Ultra buttery and bursting with flavor, these keto snowball cookies are dreamy melt-in-your-mouth delights!
Gluten Free & Keto Snowball Cookies
With Toasted Pecan (‘N Almonds!)
These might just be the cookies with a thousand names (Russian tea cakes, Mexican wedding cookies, polvorones, snowball cookies…)!
And their actual origins are very much muddled throughout history. With an almond version found in Russia, to a pecan one (with a light cinnamon sprinkle) hailing form Mexico.
And while we already have a keto Mexican wedding cookie recipe on the site, I’ve found American snowball cookies to be slightly different. As while their Mexican counterparts are incredibly delicate and crumble instantly (as their names suggests!), this version is much more moist and will hold their round shape upon baking.
Whichever version you decide to whip up, expect melt-in-your mouth and totally aromatic cookies!
The Flours
Snowball cookies are traditionally a wheat cookie, with either pecans (the Mexican version) or almonds (the Russian version) thrown into the mix. So to make them gluten free and keto, I cooked up a version of the two and use both almond flour and finely ground pecans (i.e. pecan flour)… and a touch of coconut flour.
And you (absolutely!!) must toast the nut flours beforehand, something which is missing from most mainstream versions. This is, in my book, the thing that takes these keto snowball cookies to a whole other level. You’ll know what I mean the moment you mix the flours with the butter.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, I always favor Anthony’s (best taste by a mile!).
The Sweetener
The toasting of the nuts gives such an intense flavor that most of aftertaste from keto sweeteners is masked (or at least greatly diminished!). So you’ve got a few options, just note that each sweetener will likely give you varying results in terms of texture.
Think erythritol (a very slight cooling aftertaste, but best texture and no spreading… I like Lakanto’s monkfruit blend best), and xylitol or allulose (no aftertaste, but some potential spreading).
But the sweeteners must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 
How much sweetener? Snowball cookies are traditionally very lightly sweetened to accommodate a generous powdered sugar coating. The original version calls for 1/4 cup for the cookies themselves and 3/4 cup for the coating, to give you an idea of the exorbitant ratios.
(Ultra Buttery!) Keto Snowball Cookies
Ingredients
- 105 g pecans
- 64 g almond flour
- 24 g coconut flour
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 113 g grass-fed butter at room temperature
- 1/4 cup powdered erythritol or xylitol/allulose*
- 1 teaspoon vanilla extract
- 1 egg
For the powdered 'sugar' coating
- powdered erythritol or xylitol/allulose, as needed
- pinch ground cinnamon optional
Instructions
- Add pecans to a food processor and process until finely ground, being careful you don't over-blend or you'll end up with pecan butter!
- Add pecan flour and almond flour to a skillet or pan, and toast over medium heat until golden and fragrant (3-6 minutes). Remove from pan aand set aside to cool completely (very important!). Whisk in the coconut flour, xanthan gum and salt, set aside.
- Cream butter in a large bowl with an electric mixer, 2 minutes. Add in sweetener and continue to beat until light and fluffy (7-8 minutes). Add in vanilla extract and egg, beating until just combined.
- With your mixer on low, add in half of your nut flour mixture- mixing until just incorporated. Mix in the rest. Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour (and up to 3 days).
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
- Divide dough into either 20 rounds. Place shaped cookie rounds on the prepared baking tray and place in the freezer for 15 minutes prior to baking.
- Bake for 9-11 minutes. The cookies will be barely golden and still appear largely uncooked (worry not!). Sieve a touch of powdered sweetener with cinnamon on top immediately (it'll dissolve into the warm cookies).
- Allow to cool completely before rolling in more powdered sweetener. Store in an airtight container for up to 1 week.
Can the dough be made ahead of time and frozen?
Yessss!
So extremely delicious! I’m new to cooking and your instructions were super helpful. I will definitely be coming back and making this again. Thanks u so much.
My absolute pleasure Dustin 🙂
Paula, please… I need to convert this recipe without coconut flour… could you help me, even if it won’t be the same, to get something almost similar omitting coconut flour and using something else instead? Oat-fiber (not oat-bran), gluten-free of course, or psyllium husk, or what…? Thank you if you’ll give me some inspiration to experiment 😉
Thank you, thank you so much for giving this recipe in weight and not cups.
I have a bag of pecan flour. How much would I use? Thanks!
105g like the recipe says, whole or floured the amount of pecans is the same
I really want to make this recipe, but I cannot figure out if I’m right with grams to cups conversion. This chart seems… off?? There’s not even a full cup of any kind of flour? Is that right?
grams to cups
g cup
10 0.0496
20 0.0992
30 0.1488
40 0.1984
50 0.248
60 0.2976
70 0.3472
80 0.3968
90 0.4464
100 0.496
110 0.5456
120 0.5952
130 0.6449
140 0.6945
150 0.7441
160 0.7937
170 0.8433
180 0.8929
190 0.9425
200 0.9921
You can switch the view from metric to cups so it figures it for you. Right under the ingredient list.
Oh help!!!! I goofed and just poured 2/3 c coconut flour into my cup of finely ground pecans into the skillet and just realized it should have been 2/3 c almond flour in the skillet with the pecan ground mix! I can’t throw this away. The ingredients are too expensive. Can you suggest what I can do to still make this yummy recipe using this mix? Thank you! We love your recipes! I guess I’ve been at it too long today.
Paola- I hope you never stop creating keto recipes. I have tried multiple foods from your site & everything is absolutely delicious. There was only one thing I tried that I didnt care for but that was due to my error in making it. I just made your mexican wedding cookies & I dont even have the words to describe how great they really are. Looking forward to trying these. My mom always made mexican wedding cookies every Christmas along with other cookies/candies & they were always my favorite. Went keto in January of 2018 & havent had one since until now. Texture isn’t quite the same but I dont care because the taste is spot on & that’s all that matters. Thank you so much for creating these wonderful recipes for all of is to enjoy. You’re truly a gem!! Happy Holidays😘
These are super, duper good! I’m so glad to have a keto version of my favorite cookie. I will definitely make these again.
It’s hard for me to understand gms can u explain with table spoons ! Cups ? Thanks
Google conversion tables for baking.
I can’t have dairy so can I sub coconut oil or vegan margarine for the butter?
Am confused over direction #6. The first sentence says “Divide dough into either 20 rounds.” What do you mean? Sentences such as this usually say EITHER………OR. Did you omit something when typing?
Am at the first.refrigeration step now and would love to know the option (OR) if there is one.
Thanks in advance for your reply!
Hi can I use coconut oil instead of butter
Love love u recepys !!!!!
I made these last night for our employee birthday celebration. I was worried they may not let me bring in treats again…but to my surprise, everyone loved them, even after saying they were grain and sugar free! Only 4 were left after I saw a co-worker sneaking 3 to a plate for later! They definitely do not have the same texture of a Mexican Wedding Cake, but I did not expect them to. They still have the essentials, butter, pecans and powdered sweetener. Mexican Wedding Cakes are my all-time favorite holiday cookie, so thrilled to have a version I can enjoy!
Hi Beth! I’ve found that snowball cookies, Mexican wedding cakes etc can vary a lot in texture… if you’re looking for a more crumbly cookie check out the actual ‘Mexican wedding cakes’ on the site 😉 xo!
Just made these this morning
Taste amazing!!! BUT mine all flattened out. What did I do wrong? I followed directions ( I think??) anyway the taste is fabulous
What sweetener did you use shereen?
Xylitol
That’s why! It’s mentioned in the section of sweeteners… with xylitol or allulose you might see some spreading xo!
Can I use coconut oil for a dairy free cookie?
I am new to all of this. Already gluten free since 2010 now I am avoiding sugar like the plague. So where do you purchase all thes alternate sugar products.
I generally just do Amazon Angela! Sometimes Lakanto has good sales too xo!
Made these and turned out perfect! Very tasty. You are amazing, thank you.
You’re too sweet! So happy you enjoyed them Donna! xo!
I’m dying to get my hands on the perfect keto/low carb Christmas cookie. Please, please, pretty PUH-LEESE could you make one for the Christmas season?? They are my all time favorite cookies (you know the flat shaped ones with sugar sprinkles on top). I would worship you forever if you did.
– Much love. From a dying woman (not literally just within my mouth).
Oh maaaan! I might let you down on this one 🙈… though not for lack of trying! The thing with sugar cookies is that it’s the actual sugar (with the butter etc) that gives its loveliness. And tbh all I could taste in trials was the cooling from the erythritol. And since I’ve vowed to never give a recipe which makes you miss the traditional version even more… we likely won’t have sugar cookies this year yet (but I’ll keep trying!) xo!
Hi Paola! Can I use macadamia nuts instead of pecans or hazelnuts?
If I use traditional sugar in the recipe, will the amount stay the same?
Thank you!
Yup!!
Paola, I can’t decide between these and you’re Mexican wedding cake/cookies. They both look awesome and are a little different ingredient wise. Can you tell me in a few words the difference taste or texture wise btwn the two so I can decide which to make for what we want? We do like things a touch sweeter since we’re paleo but also trying to avoid high carb sweets like coconut sugar, honey etc..
I’ve made several of your cookie (and other) recipes so far and NONE of them disappoint. Everything has been Absolutely delicious! Rock on girl! 🤗
Holly how wonderful to hear you’ve enjoyed the previous cookie recipes! OK so they essentially taste the same, but the Mexican wedding cookies are extra crumbly (like the traditional Mexican version called polvorones)- so those are softer and more delicate texture wise. Perhaps even more melt-in-your-mouth?
This new version (with the added egg, coconut flour etc) makes them a little bit sturdier and extra moist- so more like actual snowball cookies… but maybe a little bit more moist, so they won’t go dry on you (even after a week ;)!).
Either version is excellent though tbh, just a texture preference!
Thanks for the response! Maybe we’ll do both! Mmmmm 😜
Then you absolutely need to weigh in your favorite version 😂
Absolutely delicious thank you!
Wonderful to hear Patty thank you! xo!
CHRISTMAS IS SAVED!!! I’ve never left a comment for a recipe in my life!!! And I cannot believe I’m saying this, but these are surely better than the traditional snowballs!!!! my gawwwwwd they’re good how can we do 10 stars instead of 5???!!!
😂!! Couldn’t have had a better first review for these guys! Happy you enjoyed them so much Stacey!!
I’m not sure I understand the end of the recipe where it says to sprinkle with a “little” sweetener and cinnamon. The cookies pictures look like they are loaded with some kind of white powdered sugar like substance. Is that all xylitol????
Mmmm so you sprinkle o roll them in powdered sweetener Joanne… just like regular snowballs. It’s all explained in the post, even how to powder your sweetener and options that you can use. Xylitol or allulose will likely give you the least aftertaste, but I just rolled them in powdered Lakanto myself and was barely bothered by a slight cooling. xo!
p.s. I removed your 1 star rating because… really? You haven’t even made the recipe (AND it’s all explained in the post) 😉
p.s. 2 the full instructions actually give you two steps for adding the sweetener:
Sieve a touch of powdered sweetener with cinnamon on top immediately (it’ll dissolve into the warm cookies).
Allow to cool completely before rolling in more powdered sweetener. Store in an airtight container for up to 1 week.
Do you think you could use hazelnuts instead of pecans here?
Def, you could also use walnuts! Obviously different tastes with each nut, but delicious nonetheless!
What do you mean spreading?
When baked… some cookies spread others hold their shape 😉
I’ve made your mexican wedding cookies and they’re INCREDIBLE!!! Cant wait to try these too!!!
Awesome to hear Jess!! Hope you love these too ;)!