Sugar-Free Keto Snowball Cookies

These sugar-free keto snowball cookies are buttery, nutty, and delicately sweet, with a melt-in-your-mouth crumb and a festive powdered sweetener coating. Almond flour and chopped pecans or walnuts create a classic shortbread-style texture while keeping the carbs low, and powdered erythritol or monk fruit sweetener provides the signature snowy finish. Perfect for holiday cookie trays, make-ahead treats, or edible gifts, each cookie delivers holiday nostalgia in a strictly keto-friendly package.

Course Dessert, Holiday baking, Snack

Cuisine American, Keto, Low Carb

Keyword almond flour cookies, holiday cookies, keto Christmas cookies, keto snowball cookies, low carb dessert, sugar-free cookies

Prep Time 20

Cook Time 15

Total Time 1 5

Servings cookies

Calories 120kcal

Equipment

Mixing bowl
hand mixer or stand mixer
baking sheet
parchment paper or silicone baking mat
cooling rack
Small cookie scoop or tablespoon

Ingredients

For the keto snowball cookies

1 cup unsalted butter, softened to room temperature
2/3 cup powdered erythritol or powdered erythritol–monk fruit sweetener plus more for coating cookies
2 teaspoons vanilla extract
1/4 teaspoon almond extract optional but recommended
2 1/4 cups blanched fine almond flour not almond meal
1/4 cup coconut flour
1/4 teaspoon fine sea salt
1 cup finely chopped pecans or walnuts lightly toasted and cooled for best flavor

For rolling and coating

1 cup powdered erythritol or powdered erythritol–monk fruit sweetener for rolling the warm and cooled cookies

Instructions

Line one or two baking sheets with parchment paper or silicone baking mats and set aside.
If desired, toast the chopped pecans or walnuts in a dry skillet over medium heat until fragrant, then spread them out to cool completely.
In a large mixing bowl, beat the softened butter with a hand mixer until smooth and creamy.
Add the powdered sweetener, vanilla extract, and almond extract to the butter and beat until light, fluffy, and well combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the almond flour, coconut flour, and salt until evenly blended and no lumps remain.
Add the dry ingredients to the creamed butter mixture and mix on low speed just until a soft, thick dough forms and the flour is fully incorporated.
Fold the cooled chopped nuts into the dough with a spatula until they are evenly distributed throughout.
Cover the bowl and refrigerate the dough for at least 30 minutes, or until it is firm enough to roll into balls without sticking to your hands.
Toward the end of the chilling time, preheat your oven to 350°F and adjust the oven rack to the center position.
Use a small cookie scoop or tablespoon to portion the dough and roll it between your palms into smooth balls about 1 inch in diameter, then arrange them on the prepared baking sheet with a little space between each cookie.
Bake the cookies for 12 to 15 minutes, or until they are set and just turning lightly golden on the bottoms while the tops remain pale.
Allow the cookies to cool on the baking sheet for about 5 minutes until they are firm enough to handle but still warm.
Place 1 cup of powdered sweetener for coating in a shallow bowl and gently roll each warm cookie in the sweetener until well coated, then transfer the coated cookies to a cooling rack to cool completely.
Once the cookies are fully cooled, roll them in the powdered sweetener a second time for an extra snowy coating, gently shaking off any excess.
Store the finished keto snowball cookies in an airtight container at room temperature or in the refrigerator and dust with a little more powdered sweetener just before serving if desired.

Notes

For the best texture, use finely ground blanched almond flour rather than coarse almond meal, which can make the cookies gritty and more fragile. Chilling the dough is essential because it allows the butter to firm up, helping the snowball cookies hold their round shape instead of spreading into flat discs. To keep the coating smooth and snowy, always use powdered sweetener and avoid granulated varieties, which will not melt into the surface of the cookies. These cookies freeze well after baking; freeze in a single layer until solid, then transfer to an airtight container with parchment between layers and add a fresh coating of powdered sweetener after thawing.

Nutrition