Related reading: 5 Healthy Snacks That Kill Sugar Cravings
The snowball cookies also known as Russian Tea Cakes, Mexican Wedding Cookies, Butterballs or Greek snowballs are a classic holiday favorite made only with a handful of ingredients. They are buttery and soft and tastes so good.
They are called snowball cookies because they get rolled in confectioners sugar and resemble tiny snowballs.
While the original recipe uses lots of regular flour and sugar, this low-carb version from Kelly Kwok, the cook and recipe developer behind Life Made Sweeter, uses almond flour, monk fruit sweetener, and other low carb ingredients.
Related reading: 6 Damaging Effects Of Sugar On Your Body
This keto snowball cookies recipe can produce 15 cookies, and each cookie contains only 3 grams of carbs and 2 grams of fiber! With only 1 gram of net carbs per cookie, you can eat several of them without getting kicked out of ketosis!
Related reading: Best Carbs To Eat For Weight Loss
Monk Fruit Sweetener
These keto snowball cookies are sweetened with a powdered monk fruit extract, a zero carb sweetener. Monk fruit is a small fruit grown in South East China and is also known as Luo Han Guo, Lo Han and Buddha fruit.
Related reading: 4 Best Natural Low Carb Sweeteners
The sweetness comes from a substance called mogroside, an antioxidant, which is said to be 100–250 times sweeter than sugar but without the calories.
If you find other low carb sweeteners upset your digestion then try monk fruit extract. People often find it does not cause any problems although it is often mixed with other sweeteners such as erythritol so be sure to read the labels carefully.
Redmond Real Salt
I’ve replaced the ordinary sea salt in the original ingrdients with Redmond Real Salt because this will not contain any plastic microfibers as regular sea salt does. Redmond Salt comes from ancient sea beds that were formed before plastic became such a problem.
For other low carb or keto cookie recipes try this Keto Chocolate Chip Cookies Recipe or this low carb chocolate
Keto Snowball Cookies
Makes 15 approx
- ½ cup unsalted grass-fed butter, softened
- 1 ⅔ cups superfine blanched almond flour
- ⅔ cups powdered monk fruit sweetener
- 1 tsp pure vanilla extract
- 1 tsp unsweetened almond milk
- pinch of fine Redmond Real Sea Salt
- 1 cup finely chopped pecans
- Sifted powdered sweetener for coating
1. Cream the butter and powdered sweetener ogether with a hand or stand mixer in a large bowl. Mix until it becomes light and fluffy. Add the almond flour, vanilla, and salt and mix all ingredients together until the dough forms a ball.
2. Add the chopped pecans and mix again until all ingredients are well combined. Using your hands, knead the dough until it forms into a large ball. If the dough seems dry and won’t come together, add a little milk. On the other hand, if the dough seems too wet, you can carefully add a little more almond flour.
3. Next, line baking sheets with non bleached parchment paper. Take tablespoon sized portions of dough and roll into balls. Place them on the cookie sheets making sure they are two inches apart. Place in the freezer for 15 minutes. While the dough is freezing, preheat the oven to 375℉ (190°C).
4. Bake the cookies for 12 to 14 minutes or until the bottoms turn golden brown. Rotate the baking sheets halfway through. Make sure you don’t overbake the cookies. Remove from oven and allow to cool a little.
5. Sift ½ cup powdered sweetener into a medium bowl and roll the cookies in it. Place the cookies on a cooling rack and when the cookies have completely cooled roll them again in the powdered sweetener for an extra layer.
6. If not eaten immediately they can be stored in an airtight container for up to three days or in the freezer for up to a month.
Check out Kelly’s video of how to prepare these tasty keto snowball cookies.