Keto Snowball Cookies – recipeifrajob

For the Cookies:

2 cups (200g) super-fine blanched almond flour
⅓ cup (75g) unsalted butter, softened to room temperature
⅓ cup (65g) powdered erythritol (or preferred keto-friendly powdered sweetener like monk fruit/allulose blend), plus more for coating
1 teaspoon pure vanilla extract
½ cup (55g) raw pecans, very finely chopped
¼ teaspoon salt

For the Coating:

In a medium-sized mixing bowl, combine the almond flour and salt. Whisk briefly to break up any clumps and incorporate the salt evenly.
In a separate, larger bowl, use a hand mixer (or stand mixer with paddle attachment) to cream together the softened butter and ⅓ cup of powdered erythritol until light and fluffy, about 1-2 minutes.
Beat in the vanilla extract until combined.
Gradually add the almond flour mixture to the butter mixture, mixing on low speed until just combined. The dough will be slightly crumbly but should hold together when pressed.
Fold in the finely chopped pecans using a spatula or your hands.
Use your hands to gather and press the dough into a cohesive ball. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This is a crucial step—it firms up the butter and makes the dough much easier to handle.

Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Remove the chilled dough from the refrigerator. Pinch off small portions and roll them into 1-inch balls, placing them about 1 inch apart on the prepared baking sheet. The dough may be a bit fragile, but the warmth of your hands will help bind it. If it cracks, simply press and roll again.

Bake for 14-17 minutes, or until the bottoms are just lightly golden and the tops are set. The cookies should not brown on top; we want them pale like a snowball.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. They will be very soft and fragile at this stage but will firm up as they cool. Do not move them yet.

After 5 minutes, transfer the cookies to a wire rack to cool until just warm to the touch, about 10-15 minutes.
Place the remaining ½ cup of powdered erythritol in a shallow bowl or plate.
Carefully roll each warm (not hot) cookie in the powdered sweetener until generously coated. Place them back on the wire rack.
Optional but recommended: Once the cookies are completely cool, give them a second roll in the powdered sweetener. This creates the iconic, thick snowy coating and ensures maximum sweetness.

Ingredient Quality is Key: For the best texture, use super-fine blanched almond flour. Coarse almond meal will yield a gritty cookie. A powdered sweetener that measures 1:1 like sugar (such as erythritol or a monk fruit blend) works best.
The Chill is Mandatory: Skipping the chilling step will result in cookies that spread too much and are difficult to shape.
Storage: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For the freshest coating, you can store them without the final dusting and roll them in powdered sweetener just before serving.
Freezing: These cookies freeze beautifully! Place them in a single layer on a baking sheet to flash-freeze, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature and re-roll in powdered sweetener if needed.