These Keto Christmas Cookies are the perfect addition to your holiday cookie tray! Buttery shortbread, pecans, with a touch of vanilla… makes for the best pecan cookie ever! Bring this all-time favorite homemade classic recipe back to your keto kitchen this festive season!
Whether you call them Pecan Cookies, Russian Tea Cakes, Mexican Wedding Cakes or Snowball Cookies.. one thing is for sure, this has been a recipe that’s been around for decades!
With a cookie this good, this classic can always be found on a holiday cookie tray! Now, with my recipe, you can have the classic buttery shortbread you love, without all the carbs! Something we all have to be careful with around this time of year, am I right? Now you can indulge a little more on this winter treat without the carb stress! And they’re super yummy too!
My keto desserts are always sugar free, gluten free, and I give options for nut free.
Let’s get started!
HOW TO MAKE KETO CHRISTMAS SNOWBALL COOKIES
Okay. First, let’s combine the almond flour, pecans, 5 tablespoons of powdered sweetener, melted butter and vanilla in a large mixing bowl. The mixture will be crumbly but it should hold together when pressed between 2 fingers.
Roll the dough into 1 tablespoon balls and set aside on a plate. Place the cookies in the refrigerator for 30 minutes.
Preheat your oven to 350F and line a 9×13 sheet tray with parchment paper or silicone mat.
Place the cookies on the tray and bake in the oven for 10 minutes.
Remove from the oven and let them cookies cool for 10 minutes.
Place your 1 cup of powdered sugar in a shallow bowl and roll each cookie in the powdered sweetener. Repeat this step 2-3 times until the cookies have a nice coating.
Enjoy this classic recipe with every bite! These are so good! Yummy!
You can keep these Keto Christmas cookies in an airtight container for up to 1 week.
HOW DO I MAKE THESE KETO CHRISTMAS COOKIES NUT FREE?
Through my experiments and research, I have found that sunflower seed flour is a 1 for 1 substitute for almond flour. You can find this on amazon and I have linked to an economical option in the recipe card.
Like this keto friendly treat? Check out my recipes for Super Soft Keto Sugar Cookies, Keto Chocolate Chip Cookies or Keto Thick and Fudgy Brownie Cookies!
Did you make this Keto Christmas Cookies Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Snowball Christmas Cookies
INGREDIENTS
- 1 cup almond flour (click here to see my favorite on Amazon)
- 1 cup pecans, finely chopped
- 5 tablespoons Powdered Sweetener (Click here to see my favorite on Amazon)
- 1 stick butter, melted
- 1 teaspoon Vanilla
- 1 cup powdered sweetener for coating the cookies
INSTRUCTIONS
- Combine the almond flour, pecans, 5 tablespoons of powdered sweetener, melted butter and vanilla in a large mixing bowl. The mixture will be crumbly but it should hold together when pressed between 2 fingers.
- Roll the dough into 1 tablespoon balls and set aside on a plate. Place the cookies in the refrigerator for 30 minutes.
- Preheat the oven to 350F and line a 9x13 sheet tray with parchment paper or a silicone mat.
- Place the cookies on the tray and bake in the oven for 10 minutes.
- Remove from the oven and let the cookies cool for 10 minutes.
- Place the 1 cup of powdered sugar in a shallow bowl and roll each cookie in the powdered sweetener. Repeat this step 2-3 times until the cookies have a nice coating.
- Keep the cookies in an airtight container for up to 1 week.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- NUT FREE KETO SNOWBALL COOKIES: Sunflower seed flour is your best option. Use it as a 1 for 1 substitute for almond flour.
Sandra says
Oh my goodness! These are HEAVENLY! Love, love, love this recipe! Full disclosure: after the ten minutes of baking time were up, my “snowballs” seemed undercooked. I ended up leaving them in the oven longer, but in retrospect, the underdone appearance may have had more to do with the difference in the way almond flour behaves versus wheat flour. Long story short: they ended up being DELICIOUS, though probably a little more well done than they should be. LOL. Thank you, Jennifer! You are making my journey to health far more palatable. Happy New Year to you!
Sally says
Help! Don’t know what I did incorrectly. After baking and cooling, the cookies were flat on the bottom, wet and greasy. The powdered sweetener adhered to the cookies, but was absorbed by the butter. I rolled them in the sweetener several times, but the sweetener gets re-absorbed each time. These are my favorite cookies, so I’m hoping you can help me. They are delicious!
klp says
Would this work with Walnut or Pecan flour? I too am allergic to almonds but I do have walnut flour in the house!
jenniferbanz says
That should work
Sheila Burrell says
Jennifer, the Snowball Christmas cookies were a huge hit with all my NON-KETO friends at our Christmas party tonight! They all wanted your recipe, so I shared it! Hubby thinks they are incredible, too! I’ll make these often!
Jessica Formicola says
We made these for our Christmas cookie trays these year and they were by far the favorite! We will be making them every year!
Shadi Hasanzadenemati says
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Stephanie says
How do you think these would be with walnuts instead of pecans? I’ve got a huge Costco bag of walnuts.
Thanks!
jenniferbanz says
I think they would be just as good!
Debi M says
I’m sure there can be frozen, any idea for how long?
jenniferbanz says
I would imagine they would be fine in the freezer for a few months
Sophia Robinson says
These look so good, but I’m allergic to almonds. Can it be made with anything other than wheat or almond flour such as coconut flour? Thank you!
jenniferbanz says
You could try coconut flour but I am not sure on the measurements as I haven’t tested it.
Nona says
I tried making them with coconut flour, they were very dry and would not hold together until I added water to the recipe. The cookies were very crumbly afterwards.
jenniferbanz says
Coconut flour is not recommended for this recipe