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The holiday season is upon us and we all know what this means – a new surge of keto holiday cookies!
Last year, we published quite a few keto Christmas cookies and our most popular one was – by far – our keto pecan snowball cookies.
So it came naturally to us to make a part 2 of those – they were super delicious and are easy to make – and what is even better than pecan snowball cookies? Keto chocolate snowball cookies.
Just as delicious and just as easy.
This time, we paid extra attention to the amounts given on the recipe card and made more batches with different settings (chilled – not chilled, hotter oven – colder oven etc.) because even though most who commented on our keto pecan snowball cookies from last year said there were delicious – a lot of them reported that they melted in their oven.
Because of this – some amounts may seem a little bit off (something like 10 tbsp) as we didn’t feel comfortable rounding up to full cups as that can definitely change the ratios too much and result in melty snowball cookies.
As always, for the best results, we recommend using grams or ounces anyway, as this will always give you the most accurate measurements and those are important.
A hot enough oven is also important and we recommend preheating it longer if you have an older oven and maybe even investing in an oven thermometer if you bake often.
That’s all regarding the precautions to avoid melting keto snowball cookies and we hope that it will pay off this time!
OTHER KETO HOLIDAY COOKIES:
Keto Pecan Snowball Cookies Keto Chocolate Crinkle Cookies Keto Vanilla Crescent Cookies Keto Cinnamon Star Cookies Keto Jam Thumbprint Cookies
KETO CHOCOLATE SNOWBALL COOKIES INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
The finer the almond flour, the better.
I recommend looking specifically for almond flour, not almond meal/ground almonds.
Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
HOW TO MAKE KETO CHOCOLATE SNOWBALL COOKIES:
Staying on the ketogenic diet during the holidays is difficult, but with these 1.8g net carb keto chocolate snowball cookies, you won't even think about cheating!
Preheat your oven to 350°F/180°C.
This step is super important, as a not-enough oven may result in melting cookies.
If you have an older oven, you may need to preheat longer than expected (something like 20 minutes) to ensure it has the temperature needed for baking the cookies.
Chop your almonds and sugar-free chocolate, if necessary.
It's best to use a food processor for chopping the almonds and a knife for chopping the chocolate.
Mix all of your dry ingredients (almond flour, chopped almonds, cacao powder, erythritol & a pinch of salt).
Add the softened butter and knead with your hands until you get a smooth dough.
Add the chopped sugar-free chocolate or the sugar-free chocolate chips to the dough and knead quickly until they are evenly distributed through the dough.
Form 1.3" (3,4cm) balls with your hands and place them on a baking tray lined with parchment paper. (Recipe will yield approx. 12 snowball cookies).
Place the baking tray in the middle of your oven and bake for approx. 10-12 minutes.
After the cookies are done, take them out of the oven and let them cool down for about 10-15 minutes.
Roll them in powdered erythritol once they're still warm, but not hot.
Let them cool down completely before enjoying them with a hot cup of coffee or tea (and snuggled into a blanket in front of a fireplace - this step is optional 😋).
Store them in a cookie jar for approx. 2 weeks.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 cookie
Servings 12
- Amount Per Serving
- Calories 180
- % Daily Value *
- Total Fat 15.2g24%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 2.9g12%
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
This step is super important, as a not-enough oven may result in melting cookies.
If you have an older oven, you may need to preheat longer than expected (something like 20 minutes) to ensure it has the temperature needed for baking the cookies.
Chop your almonds and sugar-free chocolate, if necessary.
It's best to use a food processor for chopping the almonds and a knife for chopping the chocolate.
Mix all of your dry ingredients (almond flour, chopped almonds, cacao powder, erythritol & a pinch of salt).
Add the softened butter and knead with your hands until you get a smooth dough.
Add the chopped sugar-free chocolate or the sugar-free chocolate chips to the dough and knead quickly until they are evenly distributed through the dough.
Form 1.3" (3,4cm) balls with your hands and place them on a baking tray lined with parchment paper. (Recipe will yield approx. 12 snowball cookies).
Place the baking tray in the middle of your oven and bake for approx. 10-12 minutes.
After the cookies are done, take them out of the oven and let them cool down for about 10-15 minutes.
Roll them in powdered erythritol once they're still warm, but not hot.
Let them cool down completely before enjoying them with a hot cup of coffee or tea (and snuggled into a blanket in front of a fireplace - this step is optional 😋).
Store them in a cookie jar for approx. 2 weeks.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
POPULAR KETO TREATS:
Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
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I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
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