but yummy. Used super fine flour. And it was cookie like. Still add more flour?

Julia

Monday 14th of December 2020

Hi Geege,

Oh no, I'm sorry to hear that! The reverse, actually - you'd want to add more butter (or oil) until the dough comes together easily and isn't crumbly. xoxo

Deanna Reardon

Saturday 12th of December 2020

hi what do you think about subbing ghee or coconut oil for the butter?

Julia

Monday 14th of December 2020

Hi Deanna! Either one works! If you want the cookies to have that iconic buttery flavor, use ghee :D xoxo

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