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!
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.
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.
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
- 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.