Keto Pecan Snowball Cookies

Keto Pecan Snowball Cookies
🧾 Ingredients:
1 cup (100 g) almond flour
½ cup (60 g) finely chopped pecans
¼ cup (60 g) unsalted butter, softened
¼ cup powdered erythritol (or any keto-friendly powdered sweetener)
1 teaspoon vanilla extract
Pinch of salt
For coating:
2–3 tablespoons powdered erythritol
👩‍🍳 Instructions:
Preheat oven
Set to 175°C (350°F) and line a baking sheet with parchment paper.
Cream butter & sweetener
In a bowl, beat the softened butter and powdered erythritol until light and fluffy.
Add flavor
Mix in the vanilla extract and a pinch of salt.
Combine dry ingredients
Stir in almond flour and chopped pecans until a soft dough forms.
Shape cookies
Scoop small portions and roll into balls (about 1 tablespoon each). Place on the baking sheet.
Bake
Bake for 12–15 minutes until lightly golden on the bottom.
Cool slightly
Let cookies cool for about 5–10 minutes (they’ll be fragile when hot).
Coat in “snow”
Roll the warm cookies in powdered erythritol.
Once fully cooled, roll them again for that classic snowy look.
💡 Tips:
Don’t skip the second coating—it makes them look and taste better.
If dough feels too soft, chill it for 15–20 minutes before shaping.
Store in an airtight container for up to 5 days (they get even better!).