Keto Sugar-free Snowball Cookies (vegan option)
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These Keto Snowball Cookies are a delicious low-carb remake of a traditional holiday cookie. Made with only 5 ingredients, they bake up light and soft and literally melt in your mouth.
They’re perfect for gifting and cookie exchanges and year round eating too!
Growing up, Christmas cookies were quite possibly one of my favorite things about the Holidays. We made some classic Christmas cookies and a few that were a little unique.
I loved baking (and gifting and eating) them and would always choose to make my favorites.
Now that we’ve gone gluten-free and mostly low-carb, I’ve sought to remake some of my favorite treats so that my family can all enjoy them without all the carbs and other issues that go along with refined flour and sugar.
Every single year, I made Meltaway cookies. I never put nuts in them, but I always loved the melt-in-your-mouth goodness of those cookies. Turns out that they’re even better with nuts (what isn’t?) so I worked on making a low-carb, whole food version of these cookies and I must say that the result is simply delicious.
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Lots of Names for the Same Cookie
Funny thing–there are so many names for basically the same cookie!
When I ask readers on my Facebook page (or elsewhere) what their favorite Christmas cookies are, I often hear “Russian Tea Cakes” or “Mexican Wedding Cakes.”
Whatever you call these yummy melt in your mouth cookies, they are delicious. And of course the name Snowball Cookie is particularly festive, which is a good thing.
Ingredients
You only need 5 (or 6!) ingredients to make these delectable cookies–so easy! Here’s the simple list. You might even have everything in your pantry already so you can make these now.
pecans (or walnuts, almonds, or any kind of nut/seed)
almond flour
butter (or coconut oil or palm shortening)
vanilla extract (see How to Make Alcohol-free Vanilla Extract)
powdered low-carb sweetener
1 egg or egg substitute (optional)
salt
How to Make Keto Snowball Cookies
Following is a short list of instructions. For full instructions, please see the recipe card below.
- Preheat oven and line cookie sheet or baking stone with parchment paper, if desired.
- Chop nuts.
- Add remaining ingredients (not the topping) to processor, then pulse.
- Roll dough into approximately 16 balls.
- Freeze balls for about 1 hour.
- Place frozen balls on a cookie sheet and bake.
- Let cool
- Roll cookies in powdered sweetener.
- Enjoy!
Can You Freeze Snowball Cookies?
Yes, you definitely can. In fact, these cookies freeze very well and taste just as good after freezing and thawing as they do just after being baked.
Why Are My Snowball Cookies Falling Apart?
If you find that your snowball cookie balls are falling apart as you roll them into balls, you can add a little more butter (or coconut oil) or some water or dairy-free milk. I haven’t had that problem, but you might.
Just make sure that you only add 1 teaspoon at a time so you don’t overdo it and end up with the opposite problem of gooey snowballs!
Recipe Notes and Tips
- Measuring Flour: Make sure to measure your flour carefully. Spoon the flour into your measuring cup and then level off with a knife. You should be fine, but if the dough seems too dry or wet, you can adjust things easily. See “Why Are My Snowball Cookies Falling Apart?” section above for tips.
- Egg or No Egg?: I’ve made this recipe both ways and they turn out great either way! My youngest likes them with egg, but my oldest has a life threatening allergy so of course we like to have egg-free options for everything. Either way, they are melt-in-your-mouth delicious!
- Baking Surface: You can use a cookie sheet plain or with parchment. I personally love my baking stones and use them without anything on top of them. You do want to allow the cookies to cool completely before removing them from whatever surface you bake on. Parchment will help of course–it’s your choice!
- Freezing: Many recipes for keto snowball cookies instruct you to put the dough balls on the baking sheet and then freeze the baking sheet. I’m sure a lot of you don’t have space in your freezer to do that (I sure don’t!) so I find placing the balls in a shallow container is a much better option.
- Sweetener: Note that I used Lakanto Powdered Sweetener in the recipe. You can use any 1:1 sugar alternative or even coconut sugar if you like. We eat mostly low-carb so this is what we use. You can also make your own Homemade Powdered Sugar. If you’d like to order Lakanto, you can get 20% off your order using code wholenewmom!
- Powdered Sweetener Options: You can use whatever sweetener you like to make your own Low-carb Powdered Sweetener easily.
Special Diet Options
Nut-free: You can easily use pumpkin or sunflower seeds for this recipe to avoid nuts. You could use tiger nut flour or cassava flour or a GF flour instead of the almond flour, but that will take some tweaking of other ingredients. Typically you would increase the fat by 50% ish. I haven’t tried this, however, so I can’t say how it will work.
Dairy-free / Vegan: Use coconut oil or palm shortening instead of butter for a dairy-free / vegan option.
More Great Gluten-free Healthy Cookies
Following are some lovely cookie recipes that we love. Try them all!
Keto Almond Crescents – a delectable low-carb remake of a Holiday fave
Pumpkin Pecan Cookies (GF & vegan and delish!)
Eggnog Cookies – either gluten-free or keto…you decide!
Pumpkin Snickerdoodles – GF and/or keto a yummy twist on a traditional favorite
Soft Pumpkin Cookies – lightly sweetened and so tasty!
Gluten-free Christmas Cookies
Healthy Christmas Cookies – loads of cookies that are gluten-free with low-carb options!
Keto Snowball Cookies
Ingredients
- 1 cup pecans (or other nuts/seeds–See Recipe Notes)
- 1 1/2 cups almond flour
- 1/2 cup cold butter, sliced
- 1 teaspoon vanilla
- 1/2 cup powdered low-carb sweetener
- 1 large egg (or alternative–optional)
- 1/8 teaspoon salt (optional)
- 1/3 cup powdered sweetener (for topping)
Instructions
- Preheat oven to 350 degrees and line a cookie sheet or baking stone with parchment paper, if desired.
- Add the pecans (or other nuts) to a food processor or nut chopper. Pulse a few times (or process) to chop them finely.
- Add the remaining cookie ingredients (excluding the topping) to the food processor, then pulse until a moldable dough forms. Alternatively, you can use a hand or stand mixer, or even mix the dough by hand (though it will of course take more time that way!)
- Roll the dough into approximately 16 balls and place them in a shallow container.
- Freeze the balls for about 1 hour to prevent them from flattening when baking.
- Place frozen balls on a cookie sheet and place in preheated oven.
- Bake for 10-15 minutes until lightly browned.
- Remove cookies from oven and let them cool completely.
- Roll the cookies in powdered sweetener.
- Enjoy your cookies! Store the cookies in an air tight container or in fridge, or freeze for a up to two months at least.
Notes
-
- Measuring Flour: Make sure to measure your flour carefully. Spoon the flour into your measuring cup and then level off with a knife. You should be fine, but if the dough seems too dry or wet, you can adjust things easily. See “Why Are My Snowball Cookies Falling Apart?” section above for tips.
-
- Egg or No Egg?: I’ve made this recipe both ways and they turn out great either way! My youngest likes them with egg, but my oldest has a life threatening allergy so of course we like to have egg-free options for everything. Either way, they are melt-in-your-mouth delicious!
-
- Baking Surface: You can use a cookie sheet plain or with parchment. I personally love my baking stones and use them without anything on top of them. You do want to allow the cookies to cool completely before removing them from whatever surface you bake on. Parchment will help of course–it’s your choice!
- Powdered Sweetener Options: You can use whatever sweetener you like to make your own Low-carb Powdered Sweetener easily.
-
- Freezing: Many recipes for keto snowball cookies instruct you to put the dough balls on the baking sheet and then freeze the baking sheet. I’m sure a lot of you don’t have space in your freezer to do that (I sure don’t!) so I find placing the balls in a shallow container is a much better option.
-
- Sweetener: I used Lakanto Powdered Sweetener in the recipe. You can use any 1:1 sugar alternative or even coconut sugar if you like. We eat mostly low-carb so this is what we use. You can also make your own Homemade Powdered Sugar. If you’d like to order Lakanto, you can get 20% off your order using code wholenewmom.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
I’d LOVE to hear your thoughts about these cookies.
We couldn’t stop eating them and I bet you won’t be able to either!
I know it would not maintain the Ketoness of the cookie, but have you tried to reduce or eliminate the oil/butter by using unsweetened apple or pear sauce.
Hi Kathy! I haven’t. Are you wanting to do that because you are trying to avoid fat?
yes I would like to reduce or limit the fat. I made Gingerbread waffles today that the first time I used the 2 T of coconut oil. They were good. Today I remade them with 2 T of unsweetened applesauce. Not only no fat, but they were moister which was better.
Not sure with the cookies if it will work.
Understood! I used to eat low fat thinking it was good for me, but it really hurt my health. Since then I’ve learned that fat is crucial for overall health including brain and hormones. I eat a LOT of fat now and am a good weight and have overcome a lot of my health issues. Also candida is more likely to be a problem, as are blood sugar issues, if you eat too many carbs and reduce fat. So, all that to say I’m not sure if it would work but I used to cook that way all the time. Low fat and high carbs.
Our oldest jokes about it now in disbelief about how we used to eat because now I eat fat at all 3 meals and for snacks too, LOL!
Here’s a post that might be of interest. https://wholenewmom.com/high-fat-diet-healthy-fats/
Let me know what you think!
Can a different flour be used instead such as rice or chick peas flour? I have a severe allergy to almonds.
Hi there! I have some notes about alternatives in the Special Diet Options section. I haven’t tried them yet but hopefully they will work. I’d love to hear how they turn out if you do! I also recommend searching my site for “gluten free baking tips” since that post will have tips that should help as well.
Enjoy!
I’d love to make these. Am I missing the carb count per cookie?
Hi there! They should be there now. Sorry for the delay and so hope you like them!
Thank you so much. I’m so excited to try these!
You are so welcome! If they work out well for you, and you are so inclined, star reviews on the recipe are super helpful for readers and for us as well. Thanks again and Happy New Year!
LOVED these cookies so much, Adrienne! They took me back to childhood! Was blessed to make them with my mom the other day. (Used coconut oil.).
Wishing your family a beautiful Christmas season…May God bless you!
Awwwww thank you so much for taking the time to come back and comment. I’m so glad. You made my day. Merry and Blessed Christmas to you as well. Hope we can reconnect.
I’m in the mood for food.
Hope you like them! 🙂