Published : 22. December 2020. – Modified: 7. January 2021 Laura – Affiliate links may appear in this article.

These snow cookies taste just like the real thing. This year I tested a lot of low-carb and keto Christmas cookies and most were not accepted. My original pecan cookies are my favorite and I couldn’t live without them.

I’ve never really tried to make recipes that are low in carbs or ketos, especially keto based cookies. But it turned out I was struggling with my weight and blood sugar. So here we are.

I firmly believe that everyone is different and we should all find what is right for us. I have learned that low carbs and ketones help me control my weight and blood sugar.

It’s a reality I’ve had to accept, but I’m not willing to compromise to include the foods I love in my diet.

What you’ll love about Ketosnowball cookies .

  • These cookies taste like the original cookies. I’m not even joking. I was so happy when they came out. Honestly, I don’t think anyone will ever know that these cookies are sugar free.
  • Low in carbs and ketos. These delicious Christmas cookies contain only one carbohydrate per cookie. The original version of my pecan cookies contains 7 grams of carbs per cookie.
  • Gluten-free. Almost all low-carb and keto bakery products are gluten-free. This is great news if you have gluten intolerance or are just trying to avoid gluten.

Recipes Note

When I started testing low-carb Christmas cookies, I wanted to make sure I was doing it right. These are my favorite cookies and I wanted them to be perfect.

I used my grandmother’s recipe to make these low-carb cookies.

If you’re looking for Christmas cookie recipes that taste like the real thing, look no further.

Ingredients for making snowball cookies.

  • Almond and coconut flour. Because these cookies are made in the food industry, the flour is processed to a finer consistency, which gives these cookies their great texture. (I use Anthony’s trademark).
  • Xanthan gum. Xanthan gum is used in keto cooking to compensate for the lack of gluten. Xanthan gum adds elasticity and tenderness to baked goods, which is usually the result of gluten.
  • Erythritol. I used brown sugar and powdered sugar in this Swerve recipe.
  • Oil. Use soft butter. I usually let the butter soften for about 30 minutes; it doesn’t have to be super soft.
  • Pecans. You can put the pecans in a food processor and process with whatever you need. You’ll be very good. If you want larger nuts, you can also add them to the end of the dough.

Step-by-step instructions

Step 1 – Chop the pecans

Place the pecans in a food processor and chop. You can set them aside to add later or leave them in the bowl. It depends on how you want them.

Step 2 – Flour processing

Add the almond flour, coconut flour, salt and xanthan gum to your food processor. A process or pulse of 30 to 40 seconds.

I find that processing the flour in a food processor gives the cookies a finer texture.

Step 3 – Add sugar and butter

Put the butter and sugar in the bowl of the food processor. Spray the mixture until

You can now add notes if you haven’t already.

Once the dough is well mixed, put it in the fridge for a few hours before baking.

Step 4 – Swab

I use a small spoon for these cookies.

Cookie #60 represents about 2 teaspoons of dough.

You should end up with about 48 cookies. You can roll these pecans into balls or small cubes. They get a little bigger when they cook.

Step 5 – Cooking

Preheat the oven to 275℉.

They cook at a very low temperature for 40 to 50 minutes. I know it seems long, but trust me, this cooking is slow and hard.

The cookies will feel soft when you first take them out. Make sure they have cooled down before proceeding to the next step. They don’t have to be at room temperature, but they should be cool enough to be handled without breaking.

Step 6 – Roll in ethyritol powder or fructose powder Monk

Add about 1 cup of ethyritol powder to the bowl.

Place each cookie in a bowl of sugar, then gently turn until the cookie is completely coated with sugar.

Frequently asked questions and expert advice

Can I use almond flour on keto?

Yes, almond flour is low in carbs and high in protein.

How do you keep the almond flour from crumbling into the cookies?

Xanthan gum makes gluten-free baked goods soft and airy.

Can we eat sugar free cookies on keto?

Yes, you can eat sugar-free cookies on keto as long as they are made with almond or coconut flour. Conventional wheat flour is high in carbohydrates and should be avoided as part of a ketogenic diet.

Other Keto recipes you’ll love.

➽ Did you make this recipe? If you liked it, please leave a note and a comment 5 ★ ! I love hearing from you! Follow me @foodologygeek on your favorite social media channel! Facebook, Instagram & Pinterest.

Pecan snowball biscuit

Laura Reagel.

Snowball cookies are made with nuts or almonds. They are also called Mexican wedding cakes or Russian tea cakes. These cookies are pecan shortbread rolled in powdered sugar. These low-carb cookies are just as good as the oriental version.

Cooking time 15 minutes

Cooking time 45 minutes

Total duration 1 hour


culinary feast

Serving 48 cookies

Calories 103 kcal


  • Place the nuts in the food processor. Process them until they are finely chopped. You can take them out and set them aside or leave them inside. If you want the notes to be larger, set them aside to add later.
  • Put the almond flour, coconut flour, salt and xanthan gum in a food processor. Mix for 30 to 40 seconds until the mixture resembles fine flour.
  • Place the sugar, butter and vanilla in a food processor. Treat the oil until it is incorrigible.
  • If you didn’t leave the nuts from step 1 in the robot, add them now. Impulse for incorruptibility.
  • Cover the dough or wrap it in plastic. Put them in the fridge for a few hours.
  • Preheat the oven to 250℉.
  • Use 1 tablespoon cookie portioner. The shape of the dough is that of fingers, croissants or balls. Place on a parchment or cookie sheet (unlit).
  • Bake for 40-50 minutes until lightly browned. The temperature of the oven varies, so keep a close eye on it.
  • Place them on the counter to cool. These cookies will be very soft and crumbly, but crisp when they cool.
  • When they have cooled considerably and can be handled without falling apart. Sprinkle the warm cookie sheet with powdered sugar.


Serve: 1BiscuitCalories:103kcalCarbohydrates:2gProtein:2gFat:10gSaturated fat:3gCholesterol:10mgSodium:52mgFiber:1gSugar:1gCalcium:15mgIjr:1mg

Tags holiday cookies, keto, low carbohydrate, pecans

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