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My boyfriend was at home on vacation during the last week and naturally, we did what every normal couple does in the holiday season:
bake a ton of holiday cookies –
keto-friendly, obviously.

Ok, maybe that’s just us and we’re a little bit crazy but hey – we got some pretty good results!
We also had quite a few failures… but let’s not talk about those and talk about the successes.
One of those successes are these heavenly keto pecan snowball cookies.
I rarely use the word “heavenly” in combination with a keto treat but boy are these good!
I was almost a bit shocked when I tried them because I couldn’t believe how good they tasted!

They even kicked my keto vanilla crescent cookies from #1 of my favorite holiday keto treats.
That means something.
Christmas on the ketogenic diet will never be the same again! (I think you can tell I’m a bit too excited, haha.)
 

YOU MIGHT WANT TO CHECK OUT OTHER KETO CHRISTMAS COOKIES:

  • Festive Keto Hazelnut Cookies
  • Keto Chocolate Crinkle Cookies
  • Keto Shortbread Cookies
  • Keto Vanilla Crescent Cookies
  • Keto Cinnamon Star Cookies
  • Keto Coconut Macaroons (Traditional German Christmas Cookies)
  •  
    Keto Pecan Snowball Cookies (Heavenly Keto Christmas Cookies)
     

    KETO PECAN SNOWBALL COOKIES INGREDIENTS:

    Even though the result seems quite decadent, especially if you don’t know the “normal” version of these cookies but they’re actually super easy to make.
    You don’t need a lot of ingredients and you don’t have to keep tons of things in mind when making them.
    Mixing and baking – that’s how cookies should be, right?

    What you’ll need for this recipe:
    (You can find the exact amounts needed on the recipe card at the end of this post.)

    Keto Pecan Snowball Cookies Ingredients

  • finely ground almond flour
  • chopped pecans: you can buy already chopped pecans or just chop them yourself, it’s pretty easy.
    You can also blend them in a food processor for a few seconds – that’s the fastest and easiest way and the way I did it.
    BTW, it’s totally fine if there are some chunky bits left, it doesn’t have to be completely ground up!
    The chunky parts will go great with the cookies.

    You can also use other nuts with a high fat content like walnuts or macadamia nuts!

  • granulated erythritol: my absolute favorite keto-friendly sweetener!
    It doesn’t affect your blood sugar, it’s very safe and has a very natural sweet taste to it!
    Plus: It behaves almost like sugar when you use it for low carb baking.

    You can use other granulated sweeteners that won’t affect your blood sugar as well.
    Keep in mind though that you might have to adjust the amount if you use something else.
    Erythritol is about 70% as sweet as sugar whereas other sweeteners such as monk fruit and stevia are much sweeter than sugar.
    Taste a tiny bit of the dough before oversweetening it and adjust accordingly!

  • softened butter: leave the butter at room temperature for approx. 20-30 minutes for desired consistency
  • sugar-free vanilla extract
  • confectioners erythritol (powdered erythritol): we’ll use this to coat our snowball cookies

  •  
    Keto Pecan Snowball Cookies (Heavenly Keto Christmas Cookies)
     

    HOW TO MAKE KETO PECAN SNOWBALL COOKIES:

     
    1. Mix the ingredients:

    UPDATE: A few people in the comments pointed out that their cookies melted in the oven.
    It never happened to me so I can’t speak out of experience but I did a bit of research to find out why this might be happening.

     
    The most likely issue here is the oven temperature, so make sure that your oven is fully preheated!

    If the oven isn’t hot enough, the butter in the cookies will melt before the cookies had a chance to harden.

     
    My oven is fully preheated after approx. 10-15 minutes and I use an electric oven.
    If you had an issue with melted snowball cookies before, I’d recommend waiting an additional 5 minutes before popping the cookies in and maybe even increase the temperature by 5-10° in the beginning.
    After about 3-4 minutes, turn down the temperature to 350°F/180°C and continue baking for 6-7 minutes.

     
    A commenter also pointed out that she always chills her dough in the fridge before baking the cookies and this might prevent the melting as well.
    I didn’t chill my dough and several of my batches turned out fine so I figured this would be the case for everyone else as well but I now think you should chill the dough before baking and I added this step to my instructions.

    Mix all of the ingredients except for the butter in a large bowl.
    Add the soft butter to the flour mixture and knead everything using your hands until you get a relatively smooth dough. (It’s ok if it crumbles a little bit – the pecans disrupt the dough.)

    Chill the dough for 30 minutes in your fridge.

    After about 20 minutes, preheat your oven to 350°F/180°C.

     
    2. Form the balls:
    Form the dough into 1 1/3 inch (approx. 3.4cm) sized balls.
    This recipe yields about 13-15 balls.
     
    3. Bake in the oven
    Line a baking tray with parchment paper and place the balls onto the tray.
    Bake for approx. 10-12 minutes.
    Keep an eye on the cookies because, in my experience, almond flour tends to burn faster than wheat flour.
     
    4. Roll in powdered erythritol:
    Let the snowball cookies cool down a little bit.
    When they’re not hot anymore but still warm, roll them in powdered erythritol.

     
    5. Serve:
    Enjoy the completely cooled cookies with a cup of coffee or tea!
     

    WATCH VIDEO INSTRUCTIONS:



     
    Nutrition Info:
    One snowball cookie has 1g net carbs (2.9g total carbs and 1.9g dietary fiber), 7.1g fat, 9.4g protein, and 133 calories.

    The balls I made were approx. 1 1/3 (3.4cm) inch in diameter with a weight of 1 oz (28g).

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    HOW TO STORE THE KETO COOKIES:

    Store in an air-tight container for approx. 1-2 weeks.
     
    Keto Pecan Snowball Cookies (Heavenly Keto Christmas Cookies)
     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Healthy No Bake Pumpkin Pie Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Keto Cinnamon Star Cookies (Keto Christmas Cookies)
  • Healthy Keto Coconut Macaroons (Traditional German Christmas Cookies)
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  
     

    Category, , , , , DifficultyBeginner

    These heavenly Keto pecan snowball cookies won't last long because they're SO GOOD! Enjoy this guilt-free & ketogenic holiday treat!

    Keto Pecan Snowball Cookies (Heavenly Keto Christmas Cookies)

    Yields15 Servings
    Prep Time10 minsCook Time12 minsTotal Time22 mins

    Ingredients:
     10 tbsp (3.5oz/100g) finely ground almond flour
     1 cup (4.25oz/120g) chopped pecans
     ¼ cup (1.75oz/50g) granulated erythritol
     7 tbsp (3.5oz/100g) butter, softened
     1 pinch salt
    Ingredients after baking:

    Instructions:
    1

    UPDATE: The culprit for melted snowball cookies seems to be the type of almond flour used, which is why we now strongly recommend using defatted almond flour instead of regular almond flour for this recipe.
    Defatted almond flour has large parts of its fat content removed and behaves much more like regular wheat flour than “normal” almond flour.

    2

    Mix all of the ingredients except for the butter.
     

    3

    Add the softened butter to the flour mixture and knead with your hands until you get a relatively smooth dough. (It's ok if it's a little bit crumbly, the pecans disrupt the dough.)

    Chill the dough for 30 minutes in your fridge.
     

    4

    After about 20 minutes, preheat your oven to 350°F/180°C.
     

    5

    Form the dough into 1 1/3 inch (approx. 3.4cm) sized balls.
     

    6

    Line a baking tray with parchment paper and place the balls on the baking tray.
    Bake in the oven for 10-12 minutes.
    Keep an eye on the cookies, because in my experience, almond flour tends to burn faster than wheat flour!
     

    7

    Let the cookies cool down a little bit.
    While they're still warm but not hot anymore roll them in powdered erythritol.
     

    8

    Let cool down completely before enjoying them with a hot cup of tea or coffee.

    Store in an air-tight container for approx. 1-2 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!

    Nutrition Facts

    Serving Size 1 snowball cookie

    Servings 15


    Amount Per Serving
    Calories 133
    % Daily Value *
    Total Fat 7.1g11%
    Total Carbohydrate 2.9g1%
    Dietary Fiber 1.9g8%
    Protein 9.4g19%

    * 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

    Ingredients:
     10 tbsp (3.5oz/100g) finely ground almond flour
     1 cup (4.25oz/120g) chopped pecans
     ¼ cup (1.75oz/50g) granulated erythritol
     7 tbsp (3.5oz/100g) butter, softened
     1 pinch salt
    Ingredients after baking:

    Directions

    Instructions:
    1

    UPDATE: The culprit for melted snowball cookies seems to be the type of almond flour used, which is why we now strongly recommend using defatted almond flour instead of regular almond flour for this recipe.
    Defatted almond flour has large parts of its fat content removed and behaves much more like regular wheat flour than “normal” almond flour.

    2

    Mix all of the ingredients except for the butter.
     

    3

    Add the softened butter to the flour mixture and knead with your hands until you get a relatively smooth dough. (It's ok if it's a little bit crumbly, the pecans disrupt the dough.)

    Chill the dough for 30 minutes in your fridge.
     

    4

    After about 20 minutes, preheat your oven to 350°F/180°C.
     

    5

    Form the dough into 1 1/3 inch (approx. 3.4cm) sized balls.
     

    6

    Line a baking tray with parchment paper and place the balls on the baking tray.
    Bake in the oven for 10-12 minutes.
    Keep an eye on the cookies, because in my experience, almond flour tends to burn faster than wheat flour!
     

    7

    Let the cookies cool down a little bit.
    While they're still warm but not hot anymore roll them in powdered erythritol.
     

    8

    Let cool down completely before enjoying them with a hot cup of tea or coffee.

    Store in an air-tight container for approx. 1-2 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!

    Keto Pecan Snowball Cookies (Keto Cookies)

     

     
    Keto Pecan Snowball Cookies (Heavenly Keto Christmas Cookies)
     
     

    Hello there!
    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!
    Click here, to learn more about me.

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