Prep Time: 15 mins | Cook Time: 18 mins | Total Time: 33 mins | Servings: 15 (about 30 cookies)
Christmas is just around the corner and I have the best surprise, especially for the kids! These Keto Snowball Cookies with crushed walnuts and a splash of cardamom or cinnamon are sure to make everyone happy! These cookies are the perfect sugar-free holiday treat excellent for everyone!
To make things easier and quicker, prep these cookies ahead. In an airtight container, store the cookies and keep them in the freezer for up to 2 months. To prevent the cookies from getting soggy, thaw them and remove them from the container. Spread the cookies out, making sure that they don’t touch each other.
Ingredients
1 c. walnut pieces finely chopped (almost ground)
1 ¾ c. almond flour
1 tsp baking powder
2 tbsp coconut flour
¾ – 1 tsp ground cardamom (or ½ tsp cinnamon)
½ c. Swerve Sweetener (granular or)
½ c. butter, softened
1 large egg, at room temperature
¼ tsp salt
½ c. powdered Swerve Sweetener
1 tsp vanilla extract
How to make Keto Snowball Cookies
Step 1: Prepare the oven. Preheat it to 325 degrees F. Using silicone liners or parchment paper, line 2 baking sheets.
Step 2: Place the almond flour, chopped walnuts, coconut flour, cardamom, baking powder, and salt in a medium bowl. Mix well until combined.
Step 3: Beat the butter and sweetener in a large bowl for about 2 minutes until light and fluffy. Add the egg and vanilla extract. Mix well before stirring in the almond flour mixture. Beat until the dough comes together.
Step 4: Into 1-inch balls, roll the dough and put them on the prepared baking sheets about 1-inch apart. Place in the preheated oven and bake for about 16 to 18 minutes or until the cookies are just lightly golden brown. Take the cookies out of the oven and allow the cookies to cool on the pan.
Step 5: In a small shallow bowl, place the powdered sweetener. Roll each completely cooked cookie in the powdered sweetener until fully coated.
Nutrition Facts:
Amount Per Serving (2 cookies): Calories 194, Calories from Fat 156, Fat 17.3g27%, Carbohydrates 4.4g1%, Fiber 2.3g9%, Protein 5.4g11%
Ingredients
- 1 c. walnut pieces finely chopped (almost ground)
- 1 ¾ c. almond flour
- 1 tsp baking powder
- 2 tbsp coconut flour
- ¾ - 1 tsp ground cardamom (or ½ tsp cinnamon)
- ½ c. Swerve Sweetener (granular or)
- ½ c. butter, softened
- 1 large egg, at room temperature
- ¼ tsp salt
- ½ c. powdered Swerve Sweetener
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F. Using silicone liners or parchment paper, line 2 baking sheets.
Step 2: Place the almond flour, chopped walnuts, coconut flour, cardamom, baking powder, and salt in a medium bowl. Mix well until combined.
Step 3: Beat the butter and sweetener in a large bowl for about 2 minutes until light and fluffy. Add the egg and vanilla extract. Mix well before stirring in the almond flour mixture. Beat until the dough comes together.
Step 4: Into 1-inch balls, roll the dough and put them on the prepared baking sheets about 1-inch apart. Place in the preheated oven and bake for about 16 to 18 minutes or until the cookies are just lightly golden brown. Take the cookies out of the oven and allow the cookies to cool on the pan.
Step 5: In a small shallow bowl, place the powdered sweetener. Roll each completely cooked cookie in the powdered sweetener until fully coated.
