Here’s a classic, buttery Keto Snowball Cookies recipe — also known as Mexican Wedding Cookies — melt-in-your-mouth and perfectly low-carb ❄️🍪
❄️ Keto Snowball Cookies
Ingredients (Makes ~18 cookies)
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1 cup almond flour
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¼ cup coconut flour
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½ cup unsalted butter, softened
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½ cup powdered erythritol or monk fruit sweetener
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1 tsp vanilla extract
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¼ tsp salt
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¾ cup finely chopped pecans (or walnuts)
For rolling
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½ cup powdered erythritol or monk fruit
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream butter: Beat butter and sweetener until light and fluffy.
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Flavor: Mix in vanilla and salt.
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Dry ingredients: Add almond flour and coconut flour; mix until dough forms.
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Fold in nuts.
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Shape: Roll dough into 1-inch balls and place on baking sheet.
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Bake: Bake 12–15 minutes, until bottoms are lightly golden (tops stay pale).
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Cool slightly: Let cool 5 minutes.
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Roll: While warm, gently roll cookies in powdered sweetener.
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Cool completely: Roll again if desired for a snowy finish.
Tips for Perfect Snowballs
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Use powdered sweetener only (granular won’t coat well)
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Dough too soft? Chill 20 minutes
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Toast nuts lightly for deeper flavor
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For extra richness, add 1 tbsp cream cheese
Storage
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Airtight container at room temp: 4–5 days
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Refrigerator: 10 days
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Freezer: 2 months
Approx Keto Macros (per cookie)
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Calories: ~110
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Fat: ~9g
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Protein: ~2g
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Net Carbs: ~1.5g
