Zero Carb Pecan Snowball Cookies

Zero Carb Pecan Snowball Cookies are buttery, soft, and melt-in-your-mouth treats made with low-carb ingredients and crunchy pecans. These cookies are perfect for keto and sugar-free lifestyles while still delivering the classic snowball cookie texture and flavor.

Ingredients

• 1 cup finely ground pecans
• 1 cup almond flour
• 1/2 cup unsalted butter, softened
• 1/3 cup powdered erythritol or keto powdered sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For coating:

• 1/2 cup powdered erythritol

Instructions

1. Preheat the oven
   Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. Prepare the pecans
   If not already ground, pulse pecans in a food processor until finely ground but not turned into pecan butter.
3. Cream butter and sweetener
   In a large mixing bowl, beat softened butter and powdered erythritol together until smooth and creamy.
4. Add flavoring
   Mix in vanilla extract and salt.
5. Add dry ingredients
   Stir in almond flour and ground pecans until a soft dough forms. The dough should hold together easily when pressed.
6. Shape the cookies
   Scoop about 1 tablespoon of dough and roll into small balls. Place them on the prepared baking sheet about 1 inch apart.
7. Bake
   Bake for 12 to 15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
8. Cool slightly
   Allow cookies to cool on the baking sheet for 5 minutes. They will be delicate while hot.
9. Coat in powdered sweetener
   While still slightly warm, roll each cookie in powdered erythritol until evenly coated.
10. Cool completely and coat again
    Once completely cooled, roll the cookies a second time for the classic snowball appearance.

Serving Suggestions

Serve with coffee, tea, or hot chocolate. These cookies are ideal for holiday platters, dessert trays, or quick low-carb snacks.

Storage

Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. They can also be frozen for up to 2 months.

Tips

• Use very finely powdered sweetener for the smoothest coating.
• Toast the pecans lightly before grinding for deeper flavor.
• Do not overbake, as the cookies should remain tender.
• A second coating of powdered sweetener gives the best snowy finish.