Name: Melt-in-Your-Mouth Keto Pecan Snowballs
Prep time: 20 min
Cook time: 18 min
Total time: 1 h 8 min
Yield: 15
Cuisine: American
Ingredients: 1/2 cup unsalted butter (softened to room temperature (113g)); 1/2 cup granular erythritol sweetener (such as Swerve) (91g); 1 large egg (room temperature); 1 1/2 tsp vanilla extract (7.5 ml); 2 cups superfine almond flour (spooned and leveled (about 224g)); 1 cup pecan halves (finely chopped or pulsed in food processor (110g)); 1 tsp baking powder (4g); 3/4 tsp ground cinnamon (2g); 1/4 tsp fine sea salt (1.5g); 1/2 cup powdered erythritol sweetener (sifted (60g))

Description

These tender, buttery cookies offer a classic American holiday experience without the sugar spike. By swapping traditional walnuts for sweet, buttery pecans and using finely ground almond flour, we’ve created a texture that truly melts in your mouth. This recipe is perfect for blood sugar management, delivering all the nostalgia of a “Russian Tea Cake” or “Mexican Wedding Cookie” with a fraction of the carbs.

Ingredients

Scale

Wet Ingredients & Sweetener

1/2 cup unsalted butter (softened to room temperature (113g))
1/2 cup granular erythritol sweetener (such as Swerve) (91g)
1 large egg (room temperature)
1 1/2 tsp vanilla extract (7.5 ml)

Dry Ingredients

2 cups superfine almond flour (spooned and leveled (about 224g))
1 cup pecan halves (finely chopped or pulsed in food processor (110g))
1 tsp baking powder (4g)
3/4 tsp ground cinnamon (2g)
1/4 tsp fine sea salt (1.5g)

Coating

1/2 cup powdered erythritol sweetener (sifted (60g))

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Instructions

Cream the butter: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and 1/2 cup granular sweetener together. Continue beating on medium-high speed for 2-3 minutes until the mixture is pale and fluffy.
Incorporate wet ingredients: Scrape down the sides of the bowl. Add the egg and vanilla extract. Beat on medium speed just until fully combined and smooth.
Mix the dry ingredients: In a separate medium bowl, whisk together the almond flour, baking powder, cinnamon, and salt. Ensure there are no large lumps of flour. Stir in the finely chopped pecans.
Combine and chill: With the mixer on low speed, gradually add the dry almond/pecan mixture to the wet ingredients. Mix only until a dough forms (do not overmix). Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. Note: Chilling helps the cookies maintain their round shape while baking.
Preheat and shape: While the dough chills, preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Scoop the chilled dough and roll into 1-inch balls. Place them on the prepared baking sheets, spaced about 1 inch apart.
Bake: Bake for 16 to 18 minutes. The cookies should be set and just barely turning golden on the bottom edges (tops should remain pale).
Cool: Remove from the oven. Let the cookies cool on the baking sheet for at least 10 minutes. They are very fragile when hot and will crumble if moved too soon. Transfer to a wire rack to cool completely.
Coat: Place the powdered sweetener in a small, shallow bowl. Once the cookies are fully cooled, gently roll each one in the powder until generously coated.

Notes

Wellness Insight: These cookies are expertly designed to be low-glycemic, with a very low net carb count owed to fiber-rich almond flour and nuts. However, please note that while they are friendly to blood sugar levels, they are calorie-dense and contain saturated fats from the butter and nuts. Additionally, they are rich in sugar alcohols (erythritol), which can cause digestive sensitivity in some individuals if consumed in large quantities. We recommend enjoying the suggested serving size as a delightful occasional treat rather than a daily staple, particularly for those monitoring heart health.
Nut Texture: Be careful not to over-process the pecans in a food processor, or they will turn into nut butter. You want fine crumbs for the best texture.
Cooling is Key: Do not attempt to roll warm cookies in the powdered sweetener; the sweetener will melt and become sticky. The cookies must be room temperature.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Allergy Alert: This recipe contains Tree Nuts (Almonds, Pecans), Dairy (Butter), and Egg.
Dairy-Free Option: Substitute the butter with a vegan butter stick or solid refined coconut oil (texture may be slightly crispier).

These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.

Nutrition

Calories: 195