🧈 Ingredients
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1 cup almond flour
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½ cup finely chopped pecans (or walnuts)
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¼ cup unsalted butter, softened
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3 tablespoons powdered erythritol (or any keto sweetener)
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1 teaspoon vanilla extract
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Pinch of salt
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Extra powdered erythritol for rolling
👩🍳 Instructions
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Preheat Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Mix Dough
In a medium bowl, cream together the butter and sweetener until smooth.
Add vanilla extract and salt, then stir in almond flour and chopped nuts until a thick dough forms. -
Form Cookies
Roll the dough into small 1-inch balls and place them on the baking sheet about 1 inch apart. -
Bake
Bake for 12–15 minutes or until the bottoms are lightly golden. Allow them to cool completely — they’ll firm up as they cool. -
Coat in “Snow”
Roll the cooled cookies in powdered erythritol to give them their snowy coating. For extra sweetness, roll them a second time once fully cooled.
💡 Tips
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For a more delicate texture, refrigerate the dough for 20 minutes before rolling.
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Add a pinch of cinnamon or nutmeg for holiday warmth.
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Store in an airtight container for up to 1 week or freeze for up to 2 months.
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