These no bake snowball cookies are soft and melt-in-your-mouth. They don’t require any baking or cooking. The cookies are low sugar, low carb and keto-friendly. The cookies are just 3 ingredients and don’t contain any flour substitutes. They are easy to make and store well.
A pile of Snowball Cookies on a plate

These melt-in-your-mouth no bake cookies are great to have stored in your fridge for whenever you need a quick treat. I love how easy they are to make.

Ingredients

  • Peanut butter
  • Cream cheese
  • Powdered sweetener

Peanut butter: Make sure to use unsweetened natural peanut butter without any added oils. The cookies will not set with regular peanut butter with added oils. Peanut butter can be substituted with natural almond butter with no added oils.

Cream cheese: Cream cheese helps the cookies have a melt-in-your-mouth texture.

Powdered sweetener: The cookies are dusted and sweetened with a powdered sugar substitute. I used powdered Swerve for these cookies. I recommend using a powdered sweetener that contains starch (powdered Swerve has tapioca starch) because the starch helps the cookies set better. Also, avoid using powdered allulose. Allulose makes the cookies too moist.

How to Make No Bake Snowball Cookies

  • The peanut butter and cream cheese are beaten together with an electric mixer. The powdered sweetener is then mixed in.
  • If needed, chill the dough until it is easy to scoop and shape. You may not need to chill the dough, depending on how soft your cream cheese was before using.
  • Use a 1 tablespoon cookie scoop to scoop the dough and roll into balls. Roll or dust the balls with powdered sweetener. Place into the fridge to set.

Snowball Cookies dusted with powdered sugar

Texture

Since these are no bake cookies, they won’t have the same texture as a baked cookie. However, they do have a very creamy, soft and melt-in-your-mouth center similar to snowball cookies. They remind me of the inside of a truffle.

Expert Tips

  • To save time, you can let the cream cheese sit out until just softened. This will result in a firmer dough that doesn’t need chilling before scooping and rolling.
  • You can also use regular powdered sugar instead of a powdered sugar substitute if you don’t need the cookies to be low sugar or low carb.

A plate of Snowball Cookies with powdered sugar on top

More Keto Cookie Recipes

5 from 1 vote

3 Ingredient No Bake Keto Snowball Cookies

These 3-Ingredient Peanut Butter Snowballs are a no-bake, keto-friendly treat made with just cream cheese, peanut butter, and powdered sweetener. Rich, creamy, and perfectly sweet, they come together in minutes and chill into soft, melt-in-your-mouth bites—ideal for an easy low-carb dessert or make-ahead snack.
Servings: 17 cookies
Prep Time: 10 minutes
Total Time: 10 minutes
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Ingredients

  • 4 oz (113g) full fat cream cheese, slightly softened to room temperature (see note)
  • 1/2 cup (128g) unsweetened creamy natural peanut butter with no added oils
  • 3/4 cup (88g) powdered sugar substitute with starch (like powdered Swerve), divided, see note

Instructions
 

  • Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth, creamy, and fully blended, stopping to scrape down the bowl as needed.
  • Add 6 tablespoons (44g) of the powdered sugar and mix until a thick, uniform dough forms. If the dough is too soft to scoop and shape, cover and refrigerate for about 1 hour, or until firm enough to handle. If not needed, you can skip the chilling.
  • Scoop the dough with a 1-tablespoon cookie scoop and roll into smooth balls.
  • Dust or roll the cookies in the remaining powdered sweetener until evenly coated. I like dusting the cookies with powdered sweetener, by placing the sweetener through a fine mesh strainer.
  • Cookies should be kept stored in an airtight container in the fridge. They can be kept in the fridge for a few days or in the freezer for longer.

Notes

  • Cream cheese note: The cream cheese needs to be softened enough that your mixer can easily blend it, but it does not need to be completely soft (to the point where it's no longer holding its shape well). I like to soften it at room temperature for about 20 minutes just until its no longer cold and it has some give when you apply pressure, but it is still holding its form. If you use cream cheese that is just lightly softened like this, the dough should be firm enough that you can skip the chilling process.
  • Powdered sweetener note: I recommend using a powdered sugar substitute that includes starch because this helps the cookies hold their shape better. I used powdered Swerve.* I also tested with powdered Lakanto monkfruit which doesn't contain starch and the cookies worked but they didn't hold together as well. Avoid using powdered allulose because this makes the cookie dough too wet.
  • *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.
Serving: 1cookie, Calories: 66kcal, Carbohydrates: 7g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Sodium: 41mg, Fiber: 1g, Sugar: 0.2g, sugar alcohol: 5g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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