Keto Christmas Cookies with Almond Flour: Snowball Cookies, 40 Balls
These snowball-shaped keto Christmas cookies use almond flour and powdered erythritol for a low-carb version of the classic Russian tea cake. Each ball runs about 55 calories with under 1 gram of net carbs and 1.5 grams of protein.
The recipe yields 40 cookies from one batch, making them ideal for cookie exchanges, holiday gift boxes, and Christmas dessert tables where family members follow different eating plans.
They hold their round shape beautifully, roll cleanly in a snowy coat of powdered sweetener, and taste like buttery, nutty shortbread with no sugar spike.
What Makes This Version Work
The dough is essentially a keto version of shortbread: butter, almond flour, powdered sweetener, vanilla, and a pinch of salt with finely chopped pecans folded through.
Butter must be softened to room temperature, not melted; melted butter changes the fat structure and the cookies spread flat instead of holding a round ball shape. Powdered erythritol is critical for both the dough and the coating; granular erythritol leaves a gritty texture in a no-liquid dough.
Chill the shaped balls on the pan for 15 minutes before baking. This second chill locks the fat and prevents any spread, giving you perfect spheres. Bake at 325 F for 12 to 14 minutes just until the bottoms are golden.
Cool 5 minutes on the pan, then roll in powdered sweetener while still warm; a second roll after fully cooled gives you the deep snowy coat.
On a similar note, our keto chicken recipes article has more practical tips.
For more on this topic, check out our guide on keto avocado smoothie.
We walk through keto guacamole recipe step by step in a separate post.
Keto Christmas Cookies Recipe
This dessert, sure to brighten up your holiday, contains very low calories and carbs, yet it's more than enough to satisfy your sweet cravings.
If you have too many cookies, you can store them in the freezer for a long time. For more accessible storage, they can last up to 1 week at room temperature.
Even if you discover this recipe at the last minute, you can quickly make these cookies and serve them. Enjoy!
Ingredients
- 1 ½ cups almond flour
- 1 tsp. vanilla extract
- ½ cup confectioners swerve
- 1 stick salted butter
- 1 cup of walnuts
- 1 tbsp. coconut flour
- ⅔ cup confectioners swerve for topping
- A pinch of salt
Instructions
- First, preheat the oven, as you would for all cookies, cakes, and baked meals. Set the temperature to 325°F (160°C).
- Next, prepare your food processor. Place your walnuts inside and pulse until they crumble. Continue processing until the walnuts become extra fine. Tip: If walnuts aren't to your liking, feel free to use pecans instead.
- Take a mixing bowl and add butter to it. Tip: Opt for a glass bowl instead of a plastic one to avoid any impact on the flavor of your cookies. Do not melt the butter, but ensure it is left out to soften rather than kept in the fridge.
- Sprinkle half a cup of confectioners' swerve over the butter and mix with a hand mixer until you achieve a perfect cream. Remember, we'll use the rest of the swerve for dipping the cookies in the final steps.
- Incorporate the chopped walnuts into the creamed mixture. Then, add almond flour, coconut flour, vanilla extract, and a pinch of salt. Mix well with a spatula or spoon until combined, forming a dough that is not too hard.
- Cover the dough and let it rest in the refrigerator for 20 minutes.
- After chilling, shape the dough into balls about the size of half a golf ball, making 40 balls in total. Place these balls on a baking tray lined with parchment paper. Chill in the fridge again for another 15 minutes.
- Bake the chilled snowballs in the preheated oven for only 10-12 minutes. Important: Keep a close eye on them during this step. Bake until the tops are just golden brown to ensure a soft, fluffy cookie. Be careful not to overbake.
- After baking, allow the cookies to cool slightly on the tray. Tip: Do not move them immediately.
- Prepare a small, deep mixing bowl and pour the remaining confectioners' swerve into it. While the cookies are still warm, dip each one into the confectioners' swerve, ensuring the powdered sweetener coats every part of the cookie.
Video
Nutrition
Tips and Variations
Use a small cookie scoop (2 teaspoons) for uniform size and neat spheres. Roll each scoop briefly between your palms to smooth the surface. For the classic pecan snowball, use finely chopped pecans; walnut or hazelnut work equally well and change the flavor profile subtly.
For a chocolate keto snowball, add 2 tablespoons of cocoa powder to the dough and reduce almond flour by 2 tablespoons. Almond-cherry version: fold in 1/4 cup finely chopped sugar-free dried cherries and add 1/2 teaspoon almond extract.
Dairy-free bakers can swap butter for a firm vegan butter alternative like Miyoko’s; softer vegan butters make the dough too loose. For extra festive presentation, add a drop of natural food coloring to a small batch of powdered coating for pink or green snowballs.
Store the coating separately and re-dust cookies before serving; the sweetener absorbs into the butter over time and loses its bright white look.
Storage and Reheating
Store fully coated cookies in an airtight container at room temperature for up to 10 days. The powdered coating will absorb slightly over time; refresh with a light dust of powdered erythritol before serving. Layer with parchment to prevent the powder from clumping. Freeze uncoated cookies for up to 3 months in a zip bag; thaw at room temperature for 20 minutes and roll in the powdered coating fresh. These are meant to be eaten at room temperature; no reheating needed.
