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.)
