Keto Pecan Snowball Cookies
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Introduction
Keto pecan snowball cookies — butter, almond flour and a cup of pecans, rolled in powdered sweetener twice.
Growing up, my mom and dad always loved making family traditions for my two little sisters and me. For our birthdays, my mom makes our favorite meals and my dad makes the cake we asked for. For Christmas, we make desserts as a family and have a table of them to pick at all day. That one started when I was about twelve, and I am still a fan.
Snowball cookies were one of my favorites off that table. These keto ones — also known as Mexican Wedding Cake cookies — take me straight back to it. Nutty, buttery, and hard to leave alone.
The Cookie with Many Names
I’ve never known of any other cookie to take on so many names (Mexican wedding cakes, Russian tea cakes, snowball cookies, Swedish teacakes, Danish almond cookies, and more)! No matter the name, it is a cookie made from very few ingredients — butter, almond flour, powdered sweetener, vanilla, salt and a cup of pecans. Of everything I have made keto, this is the one that comes closest to the version I grew up with, which is probably why it is my favorite Christmas recipe.
How To Make Keto Pecan Snowball Cookies
The step that matters most is the one that looks like nothing in a photo: the dough chills for at least an hour before you shape it. Skip it and the balls spread and flatten in the oven instead of holding their shape. The other thing worth knowing is that they get rolled in the powdered sweetener twice — once straight out of the oven, and again once they are completely cool.
The Pecans Are Optional. The Almond Flour Is Not.
Worth separating, because the two get run together. The cup of chopped pecans is the flavor of this particular cookie, and you can swap it for walnuts, hazelnuts, or almonds. Leave the pecans out altogether and you have a plain keto snowball cookie, which is its own recipe and a perfectly good one.
What you cannot leave out is the almond flour. A cup and a half of it is the dough, so these are not a nut-free cookie and they are not the ones to bake for someone with a nut allergy — with or without the pecans.
If you’re making these alongside the classic or chocolate snowballs, start this dough first: it is the only one of the three that needs an hour in the fridge. You’ll find all three together in our keto cookie recipes collection.
Helpful Tools To Make Cookies
- Ninja processor — the pecans get pulsed in it to small, even pieces, which is the first step. We got the one that also comes with the blender.
- Silpat — it lines the baking sheet, and honestly it’s easier and faster than greasing the pan or using parchment paper.
- Wire cooling racks — the cookies have to cool completely before their second roll in powdered sugar, and a rack gets them there faster.
Keto Friendly Powdered Sugar
Snowballs need a powdered sweetener twice — once in the dough and again to roll them in — so it is worth using one that dissolves like powdered sugar instead of sitting grainy on the outside. Lakanto’s powdered blend is built to measure 1:1 with powdered sugar, and we don’t get the cooling effect or aftertaste some other brands leave. Any powdered 1:1 replacement will work; check its own conversion chart first.
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Have you made these? Rate the recipe and tell us how it went in the comments. Share it on Instagram with #buttertogetherkitchen and we may feature you on our page.
Keto Pecan Snowball Cookies
2 net carbsIngredients
Cookies
- 1 cup pecans, chopped, finely chopped
- 4 oz butter, unsalted
- ½ cup lakanto powdered monkfruit sweetener
- 1 ½ cups almond flour
- 1 tsp vanilla extract
- A pinch of salt
Coating
Nutrition Facts
18 servings per recipe| Per Serving 150 | Per Recipe 2660 | |||
| 1 cup of pecans, chopped | 42.22 | 760 | ||
| 4 oz of butter, unsalted | 45 | 809.99 | ||
| 1 ½ cups of almond flour | 60 | 1080 | ||
| 1 tsp of vanilla extract | 0.67 | 12 | ||
| 15g | 19% | 265g | 340% | |
| 1 cup of pecans, chopped | 4.44 g | 80 g | ||
| 4 oz of butter, unsalted | 4.95 g | 89.1 g | ||
| 1 ½ cups of almond flour | 5.33 g | 96 g | ||
| 4g | 19% | 69g | 343% | |
| 1 cup of pecans, chopped | 0.33 g | 6 g | ||
| 4 oz of butter, unsalted | 3.15 g | 56.7 g | ||
| 1 ½ cups of almond flour | 0.33 g | 6 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 13mg | 4% | 243mg | 81% | |
| 4 oz of butter, unsalted | 13.5 mg | 243 mg | ||
| 0mg | 0% | 0mg | 0% | |
| 1 tsp of vanilla extract | 0.02 mg | 0.4 mg | ||
| 8g | 3% | 142g | 52% | |
| 1 cup of pecans, chopped | 0.89 g | 16 g | ||
| ½ cup of lakanto powdered monkfruit sweetener | 3.33 g | 60 g | ||
| 1 ½ cups of almond flour | 2 g | 36 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| ¼ cup of lakanto powdered monkfruit sweetener | 1.67 g | 30 g | ||
| 1g | 5% | 24g | 86% | |
| 1 cup of pecans, chopped | 0.67 g | 12 g | ||
| 1 ½ cups of almond flour | 0.67 g | 12 g | ||
| 1g | 16g | |||
| 1 cup of pecans, chopped | 0.22 g | 4 g | ||
| 1 ½ cups of almond flour | 0.67 g | 12 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| 5g | 90g | |||
| ½ cup of lakanto powdered monkfruit sweetener | 3.33 g | 60 g | ||
| ¼ cup of lakanto powdered monkfruit sweetener | 1.67 g | 30 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 2g | 28g | |||
| 1 cup of pecans, chopped | 0.22 g | 4 g | ||
| 1 ½ cups of almond flour | 1.33 g | 24 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| 3g | 5% | 48g | 96% | |
| 1 cup of pecans, chopped | 0.67 g | 12 g | ||
| 1 ½ cups of almond flour | 2 g | 36 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Pulse the pecans to small, even pieces. Set aside.
Short pulses in a processor, not a continuous run — you want finely chopped pecans, not pecan flour or a paste.
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In a bowl using mixer, mix the butter and powdered sweetener until creamy.
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Add the flour, vanilla, salt, and chopped pecans. Mix well again.
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Chill dough for at least 1 hour (helps keep from spreading and flattening)
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Roll the dough into 1" balls in the palm of your hand.
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Bake for 10 minutes.
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Immediately roll the cookie balls in powdered sugar for first coating.
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Allow the cookies to cool completely and then roll them in a second coating of the powdered sweetener.
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Store in an airtight container at room temperature.
Correction — October 5, 2026: The recipe card advertised 15 minutes but the dough chills for an hour first. The stated time now includes that chill, so you can plan around it.
