Keto Snowball Cookies With Almond Flour – Buttery, Nutty, and Low-Carb
Keto snowball cookies are the holiday classic you grew up with, made low-carb without losing the buttery, melt-in-your-mouth texture. These tender little rounds are packed with toasted nuts, a hint of vanilla, and the soft sweetness of powdered erythritol. They look festive, taste nostalgic, and won’t nudge you off your goals.
Bake them for a cookie swap, bring them to a party, or stash a batch in your freezer for a quick treat. They’re easy, reliable, and taste like the real deal.
Keto Snowball Cookies With Almond Flour - Buttery, Nutty, and Low-Carb
Ingredients
Method
- Toast the nuts: Preheat oven to 350°F (175°C). Spread chopped nuts on a baking sheet and toast for 6–8 minutes, until fragrant.Cool completely.
- Lower the oven: Reduce oven temperature to 325°F (165°C). Line two baking sheets with parchment paper.
- Cream the butter and sweetener: In a large bowl, beat softened butter with 1/2 cup powdered sweetener until light and fluffy, about 2–3 minutes.
- Add flavorings: Mix in vanilla and almond extract.
- Add dry ingredients: Stir in almond flour and salt until a soft dough forms. Fold in cooled toasted nuts.
- Chill the dough: Cover and chill for 20–30 minutes.This helps the dough roll cleanly and prevents spreading.
- Shape: Scoop dough with a small cookie scoop or tablespoon and roll into balls about 1 inch in diameter. Place 1–2 inches apart on prepared sheets.
- Bake: Bake 14–17 minutes, until the bottoms are lightly golden and tops are set. They should not brown significantly on top.
- Cool slightly: Let cookies cool on the pan for 5–7 minutes.They’re delicate when hot.
- First roll: While still warm but not fragile, roll each cookie in the remaining 1/4 cup powdered sweetener to coat. Place on a rack to cool fully.
- Second roll: Once cooled, roll again for that classic “snowy” finish.
What Makes This Recipe So Good
- Classic flavor, keto-friendly ingredients: Almond flour and powdered keto sweetener create the same rich, crumbly texture without sugar or wheat.
- Melt-in-your-mouth texture: Butter, almond flour, and finely ground nuts give each bite a delicate, tender crumb.
- Simple and quick: One bowl, no complicated steps, and just a short chill to help the dough roll cleanly.
- Low-carb and gluten-free: Perfect for keto, grain-free, or gluten-free lifestyles.
- Make-ahead friendly: Freeze unbaked balls or baked cookies and roll in “snow” right before serving.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered erythritol or powdered allulose, divided (1/2 cup for dough, 1/4 cup for rolling)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional but lovely)
- 2 1/4 cups blanched almond flour, finely ground
- 1/4 teaspoon fine sea salt
- 3/4 cup finely chopped nuts (toasted pecans or walnuts are classics; almonds work too)
Instructions
- Toast the nuts: Preheat oven to 350°F (175°C). Spread chopped nuts on a baking sheet and toast for 6–8 minutes, until fragrant.Cool completely.
- Lower the oven: Reduce oven temperature to 325°F (165°C). Line two baking sheets with parchment paper.
- Cream the butter and sweetener: In a large bowl, beat softened butter with 1/2 cup powdered sweetener until light and fluffy, about 2–3 minutes.
- Add flavorings: Mix in vanilla and almond extract.
- Add dry ingredients: Stir in almond flour and salt until a soft dough forms. Fold in cooled toasted nuts.
- Chill the dough: Cover and chill for 20–30 minutes.This helps the dough roll cleanly and prevents spreading.
- Shape: Scoop dough with a small cookie scoop or tablespoon and roll into balls about 1 inch in diameter. Place 1–2 inches apart on prepared sheets.
- Bake: Bake 14–17 minutes, until the bottoms are lightly golden and tops are set. They should not brown significantly on top.
- Cool slightly: Let cookies cool on the pan for 5–7 minutes.They’re delicate when hot.
- First roll: While still warm but not fragile, roll each cookie in the remaining 1/4 cup powdered sweetener to coat. Place on a rack to cool fully.
- Second roll: Once cooled, roll again for that classic “snowy” finish.
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days. Add a piece of parchment between layers.
- Refrigerator: Keeps well for 10–12 days.Flavor actually deepens over time.
- Freezer (baked): Freeze for up to 2 months. Thaw at room temperature, then re-roll in powdered sweetener if needed.
- Freezer (unbaked): Freeze shaped dough balls on a sheet until solid, then transfer to a bag for up to 2 months. Bake from frozen at 325°F, adding 1–2 extra minutes.
Why This is Good for You
- Low-carb, blood sugar friendly: Almond flour and keto sweeteners keep net carbs low, helping you stay in ketosis.
- Healthy fats and fiber: Almonds and butter provide satiating fats, while almond flour adds fiber for better fullness.
- Gluten-free and grain-free: Great for gluten sensitivity or those avoiding grains.
- No refined sugar: Powdered erythritol or allulose offers sweetness without the sugar crash.
Pitfalls to Watch Out For
- Skipping the chill: Warm dough can spread or crack.A short chill keeps the shape neat.
- Overbaking: The tops won’t brown much. Pull them when the bottoms turn light golden and the edges look set.
- Wrong sweetener texture: Use powdered sweetener, not granulated. Granules won’t dissolve smoothly or coat well.
- Handling too hot: Let them rest on the pan before rolling.Hot cookies crumble easily.
- Humid storage: Moisture can melt the “snow.” Store airtight and re-roll if needed before serving.
Variations You Can Try
- Chocolate chip snowballs: Swap nuts for sugar-free mini chocolate chips, or use half nuts and half chips.
- Lemon-almond: Add 1 teaspoon lemon zest and skip the almond extract. Roll in powdered sweetener mixed with a pinch of zest.
- Spiced holiday: Add 1/2 teaspoon cinnamon and a pinch of nutmeg or cardamom to the dough.
- Pecan praline vibe: Use pecans, add 1/2 teaspoon maple extract (sugar-free), and a dash of cinnamon.
- Hazelnut “Ferrero” style: Use hazelnuts and add 2 teaspoons cocoa powder to the dough. Roll in powdered sweetener mixed with cocoa.
- Dairy-free: Use plant-based butter that’s firm and designed for baking.Skip if it’s very soft or oily.
FAQ
Can I use coconut flour instead of almond flour?
Coconut flour won’t work as a 1:1 swap here. It absorbs much more liquid and would make the dough dry and crumbly. If you need a nut-free option, look for a snowball recipe specifically formulated for coconut flour or sunflower seed flour.
What sweetener is best for rolling?
Powdered erythritol gives a classic snowy look and clean sweetness.
Powdered allulose tastes great but can draw a bit more moisture, so you may need to re-roll before serving. A powdered erythritol/monk fruit blend also works well.
How do I keep them from crumbling?
Make sure the butter is properly creamed, chill the dough briefly, and let the cookies cool a few minutes on the pan before the first roll. If your almond flour is coarse, sift it or use a finer brand for better binding.
Do I have to toast the nuts?
You don’t have to, but you should.
Toasting intensifies flavor and adds a gentle crunch that balances the soft cookie. It takes minutes and makes a big difference.
Why two rolls in sweetener?
The first roll sticks better while the cookies are warm. The second roll, after cooling, adds that full, snowy coating and evens out any spots that melted in.
How many carbs are in each cookie?
Exact macros depend on your ingredients and cookie size.
As a ballpark, a 1-inch cookie made with almond flour and erythritol often lands around 1–2g net carbs. For accuracy, plug your brand quantities into a nutrition calculator.
Can I add cocoa or matcha?
Yes. Add 1–2 teaspoons cocoa powder or 1 teaspoon culinary matcha to the dry ingredients.
You may need a teaspoon more almond flour if the dough feels sticky.
Final Thoughts
Keto snowball cookies with almond flour bring back everything you love about the original—crumbly texture, buttery richness, and that powdered “snow”—without the sugar. They’re simple to make, freeze beautifully, and fit right into a low-carb lifestyle. Keep the ingredients on hand, toast your nuts, and give the dough a quick chill.
You’ll have a festive, shareable treat that tastes like tradition and supports your goals.
