Ingredients:

  • ½ cup unsalted butter, softened (113 g)
  • ¼ cup granulated keto sweetener (Monk Fruit/Erythritol blend, 50 g)
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups fine almond flour (150 g)
  • ½ cup finely ground pecans (60 g)
  • ¼ teaspoon xanthan gum (optional, 1 g)
  • ¼ teaspoon fine sea salt (1.25 g)
  • ½ cup powdered keto sweetener (for coating, 100 g)

Instructions:

  1. Pulse the pecans in a food processor until they resemble coarse sand. Be careful not to over-process into nut butter.
  2. In a large mixing bowl, beat the softened butter and granulated keto sweetener on medium speed until light and fluffy (about 3 minutes).
  3. Beat in the vanilla extract.
  4. In a separate bowl, whisk together the almond flour, ground pecans, salt, and xanthan gum (if using).
  5. Gradually add the dry mixture to the wet mixture on low speed, mixing just until the dough comes together.
  6. Wrap the dough tightly and refrigerate for at least 60 minutes. Chilling is essential to prevent spreading during baking.
  7. Preheat the oven to 325°F (160°C). Line a baking tray with parchment paper.
  8. Scoop or roll roughly 1 tablespoon of the chilled dough into smooth, uniform spheres. Place them 1 inch apart on the prepared baking sheet.
  9. Bake for 12 to 15 minutes, until the bottom edges are very lightly golden, but the tops remain mostly white.
  10. Allow the cookies to cool on the tray for 2–3 minutes. While still quite warm, gently roll each snowball in a bowl containing half of the powdered keto sweetener (the first roll).
  11. Transfer the snowballs to a wire rack to cool completely (about 30 minutes). They will firm up as they cool.
  12. Once fully cooled, roll them again in the remaining powdered keto sweetener, pressing gently to ensure a thick, distinct white layer (the second roll). Store in an airtight container.