Keto Snowball Cookies (Almond Flour Edition) is a soft, buttery low-carb holiday cookie rolled in sugar-free powdered sweetener for the perfect melt-in-your-mouth treat without the carbs. This Keto Snowball Cookies (Almond Flour Edition) recipe delivers effortless prep, clean ingredients, and a classic festive flavor ideal for Christmas baking, gifting, weight loss, and anyone craving traditional snowball cookies while staying fully keto-friendly.

About This Recipe

If there’s one cookie that defines the holidays, it’s the snowball. Sweet, buttery, and coated in a blizzard of powdered sugar, they’ve shown up at Christmas cookie swaps for decades. The only problem? Traditional snowball cookies are loaded with flour and sugar — a total no-go for anyone eating low-carb. But fear not: this Keto Snowball Cookies (Almond Flour Edition) recipe gives you all the nostalgia, texture, and buttery flavor of the classic — without the carbs.

The secret to these cookies lies in the combination of almond flour and finely chopped nuts, which replace the all-purpose flour and give that signature crumbly texture. Butter and vanilla tie everything together, while a touch of powdered erythritol mimics that sweet, melt-in-your-mouth feel. Once baked, the cookies are rolled twice in sweetener — once while warm to help it stick, and again after cooling for that beautiful “snowball” finish.

They’re tender, rich, and ever so slightly crisp on the outside — the kind of cookie that literally dissolves as soon as you bite into it. Pair them with coffee, hot cocoa, or a cup of keto eggnog, and you’ll understand why these are called holiday perfection.

You can customize them, too: add chopped pecans, walnuts, or hazelnuts for a nutty twist, or a hint of cinnamon for warmth. They store well for up to a week, and freeze beautifully — making them an easy make-ahead treat for busy holiday baking.

Whether you’re hosting Christmas dinner, bringing cookies to a keto potluck, or just baking something cozy for yourself, these snowball cookies deliver all the joy of the season — minus the sugar crash.

Also Read: Thirty Birthday Cakes You Need to Try!

Why You’ll Love This Recipe

❄️ Buttery, melt-in-your-mouth texture
🌰 Made entirely with almond flour
🍪 Just 1 net carb per cookie
🎄 Perfect for holidays and cookie swaps

Ingredients

1 cup almond flour
½ cup unsalted butter, softened
¼ cup powdered erythritol (plus more for rolling)
1 tsp vanilla extract
½ cup finely chopped pecans or walnuts
¼ tsp salt

Instructions

Preheat oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sweetener: In a bowl, beat butter and powdered erythritol until smooth and fluffy.
Add dry ingredients: Mix in almond flour, vanilla, salt, and chopped nuts until a dough forms.
Shape dough: Roll into 1-inch balls and place evenly spaced on baking sheet.
Bake: Bake 12–15 minutes, or until edges are just golden.
Coat with “snow”: Let cookies cool for 5 minutes, then roll gently in powdered erythritol. Let cool completely and roll again for full coverage.

Nutrition (per serving)

Calories: 110
Fat: 10 g
Protein: 2 g
Net Carbs: 1 g
Fiber: 1 g

FAQ

Can I use coconut flour instead?
No, it absorbs too much liquid — almond flour gives the perfect texture.
Why roll the cookies twice?
The first roll makes the sweetener stick; the second gives that soft, snowy look.
Can I use monk fruit instead of erythritol?
Yes, powdered monk fruit sweetener works well too.
Do these freeze well?
Absolutely! Store in an airtight container up to 3 months.

Variations & Substitutions

Add a pinch of cinnamon or nutmeg for a holiday twist.
Use chopped hazelnuts for a Ferrero-inspired flavor.
Dip half in sugar-free dark chocolate for extra decadence.

Serving Suggestions

Serve with keto hot chocolate or coffee, stack in gift boxes, or decorate your dessert table with these powdered gems.

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