These heavenly Keto pecan snowball cookies won't last long because they're SO GOOD!
Ingredients
1/2 cup
Almond flour
(finely ground)
1 cup
Pecans
(chopped)
3 1/2 tbsp
Swerve Sweetener, granular
7 tbsp
Butter, unsalted
(softened)
1 tsp
Vanilla extract, pure
1 pinch
Salt
4 tbsp
Swerve Sweetener, confectioners
Instructions
Instructions:
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.
Mix all of the ingredients except for the butter.
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.
After about 20 minutes, preheat your oven to 350°F/180°C.
Form the dough into 1 1/3 inch (approx. 3.4cm) sized balls.
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!
Let the cookies cool down a little bit. While they're still warm but not hot anymore roll them in powdered erythritol.
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!
