Keto Pecan Snowball Cookies

Introduction

There’s something so comforting about the rich, nutty flavor of pecans wrapped in a light, melt-in-your-mouth cookie. These Keto Pecan Snowball Cookies are the perfect treat for anyone on a low-carb, keto diet who still wants to indulge in something sweet without the sugar overload. The buttery texture combined with the crunch of toasted pecans creates an irresistible bite that you’ll want to make again and again. Whether you’re celebrating the holidays, having a cozy weekend, or just need a low-carb snack, these cookies are sure to satisfy your cravings.

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Why You’ll Love Keto Pecan Snowball Cookies

These keto snowball cookies bring all the flavor and texture you love from traditional snowball cookies, but without the carbs. They’re crunchy on the outside, soft and buttery on the inside, and perfectly sweetened to make them an indulgence you won’t feel guilty about. Plus, they’re incredibly easy to make with just a few simple ingredients. Whether you’re looking for a festive treat or a quick snack to keep on hand, these cookies are a must-try for any keto enthusiast.

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My Personal Experience

When I first made these Keto Pecan Snowball Cookies, I was absolutely amazed at how similar they were to the traditional version. The dough came together so easily, and once they were baked, the warm, nutty aroma filled the kitchen. I was able to enjoy a nostalgic treat without worrying about spiking my blood sugar. I love that these cookies not only fit perfectly into my keto lifestyle, but they also remind me of the holiday treats I grew up with. Every bite takes me back to those cozy family gatherings—only now, I can enjoy them guilt-free! These are now my go-to cookies whenever I need a low-carb dessert.

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Required Equipment

Mixing Bowl (Large)
A large mixing bowl is essential for combining all the ingredients smoothly without spilling over. I find that using a wide, deep bowl allows me to mix the dough thoroughly without worrying about any ingredients flying out. It’s especially helpful when you’re working with almond flour, which can be a bit tricky to mix. A glass or stainless steel bowl is my go-to for durability and ease of cleaning. You’ll need a bowl large enough to comfortably hold your dough while leaving room for folding in the pecans.

Hand Mixer or Whisk
A hand mixer is great for creating a smooth, creamy dough quickly and effortlessly. I personally love using a hand mixer because it saves me time, and I don’t have to work as hard to achieve the fluffy consistency I need for the dough. If you don’t have a hand mixer, a sturdy whisk can do the job, but it will take a little more elbow grease. A hand mixer is especially helpful for creaming the butter and erythritol together until it’s light and airy.

Baking Sheet
A flat, non-stick baking sheet is what you’ll use to bake these cookies. I personally like to use a baking sheet with a slightly raised edge to keep the cookies from rolling off. If you prefer an easier cleanup, use a baking sheet with a parchment paper lining to prevent sticking. It also makes removing the cookies much easier. Just make sure your sheet has enough space for all the dough balls without overcrowding—this will help the cookies bake evenly.

Measuring Spoons and Cups
Measuring spoons and cups are crucial when making keto recipes to ensure the right proportions of ingredients. These tools allow you to follow the recipe accurately, which is especially important when using almond flour and sweeteners like erythritol. You’ll need both liquid and dry measuring cups for this recipe, and it’s worth investing in sturdy, easy-to-read ones. I personally use stainless steel measuring spoons for precision.

Cooling Rack
A cooling rack is one of those unsung heroes in baking. After baking the cookies, place them on a cooling rack to let air circulate around them. This helps the cookies set properly and prevents them from becoming soggy. I love using a cooling rack because it ensures that the cookies cool down evenly, and it keeps them from becoming too soft or mushy on the bottom.

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Ingredients & Substitutions

Here’s what you’ll need for this recipe:

• Almond Flour (2 cups) – This is the base of the dough and gives the cookies their texture. If you need a substitute, you can use coconut flour, but the amount will differ (about 1/3 of the almond flour quantity).
• Powdered Erythritol (1/2 cup) – This is the sweetener of choice for this keto recipe. It provides sweetness without the carbs. If you prefer, you can use monk fruit sweetener or stevia, but the amount may vary.
• Butter (1/2 cup, softened) – The butter adds richness to the dough, helping the cookies stay soft and giving them that melt-in-your-mouth texture. You can substitute with coconut oil if you want a dairy-free option.
• Pecans (1 cup, finely chopped) – Pecans are the star of this recipe! They add a beautiful crunch and rich flavor. If you’re out of pecans, walnuts can work as a substitute.
• Vanilla Extract (1 teaspoon) – Vanilla enhances the flavor of the dough. A dash of almond extract can be used for a slightly different flavor profile.
• Salt (1/4 teaspoon) – A pinch of salt is necessary to balance out the sweetness and bring out the flavors of the cookies.
• Heavy Cream (2 tablespoons) – This helps bring the dough together and adds a little extra richness.

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How to Make Keto Pecan Snowball Cookies

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk together the almond flour, powdered erythritol, and salt.
3. Cream the butter and sweetener. In another bowl, use a hand mixer or whisk to cream the softened butter and erythritol together until fluffy. This step is key to getting the light texture you want for the cookies.
4. Add in the wet ingredients. Mix in the vanilla extract and heavy cream. Continue mixing until everything is well combined.
5. Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture. Stir until everything is fully combined and you have a dough that’s easy to handle.
6. Add pecans. Fold in the finely chopped pecans. You can save some for rolling the cookies later, if you’d like.
7. Shape the cookies. Using your hands, roll the dough into small balls (about 1-inch in diameter). If you like, you can roll the dough balls in extra chopped pecans for added texture and flavor.
8. Bake the cookies. Place the dough balls on the baking sheet, leaving space between each one. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Cool the cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

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Tips for this Recipe

• Ensure your butter is softened. If it’s too cold, the dough might not come together properly. Let it sit out for about 15 minutes before starting.
• Don’t overmix the dough. Overmixing can make the cookies too dense. Mix just until everything is incorporated.
• Watch the cookies closely while baking. They can brown quickly. Check around the 10-minute mark and remove them once the edges are golden brown.

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Optional Additions

• Chocolate Chips – Add a few sugar-free chocolate chips into the dough for a sweet touch.
• Cinnamon or Nutmeg – A pinch of either spice can give the cookies a lovely warmth, especially around the holidays.
• Shredded Coconut – If you love coconut, try adding some shredded unsweetened coconut to the dough for extra flavor and texture.

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Serving Ideas

• Serve with Coffee or Tea – These cookies pair wonderfully with a cup of coffee or your favorite tea. The nutty flavor complements a hot drink perfectly.
• Holiday Treats – They’re great for holiday parties or as a gift. Just place a few cookies in a decorative jar, and you’ve got a perfect gift for any keto friend.

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Storage Recommendations

Store these cookies in an airtight container at room temperature for up to a week. If you want to store them for longer, they can also be frozen for up to a month. Just place them in a sealed container or a ziplock bag, and they’ll stay fresh and ready for when you need a quick treat. To reheat, simply microwave for 10-15 seconds.

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Frequently Asked Questions

Can I use coconut flour instead of almond flour?
Yes, you can. However, use only 1/3 the amount of coconut flour as you would almond flour, as coconut flour is much more absorbent.

Are these cookies dairy-free?
They are not, but you can easily make them dairy-free by substituting the butter with coconut oil or another plant-based butter.

Can I add sweetener other than erythritol?
Yes! You can use monk fruit or stevia, but you may need to adjust the quantity based on the sweetness level.

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Nutritional Breakdown (Per Serving)

• Total Carbs: 3g
• Net Carbs: 2g
• Calories: 120
• Fat: 11g
• Protein: 2g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto tips, delicious recipes, and endless inspiration. New to keto? Be sure to check out our Keto Diet Plan for Beginners: Step-by-Step Guide—the ultimate resource to help you kickstart your low-carb journey with confidence!