Kirbie's Cravings

4 Ingredient Keto Snowball Cookies

This post may contain affiliate links. See my disclosure policy.

These snowball cookies melt in your mouth as you eat them. They are also low carb, low sugar and keto-friendly. The snowball cookies are easy to make and need just 4 ingredients. The cookies store well and are great for gifting.

Snowball cookies are one of my favorite cookies to eat this time of year. I love that this low carb version has the same texture and flavor as the classic version.

Ingredients

  • Pecans or walnuts
  • Butter
  • Coconut flour
  • Powdered sweetener

Pecans or walnuts: Snowball cookies are traditionally made with pecans or walnuts though many other nuts will also work. I like using pecans because I prefer the flavor of pecans. The nuts will need to be finely chopped in a food processor.

Butter: Butter is what gives these cookies their tender crumb and melt-in-your-mouth texture.

Coconut flour: Coconut flour is used to help bind these cookies together and absorb the fat from the nuts and butter.

Powdered sweetener: This recipe should work with most low carb powdered sweeteners. I tested it with erythritol and monkfruit. You can also use regular powdered sugar if don’t need these cookies to be low carb or low sugar.

How to Make Keto Snowball Cookies

  • The pecans are first pulsed in a food processor until they are the size of small crumbs. The pecans, coconut flour and powdered sweetener are combined in a bowl. The melted butter is then mixed in until a wet dough forms.
  • Use a cookie scoop to scoop out the dough. The dough will be a little wet and crumbly, but that is okay.
  • Use your hands to smooth the surface of each cookie dough round.
  • Bake cookies for about 12 minutes or until edges turn golden brown. Let the cookies cool and then dust or roll in powdered sweetener before serving.

Expert Tips

  • Don’t let the dough sit out too long before scooping and baking. The longer the dough sits, the more moisture the coconut flour will absorb which will result in the dough becoming too dry to work with.
  • You don’t need to roll the dough balls between your palms. Just scoop and release it onto the baking sheet and smooth the surface of the dough with your hand or fingers.
  • I made these with pecans but you can also use walnuts, pistachios or cashews.

More Keto Cookie Recipes

4 Ingredient Keto Snowball Cookies

Servings: 15 cookies
Prep Time: 6 minutes
These 4-Ingredient Keto Snowball Cookies are buttery, nutty, with a classic, melt-in-your-mouth texture. These cookies offer a satisfying crunch and delicate sweetness without the carbs. With just four ingredients and minimal prep, they’re a quick, low-carb treat for the holiday season or any time you're craving something sweet and simple.

Ingredients

  • 1 cup (103 g) pecan halves or walnut halves
  • 1/2 cup (45 g) coconut flour
  • 1 cup (120 g) powdered erythritol or monkfruit divided (see note)
  • 10 tbsp (142 g) unsalted butter melted

Instructions

  • Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
  • Place the pecans in a food processor and pulse until they’re finely chopped to the size of small crumbs.
  • In a large mixing bowl, combine chopped pecans, coconut flour, and 1/3 cup of powdered sweetener. Whisk until evenly combined. Add the melted butter and stir with a spatula until a soft dough forms. The dough will be a little bit wet, but that is okay. You don't want to let the dough sit until it becomes dry.
  • Use a 1.5 tbsp cookie scoop to scoop the dough and release it onto the prepared baking sheet, spacing the cookies about 1 inch apart. Use your fingers to smooth the surface of the dough balls.
  • Bake for 20-25 minutes, or until the cookies turn light golden brown. Let the cookies cool completely on the baking sheet so that they are able to set and firm up.
  • Once the cookies are completely cool, roll each one in the remaining powdered sweetener until fully coated. You can also dust them with powdered sweetener instead of rolling. Store uneaten cookies in an airtight container at room temperature for a few days or longer in the fridge or freezer.

Notes

  • Powdered Sweetener Note: I tested these using powdered erythritol and monkfruit erythritol blend. I used Swerve Powdered (Amazon | Walmart)* and Lakanto Powdered Monkfruit with Erythritol (Amazon | Target | Walmart).*
  • I used Bob's Red Mill coconut flour (Amazon | Target | Walmart).*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.

Nutrition

Serving: 1cookie, Calories: 126kcal, Carbohydrates: 11g, Protein: 1g, Fat: 13g, Saturated Fat: 5g, Sodium: 2mg, Fiber: 2g, Sugar: 1g, Carbs from erythritol: 8g, NET CARBS: 1

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating