Ingredients:
- 1 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered erythritol (or sweetener of choice, adjust to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup finely chopped pecans (or other nuts if preferred)
- Extra powdered erythritol for rolling
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Make the Dough:
- In a large mixing bowl, beat the softened butter with the powdered erythritol until smooth and creamy.
- Add the vanilla extract and salt, then mix well.
- Gradually add in the almond flour, mixing until a dough forms.
- Stir in the chopped pecans, ensuring they are evenly distributed throughout the dough.
- Form the Cookies:
- Using your hands, roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Leave a little space between each cookie.
- Gently flatten each cookie with the palm of your hand, as they won’t spread much during baking.
- Bake the Cookies:
- Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges.
- Coat with Powdered Sweetener:
- While the cookies are baking, place some powdered erythritol in a small bowl.
- Once the cookies are done baking, let them cool for about 5 minutes on the baking sheet before transferring them to a cooling rack.
- While still warm, gently roll each cookie in the powdered erythritol to coat it in the sweetener.
- Serve:
- Allow the cookies to cool completely. The cookies will firm up as they cool, and the buttery texture will shine through.
These Keto Pecan Snowball Cookies are a perfect low-carb, sugar-free treat for the holidays or anytime you’re craving something sweet! Enjoy!
