These almond flour-based cookies feature a crumbly, buttery texture and a powdered exterior that mimics the appearance of snow. The recipe incorporates finely chopped pecans or walnuts and is flavored with vanilla and a sugar-free sweetener. Each cookie is baked until the edges are golden and is then rolled twice in powdered erythritol to achieve a thick, white coating.

About This Recipe

The preparation begins by creaming softened unsalted butter with powdered erythritol until the mixture becomes fluffy. Blanched almond flour, vanilla extract, and salt are added to the bowl, followed by finely chopped nuts to establish the signature texture. The resulting dough is portioned into one-inch spheres and placed on a baking sheet lined with parchment paper. These are heated in the oven at 350°F for approximately 12 to 15 minutes.

The ingredients include almond flour and butter, which provide the rich, melt-in-your-mouth consistency characteristic of traditional holiday cookies. Finely chopped pecans or walnuts are used to add structural integrity and a nutty flavor profile without the use of wheat flour. Powdered erythritol is utilized both within the dough and as a final coating for the surface. The cookies are rolled in the sweetener while still warm to ensure the first layer adheres, and then again after they have reached room temperature.

The recipe is modified by adding cinnamon or nutmeg to the dough for a different aromatic profile or by substituting the pecans with hazelnuts. For a more decadent finish, a portion of each cookie can be dipped in sugar-free dark chocolate once the coating has set. The finished treats are stored in an airtight container for up to one week or kept in the freezer for longer periods. These cookies are frequently served alongside hot beverages such as coffee or sugar-free cocoa.

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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

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What You’ll Need for This Keto Snowball Cookies

• 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

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Step-by-Step Preparation

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

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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.

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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.

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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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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Pecan Pie Bars – Low Carb Dessert Squares
• Coconut Macaroons

New keto recipes are added every week — check back often for more low-carb inspiration!