No holiday cookie platter is complete without these round, buttery, nutty shortbread cookies. Keto Pecan Snowball Cookies are a low carb take on a classic cookie.
Well hello!
You’ve caught me in the middle of a flurry of baking. The holidays are fast approaching, so I’ve been planning out the perfect holiday cookie platter. Don't want to leave these things to the last minute!
And, admittedly, I’ve got a lot of cookie recipes to choose from.
But it occurred to me this morning, that I have never shared a recipe for Keto Pecan Snowball Cookies. (You may know them as Russian Tea Cakes, Mexican Wedding Cakes, Pecan Susans or Butterballs.) They are these nutty, buttery balls of pecan shortbread that melt in your mouth and fill your heart with holiday cheer.
And luckily for us, there is not a lot to these cookies.
You’ll just need chopped pecans, almond flour, butter, powdered sweetener, salt and vanilla.
Do you need to use pecans in these Keto Snowball Cookies?
Heavens no. Any kind of nut will work. You can try using macadamia nuts, pine nuts, pistachios, walnuts, almonds, or cashews. Just steer clear of peanuts, (which are not nuts at all, but actually legumes) because they are not very tasty in Snowball Cookies.
How do you keep the cookie balls from flattening as they cook?
First, we’ll use powdered sweetener instead of granulated, because it prevents the cookies from spreading as they bake. And second, we’ll chill the dough until it’s easy to form into balls and then freeze the balls for 15 minutes before baking them, to help them stay good and round.
So what else is going on this fancy pants Keto cookie tray?
This year my epic cookie platter will include low carb Gingerbread, Pistachio Shortbread, Chocolate Chip Meringue, Heart Shaped Valentine, Molasses, Shortbread, Almond Meringue and Brown Sugar Cookies. Phew!
Best get back to work. Ciao!
IF YOU LIKED THESE LOW CARB COOKIES, THEN YOU MIGHT LIKE MY RECIPES FOR PEANUT BUTTER , MOLASSES COOKIES OR CHOCLATE MERINGUE COOKIES.
Jessica says
I would describe these like shortcake! Texture was wonderful and was very easy to make, although I found the amount of sweetener too overpowering. Next time I will add 1/4 of the amount, and work my way up from there.
Katy says
The recipe my mom has used for decades has no sugar mixed in the cookie, only rolled on the outside. I don't understand why so many people are adding so much sweetener to the dough.
Christine says
Could you use coconut oil or coconut butter in these instead of butter? Really hoping for some dairy free holiday recipes!
EmilyKrill says
No, I don't think you'll get the same result with coconut oil or coconut butter, because you need to cream the butter and sugar together. This evenly distributes the sugar, adds air to the mixture and binds the cookies together. If you want to make the cookies dairy free, I'd recommend substituting a butter spread alternative like Earth balance.
Serena says
These were so good and crunchy!
Frank M. says
My grandmother used to make these every year when I was growing up! So happy to find a keto version of these cookies. They taste just as good to me,
EmilyKrill says
My grandmother and aunts used to make these too. Lots of good Christmas memories.