🧈 Ingredients
1 cup almond flour
½ cup finely chopped pecans (or walnuts)
¼ cup unsalted butter, softened
3 tablespoons powdered erythritol (or any keto sweetener)
1 teaspoon vanilla extract
Pinch of salt
Extra powdered erythritol for rolling
👩🍳 Instructions
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
For a more delicate texture, refrigerate the dough for 20 minutes before rolling.
Add a pinch of cinnamon or nutmeg for holiday warmth.
Store in an airtight container for up to 1 week or freeze for up to 2 months.