Keto Snowball Cookies
These keto snowball cookies are a holiday classic made low carb with just a handful of ingredients. They couldn't be any easier to make and they are melt in your mouth delicious!
Ingredients
- 2 1/2 cups Wholesome Yum Superfine Almond Flour
- 3/4 cups Besti Monk Fruit and Allulose Powdered Sweetener divided
- 1/4 teaspoon pink salt
- 1/2 cup butter room temperature
- 2 teaspoons real vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Add the almond flour, 1/2 cup of the powdered erythritol, and sea salt to a large bowl and mix to combine. Add the butter and vanilla and mix until a soft dough forms.
- Using a small cookie scooper, scoop the cookie dough and roll into 24 balls.
- Place them on 2 baking sheets, spacing 1-inch apart.
- Bake for 10 minutes, then let cool slightly before transferring to a cooling rack.
- Dust with the remaining powdered erythritol (I use this small, fine-mesh sieve).
- Allow the cookies to cool completely, they will taste undercooked if you eat them while they're warm.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 104.98kcalCarbohydrates: 2.56gProtein: 2.52gFat: 9.66gSaturated Fat: 2.87gCholesterol: 10.17mgSodium: 56.7mgFiber: 1.46gSugar: 0.58g
Tried this recipe?Let us know how it was!