I never thought a keto cookie could be this buttery, nutty, and snow-dusted while still coming in at just 1g net carb. These little pecan snowballs disappear fast, so I always make extra for the holiday cookie tray.
I’m completely obsessed with these Keto Pecan Snowball Cookies because they taste like the holiday cookie I actually want to eat, not some sad low-carb backup plan. The texture is tender, a little crumbly, and packed with that buttery bite I crave, with finely chopped pecans giving every cookie a nutty little crunch.
And the powdered erythritol coating brings that classic snowball look without sending carbs through the roof. One cookie, 1g net carbs.
Honestly, I love having a batch around because they disappear fast, feel festive, and still keep me in my keto lane. Sweet, rich, and dangerous too.
Ingredients
- Blanched almond flour keeps these tender, low-carb, and way less gritty than regular flour.
- Finely chopped pecans add that cozy crunch you expect from classic snowball cookies.
- Powdered erythritol sweetens without sugar, and it gives that snowy cookie look.
- Softened butter makes them rich, crumbly, and honestly kind of melt-in-your-mouth.
- Vanilla extract brings the warm bakery smell that makes these feel extra Christmasy.
- Fine salt keeps the sweetness balanced, so the cookies don’t taste flat.
- Xanthan gum helps hold things together if you like a firmer bite.
- Plus, these feel like a treat without totally wrecking your keto goals.
- Basically, they’re sweet, nutty, buttery little bites that don’t taste “diet.
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Ingredient Quantities
- 2 cups blanched almond flour
- 1/2 cup finely chopped pecans
- 1/3 cup powdered erythritol, plus 1/2 cup extra powdered erythritol for coating
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/8 teaspoon xanthan gum (optional, for firmer texture)
How to Make this
1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a bowl, cream 1/2 cup softened unsalted butter with 1/3 cup powdered erythritol, 1 teaspoon vanilla extract, and 1/4 teaspoon fine salt until smooth.
3. In a separate bowl, combine 2 cups blanched almond flour, 1/2 cup finely chopped pecans, and 1/8 teaspoon xanthan gum if using.
4. Gradually add the dry mixture to the butter mixture and stir until a soft, slightly crumbly dough forms. If too dry, press and knead to bring together.
5. Chill the dough in the refrigerator for 15 to 30 minutes to firm up.
6. Scoop or roll dough into 1 inch balls and place them on the prepared baking sheet about 1 inch apart.
7. Bake for 12 to 15 minutes until the edges are set and the bottoms are lightly golden but not browned.
8. Remove from oven and let cookies cool on the baking sheet for 5 minutes.
9. Place 1/2 cup extra powdered erythritol in a shallow bowl and gently roll each warm cookie in the erythritol to coat.
10. Transfer cookies to a wire rack to cool completely and, if desired, roll again in erythritol once fully cooled for a heavier snowy coating.
Equipment Needed
1. Oven and baking sheet lined with parchment paper
2. Mixing bowls (one large, one medium)
3. Electric mixer or sturdy wooden spoon for creaming butter
4. Measuring cups and teaspoons
5. Rubber spatula for scraping and folding
6. Cookie scoop or teaspoon and hands for rolling 1 inch balls
7. Wire cooling rack
8. Shallow bowl for coating cookies with powdered erythritol
FAQ
Keto Pecan Snowball Cookies (Keto Christmas Cookies) Recipe Substitutions and Variations
- Almond flour: substitute with 2/3 cup to 3/4 cup finely ground coconut flour plus 3 extra large eggs to replace lost moisture and structure; coconut flour is much more absorbent so use less by volume and add eggs.
- Powdered erythritol: substitute with equal parts powdered allulose for a less cooling sweetness, or powdered monk fruit blend for a similar sweetness and keto compatibility.
- Unsalted butter: substitute with equal parts ghee for a buttery flavor and higher smoke point, or equal parts refined coconut oil for a neutral flavor and dairy free option.
- Finely chopped pecans: substitute with equal parts chopped walnuts, hazelnuts, or macadamia nuts for different flavor profiles and similar texture.
Pro Tips
1. Toast the chopped pecans briefly in a dry skillet until fragrant and cool before adding. It deepens the nutty flavor and keeps the cookies from tasting flat.
2. Chill the dough for at least 30 minutes if you can, or even up to an hour. It makes the dough easier to shape and helps the cookies hold their texture while baking.
3. Use very finely powdered erythritol or sift it before coating. Coarser granules can feel gritty on the tongue. If you find erythritol cooling uncomfortable, mix a small amount of confectioners stevia or a powdered erythritol blend to smooth the sweetness.
4. Watch the bake time closely and pull them when the edges are set and the bottoms are just starting to color. Almond flour cookies can go from perfect to dry quickly. Let them cool on the sheet for a few minutes so they finish setting without overbaking, then transfer to a rack.
Keto Pecan Snowball Cookies (Keto Christmas Cookies) Recipe
I never thought a keto cookie could be this buttery, nutty, and snow-dusted while still coming in at just 1g net carb. These little pecan snowballs disappear fast, so I always make extra for the holiday cookie tray.
24
servings
94
kcal
Equipment: 1. Oven and baking sheet lined with parchment paper
2. Mixing bowls (one large, one medium)
3. Electric mixer or sturdy wooden spoon for creaming butter
4. Measuring cups and teaspoons
5. Rubber spatula for scraping and folding
6. Cookie scoop or teaspoon and hands for rolling 1 inch balls
7. Wire cooling rack
8. Shallow bowl for coating cookies with powdered erythritol
Ingredients
2 cups blanched almond flour
1/2 cup finely chopped pecans
1/3 cup powdered erythritol, plus 1/2 cup extra powdered erythritol for coating
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1/8 teaspoon xanthan gum (optional, for firmer texture)
Directions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a bowl, cream 1/2 cup softened unsalted butter with 1/3 cup powdered erythritol, 1 teaspoon vanilla extract, and 1/4 teaspoon fine salt until smooth.
- In a separate bowl, combine 2 cups blanched almond flour, 1/2 cup finely chopped pecans, and 1/8 teaspoon xanthan gum if using.
- Gradually add the dry mixture to the butter mixture and stir until a soft, slightly crumbly dough forms. If too dry, press and knead to bring together.
- Chill the dough in the refrigerator for 15 to 30 minutes to firm up.
- Scoop or roll dough into 1 inch balls and place them on the prepared baking sheet about 1 inch apart.
- Bake for 12 to 15 minutes until the edges are set and the bottoms are lightly golden but not browned.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes.
- Place 1/2 cup extra powdered erythritol in a shallow bowl and gently roll each warm cookie in the erythritol to coat.
- Transfer cookies to a wire rack to cool completely and, if desired, roll again in erythritol once fully cooled for a heavier snowy coating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 20g
- Total number of serves: 24
- Calories: 94kcal
- Fat: 9.31g
- Saturated Fat: 2.82g
- Trans Fat: 0.17g
- Polyunsaturated: 1.54g
- Monounsaturated: 4.3g
- Cholesterol: 10mg
- Sodium: 2mg
- Potassium: 61mg
- Carbohydrates: 1.9g
- Fiber: 1g
- Sugar: 0.2g
- Protein: 1.9g
- Vitamin A: 108IU
- Vitamin C: 0mg
- Calcium: 23mg
- Iron: 0.35mg
