Keto Snowball Cookies – Indulge in the heavenly goodness of our Keto Snowball Cookies! These delectable treats are perfect for anyone following a keto lifestyle or simply looking for a guilt-free dessert option. With a delicate texture that crumbles in your mouth and a delightful blend of flavors, these cookies are bound to captivate your taste buds. Discover the magic of low-carb baking and experience a cookie like no other!
Imagine this: It’s a cozy winter evening, and the aroma of freshly baked cookies fills the air. As I pull a batch of Keto Snowball Cookies out of the oven, my husband’s eyes light up with joy. These cookies have become a beloved staple in our little family. Let me share a secret with you—my husband was skeptical about keto desserts at first, but after just one bite of these snowball cookies, he was hooked! Their buttery goodness, combined with the subtle nutty flavors and a touch of cardamom, won him over completely. Now, these cookies are a cherished tradition in our household, whether it’s during the holiday season or simply to satisfy our sweet tooth cravings.
Why This Recipe Is a Must-Try: Unveiling the magic behind our Keto Snowball Cookies!
- Keto-friendly Ingredients: These cookies are made with almond flour, finely chopped walnuts, and coconut flour—a perfect blend of low-carb goodness.
- Delicate Texture: Prepare to experience a cookie that crumbles in your mouth, leaving a delightful melt-in-your-mouth sensation.
- Flavor Explosion: The combination of butter, cardamom (or cinnamon), and a hint of vanilla extract creates a symphony of flavors that will leave you craving more.
- Easy to Make: With simple steps and readily available ingredients, you can whip up a batch of these cookies in no time.
Ingredients:
- 1 ¾ cups almond flour (196g)
- 1 cup finely chopped walnut pieces (100g)
- 2 tablespoons coconut flour (14g)
- 1 teaspoon baking powder
- ¾ – 1 teaspoon ground cardamom (or ½ teaspoon cinnamon)
- ¼ teaspoon salt
- ½ cup softened butter (113g)
- ½ cup Swerve Sweetener (granular or)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ½ cup powdered Swerve Sweetener
Directions:
Preheat your oven to 325°F (163°C) and line two baking sheets with silicone liners or parchment paper.
In a medium bowl, whisk together the almond flour, finely chopped walnuts, coconut flour, cardamom (or cinnamon), baking powder, and salt.
In a large bowl, beat the softened butter with the Swerve Sweetener until light and fluffy, approximately 2 minutes. Then, beat in the egg and vanilla extract.
Gradually beat in the almond flour mixture until the dough comes together.
Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake for 16 to 18 minutes, or until the cookies are just lightly golden brown. Remove them from the oven and let them cool on the pan.
Place the powdered Swerve Sweetener in a small, shallow bowl. Roll each cookie in the powdered sweetener until completely coated.
Notes:
- If you prefer a more pronounced nutty flavor, consider toasting the walnuts before finely chopping them.
- Store these cookies in an airtight container at room temperature for up to one week.
In conclusion, these Keto Snowball Cookies are a delightful treat that satisfies your sweet cravings without compromising your commitment to a low-carb or keto lifestyle. With their delicate texture, nutty flavors, and charming dusting of powdered sweetness, these cookies are sure to become a favorite in your household, just as they have in mine.
Whether you’re looking for a guilt-free dessert option, planning a holiday baking session, or simply craving a delicious cookie, these Keto Snowball Cookies are the perfect choice. They offer a unique twist on the classic snowball cookie recipe, ensuring that you don’t have to miss out on indulgence while following your dietary goals.
So, gather your ingredients, preheat your oven, and let the aroma of freshly baked cookies fill your home. The moment you take that first bite, you’ll be transported to a world of keto-friendly sweetness and pure delight. Enjoy every crumb and savor the satisfaction of treating yourself to a cookie that’s both wholesome and utterly scrumptious.
Share the joy of these Keto Snowball Cookies with your loved ones, and watch as they too fall in love with the magic of low-carb baking. Remember, great desserts are not limited by dietary restrictions—they’re opportunities to explore new flavors and create lasting memories.
Now, go ahead and create your own batch of Keto Snowball Cookies. Let these delightful treats bring warmth, sweetness, and happiness to your life. Happy baking!
Frequently Asked Questions
Can I substitute the almond flour with another flour?
While almond flour provides the best texture for these cookies, you can try using other nut flours or seed flours as alternatives. However, keep in mind that the taste and texture may vary.
Is there a substitute for Swerve Sweetener?
Yes! You can use other granulated or powdered keto-friendly sweeteners like Erythritol or Stevia as a substitute for Swerve Sweetener.
How do I store these cookies?
Store the Keto Snowball Cookies in an airtight container at room temperature. They should stay fresh for up to one week.
Can I freeze the dough or baked cookies?
Absolutely! You can freeze the dough or the baked cookies. Simply shape the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a freezer bag or container. When ready to bake, simply thaw the dough balls slightly and bake as directed. Baked cookies can also be frozen in an airtight container.
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Keto Snowball Cookies
Ingredients
- 1 ¾ cups almond flour 196g
- 1 cup finely chopped walnut pieces 100g
- 2 tablespoons coconut flour 14g
- 1 teaspoon baking powder
- ¾ - 1 teaspoon ground cardamom or ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup softened butter 113g
- ½ cup Swerve Sweetener granular or
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup powdered Swerve Sweetener
Instructions
- Preheat your oven to 325°F (163°C) and line two baking sheets with silicone liners or parchment paper.
- In a medium bowl, whisk together the almond flour, finely chopped walnuts, coconut flour, cardamom (or cinnamon), baking powder, and salt.
- In a large bowl, beat the softened butter with the Swerve Sweetener until light and fluffy, approximately 2 minutes. Then, beat in the egg and vanilla extract.
- Gradually beat in the almond flour mixture until the dough comes together.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 16 to 18 minutes, or until the cookies are just lightly golden brown. Remove them from the oven and let them cool on the pan.
- Place the powdered Swerve Sweetener in a small, shallow bowl. Roll each cookie in the powdered sweetener until completely coated.
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