These keto snowball cookies are the perfect holiday treat—gluten-free, low-carb, and ready in under 30 minutes! Made with just a few simple ingredients, they’re a must-have for Christmas cookie trays and festive gatherings.
Super buttery and nutty with a melt-in-your-mouth texture, these grain-free snowball cookies are perfect served with a cup of coffee, hot chocolate, or eggnog.
Who doesn’t love cookies? Especially those Christmas cookies that fill your house with the warm, inviting smell of fresh baked goods. And the good news? You can still enjoy these holiday favorites on a keto diet—just without all those extra carbs.
With only 2g net carbs per serving, these buttery, melt-in-your-mouth cookies are loaded with crunchy pecans and cinnamon flavor, then rolled in powdered sweetener, making them the perfect holiday treat.
I love baking sweet treats, especially around the holidays—and if you’re a fan of cookies like I am, don’t miss my keto Oreo cookies, almond flour cookies, magic cookies, and peanut butter chocolate cookies.
Some people call these Russian Tea Cakes, while others know them as Mexican Wedding Cakes—either way, they’re a delicious, shortbread-style, round cookie coated in powdered sweetener and packed with pecans.
- 1 Are Snowball Cookies Keto-Friendly?
- 2 Why You’ll Love This Keto Snowball Cookies Recipe
- 3 Ingredients For Keto Snowball Cookies
- 4 How to Make Keto Snowball Cookies
- 5 Tips for Making the Best Keto Snowball Cookies
- 6 Storing Ideas For Keto Pecan Snowball Cookies
- 7 Frequently Asked Questions
- 8 More Keto Cookies Recipes
- 9 Keto Snowball Cookies
Are Snowball Cookies Keto-Friendly?
If we’re talking about traditional snowball cookies made with wheat flour and sugar, then no—they’re not keto-friendly because they’re loaded with carbs.
But the good news? You can still enjoy keto snowball Christmas cookies by using this simple and low-carb recipe. Made with naturally low-carb ingredients, these cookies have just 2g net carbs per serving, making them a perfect sweet treat for anyone following a keto or gluten-free lifestyle.
Why You’ll Love This Keto Snowball Cookies Recipe
- Quick and Easy: These cookies come together in just 30 minutes from start to finish—perfect for last-minute holiday baking!
- Low in Carbs: With only 2g net carbs per cookie, they’re a guilt-free treat for anyone following a keto or low-carb diet.
- Buttery Texture: Soft, buttery, and packed with a delicate nutty flavor—these keto Christmas cookies truly melt in your mouth.
- Naturally Gluten-Free: Made without wheat flour, they’re a great option for those with gluten sensitivities.
- Made with Simple Ingredients: You likely already have everything you need in your keto pantry—no complicated steps or obscure ingredients required.
- Holiday-Perfect Look: Coated in powdered sweetener, they look just like snowballs—making them a festive addition to any holiday cookie tray.
- Crowd Favorite: Even non-keto friends and family love them! They taste just like traditional snowball or Russian tea cakes but without all the sugar.
- Freezer-Friendly: Bake ahead and freeze—ideal for planning your holiday treats in advance.
Ingredients For Keto Snowball Cookies
You only need a few simple, low-carb ingredients to make these delicious sugar-free snowball cookies. Chances are, you already have most of them in your keto pantry! Here’s what you’ll need:
- Unsalted Butter: Make sure it’s softened to room temperature for easy mixing and a smooth cookie dough.
- Powdered Sweetener: Use a keto-friendly powdered sweetener like Erythritol, Monk Fruit, or a blend. You’ll need some for the dough and extra for coating the baked cookies to get that snowy finish.
- Almond Flour: A low-carb baking staple that provides a soft and buttery texture.
- Coconut Flour: Helps absorb moisture and gives the cookies a tender crumb.
- Xanthan Gum: Acts as a binder in gluten-free baking, helping the cookies hold their shape and giving a slightly chewy bite.
- Vanilla Extract: Adds a warm, sweet flavor. For best results, use a high-quality pure vanilla extract.
- Ground Cinnamon: A touch of cinnamon brings in that cozy, festive holiday flavor.
- Chopped Pecans: Adds crunch and nuttiness. You can also substitute with walnuts, hazelnuts, or macadamia nuts if preferred.
- Salt: Just a pinch to enhance all the other flavors.
How to Make Keto Snowball Cookies
You’re going to love how easy these keto snowball cookies are to make. With just one mixing bowl and a few simple steps, you’ll have buttery, bite-sized cookies perfect for the holidays. Here’s how to do it:
- Cream the Butter and Sweetener. In a large mixing bowl, beat the softened butter with the powdered sweetener until light, fluffy, and creamy. This creates the rich base for your cookies.
- Add Remaining Ingredients. Add the almond flour, coconut flour, xanthan gum, vanilla extract, cinnamon, salt, and chopped pecans. Mix until everything is fully combined and a soft cookie dough forms.
- Chill the Dough. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough helps the cookies hold their shape during baking.
- Preheat and Prepare. While the dough chills, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Chop the pecans (if not already chopped) and set them aside.
- Shape the Cookies. Use a small cookie scoop or your hands to form small dough balls, about 1 inch in diameter. Place them evenly spaced on the prepared baking sheet.
- Bake. Bake the cookies in the preheated oven for 12–15 minutes, or until they’re lightly golden around the edges. Be careful not to overbake—they should stay soft and tender inside.
- Cool and Coat. Allow the cookies to cool slightly on the baking sheet, then transfer them to a wire rack. Once cooled, roll each cookie in powdered sweetener to give them their signature snowball look.
- Serve and Enjoy. Enjoy your freshly baked keto snowball cookies with a warm drink or share them at your next holiday gathering—they’re guaranteed to be a hit!
Tips for Making the Best Keto Snowball Cookies
Want perfect low-carb snowball cookies every time? These tips will help you get that soft, buttery texture and beautiful powdered coating with minimal effort:
- Use a Cookie Scoop for Even Sizes: To ensure your cookies bake evenly, use a small cookie scoop or tablespoon to portion out the dough. This also gives them that classic, rounded snowball shape.
- Chill the Dough: Don’t skip chilling the dough! Refrigerating it for at least 30 minutes helps the cookies firm up and prevents them from spreading in the oven.
- Let Cookies Cool Before Rolling: Always allow the cookies to cool for 5–10 minutes before rolling them in powdered sweetener. If they’re too warm, the sweetener may melt and create a glaze instead of a powdery finish.
- Swap the Nuts: Not a fan of pecans? You can easily substitute them with chopped walnuts, almonds, or hazelnuts. Just make sure they’re finely chopped so the dough holds together well.
- Add a Chocolate Twist: For keto chocolate snowball cookies, simply mix in 1–2 tablespoons of unsweetened cocoa powder to the dough for a rich chocolatey flavor.
- Double Roll for Extra Coating: For a more snowball-like appearance, roll the cookies in powdered sweetener twice—once while still slightly warm, and again once fully cooled.
- Use Blanched Almond Flour: Always use super-fine blanched almond flour for the best texture. Almond meal can make the cookies grainy.
Storing Ideas For Keto Pecan Snowball Cookies
- Fridge – you can store these delicious almond flour snowball cookies in an airtight container for up to 7 days.
- Freezer – you can also freeze almond flour snowball cookies in a freezer-safe bag for up to 2 months.
Frequently Asked Questions
What Are Snowball Cookies?
Snowball cookies are a sweet treat made from wheat flour, sugar, butter, and chopped pecans, also known as the name of Russian Tea Cakes and Mexican Wedding Cookies.
Can I Make These Keto Snowball Cookies In Advance?
Sure, they are a great sweet treat to make in advance. Prepare and bake the cookies as we did in this recipe, transfer them to a freezer-safe bag, and freeze them until you are ready to enjoy them.
Thaw the cookies in the fridge overnight, roll them in the powdered sweetener and enjoy.
What Should I Do If My Dough Is Too Sticky?
If you end up with a sticky dough, you need to refrigerate it for a few minutes until it hardens. But if it’s still wet, you can mix one more tbsp of coconut flour until it has the right consistency.
More Keto Cookies Recipes
- The Best Keto Gingerbread Cookies
- Keto Oreo Cookies Recipe (2g net carbs)
- The Best Almond Flour Cookies
- Keto Magic Cookies
Keto Snowball Cookies
Description
Ingredients
- ½ cup butter unsalted, softened
- ½ cup sweetener powdered
- 1 cup almond flour superfine blanched
- 2 tbsp coconut flour
- ¼ tsp xanthan gum
- 1 tsp vanilla extract
- 3/4 cup pecans or almonds or walnuts
- 1 tsp cinnamon or cardamom
- a pinch of fine sea salt
For Coating
- More powdered sweetener
Instructions
- Finely Chop the Pecans. Use a food processor or a sharp knife to finely chop the pecans. For a deeper, nuttier flavor, you can lightly toast the pecans in a dry skillet or oven for a few minutes before adding them to the dough. Let them cool completely before use.
- Cream Butter and Sweetener. In a large bowl, beat the softened unsalted butter and powdered sweetener using a hand mixer on medium speed. Mix for about 2 minutes until the mixture becomes light, airy, and creamy.
- Add Dry Ingredients. Add the almond flour, coconut flour, xanthan gum, salt, cinnamon, vanilla extract, and the chopped pecans to the butter mixture. Mix everything on low speed until a thick, uniform dough forms. You can also use a wooden spoon or your hands to knead if needed.
- Chill the Dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps the cookies hold their shape while baking. You can store the dough in the fridge for up to 3 days if making ahead.
- Preheat the Oven. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking.
- Form Cookie Balls. Using a small cookie scoop or your hands, shape the dough into small balls (about 1 inch in diameter). Place them evenly spaced on the prepared baking sheet.
- Bake the Cookies. Bake in the preheated oven for 12–15 minutes, or until the tops are slightly golden brown. Don’t overbake—they should remain soft inside.
- Roll in Powdered Sweetener. While the cookies are still warm, gently roll them in powdered sweetener. This gives them their classic snowball appearance.
- Cool and Double-Coat. Allow the cookies to cool completely, then roll them again in powdered sweetener for an extra snowy coating and festive finish.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.