Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol or your preferred keto sweetener
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans
- Pinch of salt
- Optional: Powdered erythritol for dusting
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, shredded coconut, and a pinch of salt. Set aside.
- Cream Butter and Sweetener: In a large bowl, beat the softened butter and erythritol together until smooth and fluffy. You can use a hand mixer or stand mixer for this.
- Add Vanilla and Pecans: Mix in the vanilla extract and chopped pecans until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture, stirring until the dough comes together. The dough should be slightly crumbly but hold together when pressed.
- Form Cookies: 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.
- Bake: Bake the cookies for about 12-15 minutes or until they are golden brown on the edges.
- Cool and Dust: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered erythritol for that “snowball” effect.
- Enjoy: Serve and enjoy your delicious Keto Pecan Snowball Cookies!
