Introduction

Keto Pecan Snowball Cookies are the ultimate treat for anyone following a ketogenic or low-carb diet. These delicate, buttery cookies melt in your mouth and are packed with the rich, nutty flavor of toasted pecans. Inspired by traditional snowball cookies, often served during the holidays, this keto-friendly version allows you to indulge in a guilt-free version of a classic favorite. With a combination of healthy fats, fiber, and low-carb ingredients, these cookies satisfy your sweet tooth while keeping your body in ketosis.

Whether you’re hosting a holiday gathering, need a quick snack, or simply want to enjoy a delightful dessert, these Keto Pecan Snowball Cookies are the perfect option. With just a few ingredients and easy-to-follow steps, you can create a batch of cookies that are not only delicious but also keto-friendly and low in carbs.

In this comprehensive guide, we will explore the recipe, ingredients, instructions, nutrition facts, and more, to ensure that you achieve the best keto pecan snowball cookies every time. This recipe is perfect for holiday baking, meal prep, or simply satisfying your craving for a sweet treat without derailing your low-carb lifestyle.

What Are Keto Pecan Snowball Cookies?

Pecan snowball cookies, traditionally made with flour, butter, and powdered sugar, are a holiday favorite. They are typically spherical, soft cookies that are coated in powdered sugar, giving them a snowball-like appearance. This keto-friendly variation swaps out the high-carb ingredients for low-carb alternatives, allowing you to enjoy the same wonderful taste and texture without the added sugars or carbs.

In this recipe, we use almond flour as a base, which is an excellent substitute for traditional flour. The healthy fats come from butter, pecans, and coconut flour, while erythritol and stevia take the place of refined sugar. The end result is a deliciously crumbly, melt-in-your-mouth cookie that’s rich in flavor and perfect for your ketogenic lifestyle.

Ingredients (Makes 20 Cookies)

Here’s a breakdown of the ingredients required to make these Keto Pecan Snowball Cookies:

For the Cookie Dough:

  • 2 cups almond flour – Almond flour is the main flour alternative in this recipe. It has a mild flavor and provides a similar texture to traditional flour, making it perfect for keto baking.
  • 1/2 cup pecans, finely chopped – Pecan nuts give these cookies their signature nutty flavor. They also provide a healthy source of fats and add a crunchy texture.
  • 1/4 cup coconut flour – Coconut flour absorbs more liquid than almond flour, and using it in this recipe helps create a firmer dough, which is key for shaping the cookies.
  • 1/2 cup unsalted butter, softened – Butter provides richness and tenderness to the cookies. Using unsalted butter allows you to control the level of salt in your recipe.
  • 1/4 cup powdered erythritol – Erythritol is a keto-friendly sweetener that doesn’t affect blood sugar. Using powdered erythritol helps create a smooth texture in the dough.
  • 1 teaspoon vanilla extract – Vanilla adds a warm, aromatic flavor to the cookies and complements the sweetness of the erythritol and pecans.
  • 1 large egg – The egg acts as a binding agent and helps hold the dough together.
  • 1/4 teaspoon salt – A pinch of salt balances the sweetness of the cookies and enhances the overall flavor.

For Coating:

  • 1/4 cup powdered erythritol (for dusting) – This will be used to coat the cookies after they are baked, giving them the signature snowball-like appearance.

Instructions

Step 1: Preheat the Oven

Before you start preparing the cookie dough, preheat your oven to 350°F (175°C). This ensures that the oven is at the perfect temperature when your cookies are ready to bake.

Step 2: Prepare the Baking Sheet

Line a baking sheet with parchment paper or use a silicone baking mat. This will prevent the cookies from sticking to the pan and make cleanup easier.

Step 3: Toast the Pecans

While the oven is heating, toast the pecans to enhance their flavor. Spread them out in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until they become fragrant and lightly browned. Be sure to watch them closely, as nuts can burn quickly. Once toasted, remove them from the oven and let them cool. After they cool, finely chop them using a sharp knife or food processor.

Step 4: Prepare the Cookie Dough

In a large mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and salt. Stir these dry ingredients together until well combined.

Next, add the softened butter, egg, and vanilla extract to the dry mixture. Use a hand mixer or stand mixer to blend everything together until a dough forms. The dough should be slightly sticky but manageable.

Fold in the finely chopped toasted pecans until evenly distributed throughout the dough. The pecans should be well incorporated into the dough but not overmixed.

Step 5: Shape the Cookies

Using your hands, roll the dough into small 1-inch balls. If the dough is too sticky to handle, you can lightly wet your hands with water or coat them in a small amount of coconut flour to make shaping easier. Place each dough ball on the prepared baking sheet, leaving some space between each cookie to allow for even baking.

Step 6: Bake the Cookies

Bake the cookies in the preheated oven at 350°F (175°C) for 10-12 minutes, or until they are lightly golden on the edges. Since these cookies are quite delicate, keep an eye on them to avoid overbaking. Once done, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Step 7: Coat the Cookies

Once the cookies have cooled completely, it’s time to coat them in powdered erythritol. Place the remaining 1/4 cup powdered erythritol into a small bowl. Roll each cookie in the erythritol until it is evenly coated, then return it to the wire rack.

You can also sift the erythritol over the cookies for a more even and delicate coating. The powdered erythritol will give the cookies a snowball-like appearance, making them festive and ready to serve.

Step 8: Serve and Enjoy

Once coated, the Keto Pecan Snowball Cookies are ready to be enjoyed! Serve them immediately, or store them in an airtight container for up to one week. These cookies are perfect for any occasion, whether it’s a holiday party, a keto-friendly dessert, or a snack during the day.

Nutritional Information (Per Serving)

These Keto Pecan Snowball Cookies are an excellent treat for anyone on a low-carb or ketogenic diet. Here’s the approximate nutritional breakdown for one cookie (based on a total yield of 20 cookies):

  • Calories: 120 kcal
  • Fat: 11g
    • Saturated Fat: 5g
    • Monounsaturated Fat: 4g
  • Carbohydrates: 3g
    • Fiber: 2g
    • Net Carbs: 1g
  • Protein: 2g
  • Cholesterol: 35mg
  • Sodium: 75mg
  • Potassium: 45mg
  • Sugar: 0g (Sweetened with erythritol)

Weight Watchers (WW) SmartPoints

If you’re following the Weight Watchers (WW) program, these keto pecan snowball cookies are a low-point option that won’t derail your progress. Below are the approximate SmartPoints for each serving:

  • SmartPoints (Green): 3 points
  • SmartPoints (Blue): 2 points
  • SmartPoints (Purple): 2 points

Tips for Making the Best Keto Pecan Snowball Cookies

  1. Use Fresh Pecans: Fresh pecans will provide the best flavor for these cookies. If possible, buy them whole and toast them yourself for maximum freshness and flavor.
  2. Chill the Dough: If the dough becomes too soft and difficult to work with, chill it in the fridge for 20-30 minutes. This will help the dough firm up, making it easier to roll into balls.
  3. Store Properly: To preserve freshness, store the cookies in an airtight container at room temperature for up to 1 week, or refrigerate them for up to 2 weeks. You can also freeze the cookies for up to 2 months. Just let them thaw at room temperature before serving.
  4. Adjust the Sweetness: If you prefer a sweeter cookie, feel free to adjust the amount of powdered erythritol to your taste. You can add up to an additional 1/4 cup if desired.
  5. Experiment with Other Nuts: If you don’t have pecans on hand, feel free to substitute with walnuts, macadamia nuts, or almonds for a slightly different flavor.
  6. Make Mini Snowballs: For smaller portions, you can roll the dough into mini snowballs, which will reduce the calorie count per cookie while still providing the same delicious flavor.

Conclusion

These Keto Pecan Snowball Cookies are a delicious, guilt-free alternative to traditional snowball cookies. With their rich buttery flavor, crunchy toasted pecans, and snowy sweet coating, they provide the perfect treat to satisfy your sweet tooth while maintaining your ketogenic lifestyle. They are low in carbs, high in healthy fats, and completely customizable to suit your flavor preferences.

These cookies are not only ideal for the holiday season but also make for a great snack or dessert throughout the year. With their simple preparation and minimal ingredients, these cookies are a must-try for anyone following a keto, low-carb, or gluten-free diet.

Enjoy these Keto Pecan Snowball Cookies for a sweet indulgence that aligns perfectly with your healthy lifestyle goals!