Servings: 24 cookies Total Time: 25 minutes Difficulty: Easy Calories per Serving: 85 kcal Macros: 1g Protein / 1.5g Net Carbs / 8g Fat / 1g Fiber
A Melt-in-Your-Mouth Holiday Classic—Without the Carbs
There is something magical about a cookie that literally dissolves on your tongue, leaving behind the rich, toasted flavor of pecans and a hint of sweet vanilla. These Keto Pecan Snowball Cookies (also known as Mexican Wedding Cookies or Russian Tea Cakes) are the ultimate solution for anyone following a ketogenic lifestyle who refuses to miss out on holiday traditions. By swapping traditional white flour for superfine almond flour and using a powdered erythritol blend, we’ve recreated that signature “sandy” texture that defines a perfect snowball cookie.
Staying in ketosis during the dessert course can be a challenge, but these buttery bites make it effortless. They are naturally grain-free and gluten-free, focusing on healthy fats from pecans and grass-fed butter to keep your energy stable and your sweet tooth satisfied. Because they are so low in net carbs, you can enjoy a couple with your afternoon coffee without worrying about a blood sugar spike or falling out of fat-burning mode.
This recipe is a favorite for keto followers because it requires zero eggs and very few ingredients, making it a reliable “pantry staple” treat. Whether you are filling up a holiday tin for friends or just looking for a quick macro-friendly snack, these cookies deliver that nostalgic comfort-food feeling with a clean, sugar-free profile.
Look at the Recipe
- Sensory Appeal: A delicate, snowy white exterior that crumbles into a rich, buttery, nutty center.
- Flavor Highlight: Deeply toasted pecans balanced by a light, cool sweetness from the powdered “sugar” coating.
- Keto Benefit: High in healthy fats and ultra-low in net carbs, making them a perfect fat bomb style dessert.
Ingredients Needed
The Cookie Base
- 2 cups superfine blanched almond flour
- 1/2 cup pecans, very finely chopped (almost pulsed into a meal)
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1/2 cup unsalted butter, softened (use grass-fed for best flavor)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
The “Snow” Coating
- 1/2 cup powdered erythritol or monk fruit sweetener
How to Make Our Keto Pecan Snowball Cookies
- Prep Your Station: Preheat your oven to 325°F. Line a baking sheet with parchment paper. Low-and-slow is the key here; we want these cookies to firm up without browning too much.
- Cream the Butter: In a large bowl, beat the softened butter with 1/3 cup of the powdered sweetener until light and fluffy. Stir in the vanilla extract.
- Mix Dry Ingredients: Incorporate the almond flour, salt, and finely chopped pecans. Mix until a thick, slightly crumbly dough forms. If the dough feels too soft, chill it in the fridge for 15 minutes to make rolling easier.
- Roll the Snowballs: Scoop about 1 tablespoon of dough at a time and roll into 1-inch balls. Place them on the prepared baking sheet about an inch apart (they won’t spread much).
- Bake to Set: Bake for 12–15 minutes. The bottoms should be just barely golden, but the tops should remain pale.
- The Double Dust: This is the secret! Let the cookies cool for about 5–10 minutes until they are warm but not hot. Roll each cookie in the extra powdered sweetener. Let them cool completely on a wire rack, then roll them one more time for that thick, snowy finish.
Storage & Serving Suggestions
Storing: Place cookies in an airtight container at room temperature for up to 5 days. For a firmer texture, they are delicious kept in the refrigerator. Freezing: These cookies freeze beautifully! Freeze them in a single layer before transferring to a bag. They can be eaten straight from the freezer for a cold, buttery treat. Serving Pairings: These are best served with a cup of bulletproof coffee or a hot cup of unsweetened almond milk tea. The fats in the cookies help round out the caffeine for a steady energy boost.
Tips & FAQs
Why did my cookies crumble? Keto baking relies on the cookies cooling completely to “set.” Almond flour is more fragile than wheat flour while warm. Let them reach room temperature before you handle them too much!
Can I use walnuts instead of pecans? Yes, walnuts or even toasted hazelnuts make a fantastic keto-friendly substitute. Just ensure they are chopped very finely to keep the cookie’s delicate structure.
My sweetener tastes “cool” or minty—is that normal? Erythritol can have a natural “cooling effect” on the tongue. To minimize this, ensure you are using a high-quality powdered blend (like Swerve or Lakanto) and toast your pecans beforehand to provide a strong savory contrast.
Can I make these dairy-free? You can substitute the butter with softened coconut oil (refined if you don’t want a coconut taste), though the cookies will be slightly more fragile.
