Maple Snowball Cookies recipe brings together ground pecans, creamy butter, and almond flour to create a Keto holiday cookie you will enjoy all year around!
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One of my favorite childhood cookies were Snowball Cookies. In other parts of the world they may also be referred to as Russian Tea Cakes, Mexican Wedding Cookies, Italian Wedding Cookies or Nutty Fingers.
They are sometimes round, like these Keto Snowball Cookies, or can be oblong, finger shaped cookies.
Regardless of what they are called, does it get any better than these bite sized, nutty, shortbread cookies rolled around in a flurry of powdered sugar? I can’t imagine!
These are a take on those traditional cookies with a Keto makeover. Made with almond flour in place of flour and powdered Allulose instead of sugar, they’re not only the perfect gluten free Christmas cookie, they are great anytime of the year.
Added maple flavoring send these right over the top and are sure to be your new favorite go-to, easy to make, Keto cookie recipe.
Another great thing about these Keto cookies is they are perfect as part of a Christmas gift basket. If you have low carb friends or family, just imagine how thrilled they’ll be to know they get to enjoy these homemade Christmas goodies without all the additional carbs.
What’s in Keto Maple Pecan Snowball Cookies
*Exact measurements are listed in the recipe card below.
How to Make Keto Maple Pecan Snowball Cookies
Toast them in the oven for 7-8 minutes or until fragrant. Careful not to burn them. Once they have cooled, chop them into very small pieces.
Add in the almond flour, chopped pecans and salt, then mix until well combined.
Preheat your oven to 375F and bake the cookies for 8-10 until slightly golden.
Allow them to cool slightly, then roll in the 1/4 cup of Allulose and allow them to cool completely.
Once the cookies have cooled, roll them a second time in the Allulose.
Tips for Making the Best Maple Snowball Keto Cookies
With just a handful of low carb ingredients, you can have the most mouth-watering cookies in just minutes. Here are a few tips to ensure your Keto Maple Snowball Cookies turn out perfect every time:
The Best Sweetener for Keto Snowball Cookies
Because these low carb cookies are rolled in powdered sweetener, it is important to use one with the best flavor. Allulose doesn’t have the cooling effect that Swerve tends to have so I strongly recommend it. Some people do not seem to notice the cooling effect of Swerve so if that’s what you have on hand, feel free to use it.
Can I Use Coconut Flour Instead of Almond Flour?
Gluten free flours like coconut and almond flours are often used in Keto baked goods. Though both have good baking properties, they are not treated alike. For this recipe, you’ll want the cookies to have a delicate texture but stay together well. For that reason, coconut flour does not work as well as almond flour in this gluten free Snowball Cookie recipe.
What Helps Snowball Cookies Keep Their Shape?
Unless you want flat cookies, do not skip freezing the dough step. Because cold butter in these low carb cookies takes longer to melt than room-temperature butter, it allows the cookies to bake without losing their shape.
How to Keep Your Snowball Cookies from Crumbling
The number one key to baking cookies made with almond flour is to allow them to cool completely before moving around.
Though they smell amazing and you’ll be so tempted to rush this step, by allowing them time to cool, it will ensure they hold together well.
How to Ensure Gluten Free Cookies Bake Evenly
The key to even baking is even mixing. To evenly distribute the ingredients, it’s important for you to use room temp ingredients. Allow time for the egg and butter to sit out in plenty of time before using it.
Can You Freeze Maple Snowball Keto Cookies?
You sure can. These low carb cookies freeze amazingly. Just take the left overs, if your lucky enough to have any, and put them in an air tight container in single layers. Place parchment paper between the layers to keep them from sticking while frozen. Freeze for up to a couple of months.
To thaw, just put them in the fridge over night and serve. They will taste just as good as when first baked.
What are the Carbs in Pecan Snowball Cookies?
Because these Keto Snowball Cookies use all low carb ingredients, a serving size, 3 cookies, only has 3 net carbs. This is great compared to the traditional version that has approximately 14 grams of carbs per serving!
Are Cookies Made with Almond Flour Keto?
They are! Almond flour is gluten free, low in carbs, high in fiber, protein and fat! And the the only ingredients in almond flour are ground almonds with the skin removed. Plus, almond flour is rich in nutrients like vitamin E, which is a great antioxidant.
More Keto Desserts Using Almond Flour
Because almond flour is such a great low carb ingredient for baking, you can make many Keto friendly desserts without all the guilt. Check out some of these gluten free recipes for some inspiration:
- Strawberry Cupcakes
- Pumpkin Coffee Cake
- Salted Caramel Cheesecake Bars
- Mini Lemon Curd Tarts
- Chocolate Cupcakes with Peanut Butter Frosting
- Blueberry Muffins
- Pumpkin Whoopie Pies
More Keto Cookie Recipes
- Chocolate Chip Cookies
- Coconut Meringue Cookies
- White Chocolate Macadamia Cookies
- Chocolate Dipped Shortbread Cookies
- Snickerdoodle Cookies
- Mocha Meringue Cookies
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Keto Maple Pecan Snowball Cookies
- Preheat oven to 350F. Add the pecans to a baking sheet lined with parchment paper. Toast them in the oven for 7-8 minutes or until fragrant. Careful not to burn them. Once they have cooled, chop them into very small pieces.
- In a large mixing bowl, mix together 1/3 cup of allulose and butter using a hand mixer. Once combined and fluffy, mix in the egg, maple and vanilla extracts.
- Add in the almond flour, chopped pecans and salt, then mix until well combined.
- Using a mini cookie scoop, form the dough into balls and place on a baking sheet lined with parchment paper or a Silpat. Freeze for 15 minutes, then bake for 8-10 minutes at 375F or until slightly golden. Allow them to cool slightly, then roll in the 1/4 cup of allulose and allow them to cool completely. Once cooled, roll them a second time in the allulose and serve.