I’ve been adding more festive favourites to my repertoire. And what can be more festive than these wintery snowball cookies? They are usually made primarily with butter and nut flours, but I chose to balance out the ingredients with oat fibre and coconut flour to increase the fibre content and to help bring them together better without needing an egg. I also used whey isolate to increase the protein. I liked them all the same even with the different ingredient profile. A new holiday favourite!
Keto Snowball Cookies Recipe
Ingredients:
- ½ cup unsalted butter softened (not melted)
- ⅔ cup Confectioner’s Swerve (*Or other powdered sweetener.), divided ⅓ and ⅓
- ⅔ cup almond flour
- 2 tablespoons coconut flour
- ¼ cup oat fibre (or more almond flour if preferred)
- ⅓ cup vanilla whey isolate (or other vanilla protein powder)
- ¼ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract ½ cup pecans or walnuts, finely chopped
Directions:
Preheat oven to 325F. Line a cookie sheet with parchment paper or a silicon mat. Set aside.
In another large bowl, beat the soft butter with 1/3 cup powdered sweetener until light and fluffy, around 1-2 minutes.
Using a spatula, stir in remaining ingredients, except the remaining sweetener. You may have to use your hands to squeeze the ingredients together to incorporate well. If you find the dough is too wet, add more almond flour, 1 tablespoon at a time.
Roll one heaping tablespoon of dough between your hands to form cookie ball. Repeat to form 20 balls. Place shaped cookie balls on the prepared baking tray and place in the freezer for 15 minutes prior to baking.
Bake for 9-11 minutes. The cookies will be barely golden and still appear mostly uncooked.
Remove from the oven, cool down for 10 minutes on the cookie sheet then transfer to a cooling rack for another 5-10 minutes or until lukewarm.
Meanwhile, add the remaining powdered sweetener to a small bowl. Roll the lukewarm cookie balls into the powdered erythritol and return to the cooling rack until they reach room temperature. Store for up to 1 week in a sealed cookie jar at room temperature. Or store in the freezer for up to 3 months.
Did you make this keto snowball cookies recipe? Please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
