Keto Pecan Snowball Cookies

Some of the links below are affiliate links, meaning, at no additional cost to you, we earn a commission from qualifying purchases. See our Privacy Policy & Terms of Service to learn more.

These Keto Pecan Snowball Cookies are the perfect treat for the holidays! These classic favorites are melt in your mouth delicious. photo of snowball cookies on a platter and pecan scattered on the wooden table

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

how to make keto pecan snowball cookies step by step photo collage

    1. 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

pin for pinterest 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!

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

pin for pinterest 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!


Keto Chocolate Snowball Cookies

Keto Cinnamon Sugar Pretzels

Keto Pecan Pralines

Keto Pecan Snowball Cookies

Keto Pecan Snowball Cookies


15 minutes

18 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
1/4 cup lakanto powdered sweetener to roll balls in
Nutritional Information
140 Calories
14.5g Total Fat
-1.5g Net Carbs
2.5g Protein


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.

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.


  • Annissa

    Love this quick and easy to make sweet treat! Pecan is perfect for fall and the snowball look is perfect for Christmas holidays!

  • Sonia

    They looks super scumpticous ☝️!! Can’t wait try this recipe this holiday season?

  • Lynn

    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.

    • Kasey

      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!

  • Jane

    These are delicious. I find them quite sweet, I would probably greatly reduce the amount of stevia.

    • Cecily Reading

      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!

  • Ruby wilson

    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.

    • Leslie Matthews

      @Ruby wilson,
      I was reading through all the comments here and found yours and saw where you talk about flourless chocolate chip cookies being the bomb. Would U mind sharing the recipe for these flourless chocolate chip cookies…They sound delicious! Thank U in advance! If you would, could U please send them to my email address @ [email protected] as I would greatly appreciate it! Again, Thank U!

  • Terry

    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).

  • Sydney Lee

    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!

    • Kasey

      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!

  • Suzanne Johnson

    These are delicious and so easy to make. Thanks so much for the recipe.

  • Deb

    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!

    • Kasey

      I would recommend trying it with the Lakanto Monkfruit or Swerve powdered sweetener- both have the 2:1 ratio.

  • Debbie

    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?

    • Kasey

      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!

  • Beth

    My husband is allergic to almond flour. Can coconut flour be subbed for the almond flour and if so, how much would you like use?

    • Kasey

      Yes! You can sub it out. The ratio is 1 to 4 (for every part almond flour you add 4 parts coconut flour) and try adding an extra egg because coconut is more absorbent. Hope this helps!

  • Jean

    Can they be frozen & thawed later? I made them but really want to have them for Christmas Eve.

    • Kasey

      We would reccomend freezing the dough and thawing them out to bake later, but it is also possible to freeze them this way. Just make sure you wrap them very well to avoid freezer burn!

  • Sharon

    These were WAY better than I expected. It was my first time using monkfruit sweetener and it will be my go to sugar substitute – no cooling effect. My only problem was 400 degrees seems a bit high, mine slightly burned on the bottom even though I used a silpat (never had that happen before with silpat). I am also using a new gas oven so there is a learning curve with that. Otherwise, very, very close tasting to the original snowball cookie. Thanks for posting.

  • Carrie Burke

    Hi! Are the pecans raw or roasted??

  • Marlene

    Are these considered gluten-free?

  • Linda

    Mine totally fell apart after baking, It says 1 Stick of butter, is that 1/2 C. or 1 C? our sticks are 1/2 C.

    • Kasey

      It is 1/2 cup butter for 1 stick, and the only reason I can think of it falling apart would be not enough butter. I am not sure what happened. I hope you find a way to make it work for you!

  • Patty

    They are real tasty but you definitely have to chill them at least an hour! Do not skip this step. Will make again

  • Mary

    This is a winner! Made the dough yesterday and baked the cookies today. They are tender and rich! I found that they were pretty soft right out of the oven, so I let them cool a little before rolling them in confectioner’s sweetener the first time. I made 18 from the dough and they’re pretty big. Next time I’ll roll them smaller. So rich you only need a small cookie!

Leave a Reply

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