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Keto Snowball Cookies With Almond Flour - Buttery, Nutty, and Low-Carb

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. Lower the oven: Reduce oven temperature to 325°F (165°C). Line two baking sheets with parchment paper.
  3. 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.
  4. Add flavorings: Mix in vanilla and almond extract.
  5. Add dry ingredients: Stir in almond flour and salt until a soft dough forms. Fold in cooled toasted nuts.
  6. Chill the dough: Cover and chill for 20–30 minutes. This helps the dough roll cleanly and prevents spreading.
  7. 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.
  8. Bake: Bake 14–17 minutes, until the bottoms are lightly golden and tops are set. They should not brown significantly on top.
  9. Cool slightly: Let cookies cool on the pan for 5–7 minutes. They’re delicate when hot.
  10. 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.
  11. Second roll: Once cooled, roll again for that classic “snowy” finish.