📌 Description
These classic buttery Snowball Cookies are soft, crumbly, and melt right in your mouth. Also known as Russian Tea Cakes and Mexican Wedding Cookies, these bite-sized treats are coated in powdered sweetener for that perfect snowy finish.
This version is made low-carb and keto-friendly, so you can enjoy a sweet treat without the guilt. They’re quick, easy, and perfect for tea time, holidays, or whenever you crave something sweet but light!
🥣 Ingredients
- 1 cup almond flour (finely ground)
- ½ cup unsalted butter (softened)
- ¼ cup powdered erythritol (or any keto powdered sweetener)
- 1 teaspoon vanilla extract
- ¼ cup finely chopped pecans or walnuts (optional)
- Pinch of salt
- Extra powdered sweetener for coating
👩🍳 Instructions
- Preheat Oven to 170°C (340°F) and line a baking tray with parchment paper.
- In a bowl, cream butter and powdered sweetener until light and fluffy.
- Add vanilla extract and mix well.
- Stir in almond flour, salt, and chopped nuts. Mix until a soft dough forms.
- Roll the dough into small bite-sized balls.
- Place on baking tray and bake for 12–15 minutes (do not over-brown).
- Let cookies cool slightly, then roll them in powdered sweetener while still warm.
- Once fully cooled, roll again for a beautiful snowy coating.
💡 Tips for Perfect Snowball Cookies
- Do not overbake — they should stay pale and soft.
- If dough feels too soft, chill it for 15–20 minutes before rolling.
- For extra flavor, add a few drops of almond extract.
- Store in an airtight container for up to 1 week.
- These cookies taste even better the next day!