These keto snowball cookies are the perfect combination of buttery, nutty, and subtly spiced flavors, all wrapped up in a delicate, melt-in-your-mouth texture.
With a few simple ingredient swaps, we’ve transformed the classic snowball cookie into a low-carb, gluten-free, and sugar-free delight that you can enjoy guilt-free.
Featuring a blend of almond flour, coconut flour, and finely chopped walnuts, these cookies are packed with healthy fats and fiber to keep you satisfied. The addition of cardamom adds a unique and warming flavor profile that perfectly complements the nuttiness of the walnuts.
And thanks to the power of Swerve Sweetener, you can indulge in these cookies without the added sugar and carbs. Whether you’re looking for a festive treat to share with friends and family or a satisfying snack to enjoy with a cup of coffee, these snowball cookies are sure to hit the spot.
So preheat your oven, gather your ingredients, and get ready to create a batch of these irresistible low-carb cookies that will have everyone coming back for more!
👍 Why You’ll Love This Recipe
Easy to Make- Don’t let the impressive taste and appearance of cookies fool you – they’re incredibly easy to make! With simple ingredients and straightforward instructions, even novice bakers can whip up a batch of these delightful treats.
Burst of Flavors- Get ready for a flavor explosion in your mouth! These cookies are infused with the warm and aromatic essence of ground cardamom, adding a unique and delightful twist to the classic recipe.
Keto-Friendly Indulgence- If you’re following a ketogenic diet, finding satisfying treats can be a challenge. However, these low carb snowball cookies are the perfect solution! Made with low-carb ingredients like almond flour, coconut flour, and Swerve sweetener.
✨ Recipe Ingredients
You will need these ingredients to make the keto snowball cookies:
- 1 cup Walnut (finely chopped – almost ground)
- 1 egg (large)
- 1 3/4 cups Almond Flour
- 2 tablespoon Coconut Flour
- 1 teaspoon Ground Cardamom
- 1/4 teaspoon Salt
- 1/2 cup Butter
- 1 teaspoon Baking Powder
- 1/2 cup powdered Swerve Sweetener (for making the cookies)
- 1/2 cup powdered Swerve Sweetener (for rolling the cookies in the powder).
- 1 1/2 teaspoons Vanilla Extract
👨🍳 How To Make
Follow these steps and make the best low carb snowball cookies!
Step 1
Start by preheating your oven to 325°F (165°C) and lining 2 baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the almond flour, coconut flour, chopped walnuts, cardamom, baking powder, and salt.
Step 3
In a large bowl, beat the butter and sweetener together until the mixture is light and fluffy. This should take 2-3 minutes at most. Then, beat in the egg and vanilla.
Step 4
Beat the almond flour mixture into the butter mixture until well combined.
Step 5
Roll the dough into 1-inch balls and place them on the prepared baking sheets. Bake for 15-18 minutes until they are golden brown. Remove them from the oven and let them cool. Once cooled, roll each cookie in powdered sweetener. Enjoy!
💡Tips
1. Finely Chop the Walnuts
When preparing the walnuts for this keto snowball cookie recipe, it’s important to finely chop them, almost to the point of grinding. This ensures that the walnuts are evenly distributed throughout the cookie dough, providing a consistent nutty flavor and texture in every bite.
2. Use Room Temperature Butter
When creaming the butter and sweetener together, it’s essential to use room temperature butter. This allows the butter to incorporate more easily with the sweetener, creating a light and fluffy mixture that will result in tender cookies.
If the butter is too cold, it will be difficult to beat and may result in dense, heavy cookies. On the other hand, if the butter is too soft or melted, it will not cream properly with the sweetener, leading to flat and greasy cookies.
3. Allow Cookies to Cool Completely Before Rolling in Powdered Sweetener
After baking, it’s important to let the snowball cookies cool completely before rolling them in the powdered sweetener. If the cookies are still warm, the sweetener will melt and become sticky, creating a messy appearance and altering the texture of the cookies.
Allowing the cookies to cool completely ensures that the powdered sweetener adheres properly, creating a beautiful, snow-like coating.
You’ll Love These Recipes Too
If you liked my recipe, make sure to check out these keto cookie recipes too:
Keto Snowball Cookies
- 1 cup Walnut (finely chopped – almost ground)
- 1 Egg
- 1 3/4 cups Almond Flour
- 2 tablespoon Coconut Flour
- 1 teaspoon Ground Cardamom
- 1/4 teaspoon Salt
- 1/2 cup Butter
- 1 teaspoon Baking Powder
- 1/2 cup powdered Swerve Sweetener (for making the cookies)
- 1/2 cup powdered Swerve Sweetener (for rolling the cookies in the powder)
- 1 1/2 teaspoons Vanilla Extract
- Start by preheating your oven to 325°F (165°C) and lining 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, chopped walnuts, cardamom, baking powder, and salt.
- In a large bowl, beat the butter and sweetener together until the mixture is light and fluffy. This should take 2-3 minutes at most. Then, beat in the egg and vanilla.
- Beat the almond flour mixture into the butter mixture until well combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets. Bake for 15-18 minutes until they are golden brown. Remove them from the oven and let them cool. Once cooled, roll each cookie in powdered sweetener. Enjoy!
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