These Keto Snowball Cookies are the perfect holiday cookie! They’re rich, nutty, and filled with melt-in-your-mouth buttery deliciousness. Plus, they’re just so easy to make. Best of all, you’d never know these were low carb snowball cookies…they taste just like the real thing.
1 Cup (120g) Walnuts
1 Stick (112g) Butter
1/2 Cup (75g) Confectioners Swerve
1 Tbsp (7g) Coconut Flour
Just less than 1 1/2 Cups (161g) Almond Flour
1 Tsp (4g) Vanilla
Pinch of Salt
1/4 cup (38g) Confectioners Swerve
Add the walnuts to a food processor and process until ground (don’t over process).
Now in a medium sized bowl soften the butter just a bit in the microwave, add the Swerve to it, and beat with a hand mixer until combined and creamy.
Once combined, add the rest of the ingredients into the bowl, and beat until crumbly.
When the ingredients become crumbly use your hands to form a ball of dough, and refrigerate it for atleast an hour (this ensures the cookies don’t spread).
Now use your hands to form 20 small truffle sized cookies and add them to a baking sheet lined with parchment paper.
Chill the dough again for about 15 minutes.
Cook at 350 Degrees F. for about 10-12 minutes (until they just turn golden brown on top).
Let them cool in the pan…they’ll be soft when the come out, but as the cool they’ll firm up.
When they’re a bit firmer (but still warm) toss them in the confectioners Swerve topping and let them finish cooking on a wire rack.
Store in a sealed bag/container for several days.
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