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These Keto Pecan Snowball Cookies are the perfect treat for the holidays! These classic favorites are melt in your mouth delicious. 
Click HERE to Pin Keto Pecan Snowball Cookies
Keto Pecan Snowball Cookies
Growing up, my mom and dad have always loved making family traditions for my two little sisters and I. For our birthdays, my mom makes our favorite meals and my dad makes the cake that we request. Then, for Christmas, we make desserts as a family and have a table of yummy treats to snack on throughout the day. That family tradition started when I was about 12 years old and honestly, I am a fan. One of my favorite desserts that we would make were snow ball cookies! These keto pecan snow ball cookies, also known as Mexican Wedding Cake cookies, take me back to the good old days. These have instantly become one of my favorite holiday keto cookies! Nutty, buttery, and honestly, addictive! You can’t stop at one.
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, these cookies are made with very few ingredients and end up tasting absolutely incredible. Even while using keto-friendly ingredients, these are spot on! As far as taste goes, these cookies are honestly about the closest I’ve ever gotten to making a recipe that tastes exactly like the original, non-keto, recipe. Oh, and there is no guilt! That alone is probably why this is my favorite Christmas recipe!
How To Make Keto Pecan Snowball Cookies
- Add the pecans into a food processor and pulse until ground. Set aside.
- In the bowl of a stand mixer, mix the butter and sweetener until creamy.
- Add the flour, vanilla, salt, and chopped pecans. Mix well again. *Chill dough for at least 1 hour. (helps keep from spreading and flattening)
- 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. Bake for 10 minutes.
- Immediately roll the cookie balls in swerve confectioners sugar for first coating. Allow the cookies to cool completely and then roll them in the confectioners sugar again.
Allow to cool completely before storing in an airtight container at room temperature. Our favorite nut for these cookies are pecans! You can also try these with chopped walnuts, hazelnuts, or almonds. Or, make them nut free by leaving the nuts out!
Click HERE to Pin Keto Pecan Snowball Cookies
There’s no reason not to stay on a low carb diet when you can still have great tasting treats like these! So, by all means, enjoy your holiday cooking and baking because the kids (or you) won’t know the difference with this recipe. Of course, Santa would also love love love these pecan snowball cookies all to himself when you put the kids to bed.
Helpful Tools To Make Cookies
- Ninja Processor – We recently got one of these and it’s our favorite thing ever! We got the one that also comes with the blender.
- Silpat – Honestly so much easier and faster to use this rather than greasing the pan or using parchment paper!
- Wire Cooling Racks – This helps cooling your baked goods faster!
Keto Friendly Powdered Sugar
Lakanto not our carries our favorite granulated sugar but they also carry our favorite powdered sugar! Other brands will leave you with a bad cooling effect or aftertaste. This sweetener is keto-friendly being that it is a zero glycemic sugar replacement! Try it out for yourself. Our readers get 20% off at checkout using the code: BUTTERTOGETHER Nutrition (per cookie) 18 cookies Calories: 139.8 | Fat: 14.3g | Carbs: 2.44g | Fiber: 1.55g | Protein: 2.5g | Net Carbs: 0.89g
Click HERE to Pin Keto Pecan Snowball Cookies
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you! You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page. Enjoy!
OTHER HOLIDAY RECIPES YOU’LL ENJOY:
Keto Chocolate Snowball Cookies
Keto Pecan Snowball Cookies
These Keto Pecan Snowball Cookies are the perfect treat during the holidays! These classic favorites are melt in your mouth delicious.
Ingredients
Cookies
- 1 cup finely chopped pecans
- 1 stick of butter
- 1/2 cup lakanto powdered sweetener, or swerve confectioner
- 1 1/2 cup almond flour
- 1 tsp vanilla extract
- Pinch of Salt
Coating
Instructions
- Add the pecans to a processor and pulse until ground. Set aside.
- In a bowl using mixer, mix the butter and powdered sweetener until creamy.
- Add the flour, vanilla, salt, and chopped pecans. Mix well again.
- Chill dough for at least 1 hour (helps keep from spreading and flattening)
- 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.
- Bake for 10 minutes.
- Immediately roll the cookie balls in powdered sugar for first coating.
- Allow the cookies to cool completely and then roll them in a second coating of the powdered sweetener.
- Store in an airtight container at room temperature.
Nutrition Information:
Yield: About 18 Cookies Serving Size: 1 CookieAmount Per Serving: Calories: 139.8 Total Fat: 14.3g Carbohydrates: Net Carbs: 0.89g Fiber: 1.55g Protein: 2.5g
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.
Hey! We're Kasey and Dylan from sunny Orlando, Florida and we want to welcome you to the Butter Together Kitchen! We are excited to get to chronicle our low carb adventures, share our tasty recipes, and connect with you. 
Love this quick and easy to make sweet treat! Pecan is perfect for fall and the snowball look is perfect for Christmas holidays!
They looks super scumpticous ☝️!! Can’t wait try this recipe this holiday season?
Thank you so much for this recipe! They taste exactly like the traditional cookies with powedered sugar and wheat flour. My non-keto family inhaled them, and now I have to make another batch. Your recipe has now topped my list of go-to cookies.
Lynn, I’m so happy to hear that you and your family enjoyed it so much! I really do love how they taste the same as the traditional version. Happy holidays!
These are delicious. I find them quite sweet, I would probably greatly reduce the amount of stevia.
Not sure why she suggested Stevia as an alternative without adjusting the measurement, it IS so much sweeter than any Erythritol sweetener, like Swerve. Good luck!
I have been making these cookies for years with regular flour. In this, the butter is cut in half. No wonder I could not do it. I’m going to try this soon. And I mailed my sister the receipe since he can’t tolarate flour. Thank you so much. Five stars ahead of time because your flourless chocolate cookie is the Bomb.
These cookies are SO good! They don’t have an aftertaste, don’t taste low carb or sugarless. They’re going to be a hit with my family this Christmas (if I can keep from eating them all, before then).
Help! I accidentally added coconut flour to my finely ground pecans to make the snowball cookies. I can’t throw the ingredients away because they’re too expensive. Can you tell me how to adapt the snowball cookie recipe to use coconut flour instead of almond flour? Thank you!
Hi Sydney, coconut flour should work out ok! Sometimes it can be a bit spongier than almond flour, but your cookies should be ok. Coconut flour has about a 1:3 ratio to almond flour, so the fix in this case would be to add more liquid. Maybe add a few tablespoons of water at a time until your dough gets to the right consistency. Hope this helps!
Thank you soooo much!! You saved the day for me!!
Great to hear! Enjoy!! 🙂
These are delicious and so easy to make. Thanks so much for the recipe.
My small packets of Monkfruit are twice the sweetness of sugar, the Swerve I usually use for desserts measures like sugar.
If I double the Swerve amount as a substitute for the Monkfruit will my cookies work?
Perhaps my package of Monkfruit differs from your favorite bag. I could order a bag like you show but I am excited about your recipe and eager to bake-and eat cookies!
Thanks.
I would recommend trying it with the Lakanto Monkfruit or Swerve powdered sweetener- both have the 2:1 ratio.
I made these and followed the recipe to a tee. They spread out and we’re all flat. I refrigerated as stated but they still were flat. What did I do? Suggestions?
I am so sorry that happened! It could be possible that your butter was too soft before you mixed it all together. Also, if somehow you added the powdered sweetener meant for dusting, I have read that could affect it. I would try chilling them longer next time. Hope that helps!