Growing up, my mom and dad have always loved making family traditions for my two little sisters and I. For our birthdays, my mom makes our favorite meals and my dad makes the cake that we request. Then, for Christmas, we make desserts as a family and have a table of yummy treats to snack on throughout the day.
🎅🤶 That family tradition started when I was about 12 years old and honestly, I am a fan. One of my favorite desserts that we would make were snow ball cookies! These keto pecan snow ball cookies, also known as Mexican Wedding Cake cookies, take me back to the good old days. These have instantly become one of my favorite holiday keto cookies! Nutty, buttery, and honestly, addictive! You can’t stop at one.
keto pecan snowball cookies
Prep Time: 5 Min Cook Time: 10 Min Total Time: 15 minutes Yield: 18 Cookies Category: Desserts Method: Baking Cuisine: American
these Keto Pecan Snowball Cookies are the perfect treat during the holidays! These classic favorites are melt in your mouth delicious.
INGREDIENTS
Cookies
1 cup finely chopped pecans
1 stick of butter
1/2 cup lakanto powdered sweetener, or swerve confectioner
1 1/2 cup almond flour
1 tsp vanilla extract
40 drops Liquid Stevia
Pinch of Salt
Coating
1/4 cup lakanto powdered sweetener to roll balls in
INSTRUCTIONS
Add the pecans to a processor and pulse until ground. Set aside.
In a bowl using mixer, mix the butter and powdered sugar until creamy.
Add the flour, vanilla, sweetener, salt, and chopped pecans. Mix well again.
Chill dough for at least 1 hour (helps keep from spreading and flattening)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Roll the dough into 1″ balls in the palm of your hand.
Bake for 10 minutes.
Immediately roll the cookie balls in swerve confectioners sugar for first coating.
Allow the cookies to cool completely and then roll them in a second coating of the confectioners sugar.
Store in an airtight container at room temperature.