Keto Snowball Cookies
These white flaky cookies with a walnut buttery crumb, are sometimes called Russian Teacake Cookies and other times known as Snowball Cookies (you can see why in the pictures). Whatever you call them, they are absolutely delicious!
We have revised the original recipe which has a lot of sugar plus coated in powdered sugar, to be sugar free, Keto friendly, and low carb🙌🏼 We often serve these to sugar loving friends and they are shocked they taste so amazing.
One of my favorite aspects of this recipe is being able to store extras in the freezer and thaw to serve in about 10 minutes....perfect for drop-in visitors. Personally, they always remind me of my grandmother who had a cute tin can of these cookies, in her freezer at all times❤️
Everyone who follows Stevia Select stevia recipes, knows that I am all about fast & easy. If there’s a shortcut to be taken, I will take it. I love to bake but don’t have a lot of spare time to do it and I’m sure many others are in the same boat. You’ll find most every sugar free recipe is uncomplicated and fits time restraints. This recipe is no different and comes together in a few steps by using a Ninja mixer with the sharp blade. I believe any blender would work. This helps eliminate the tedious task of chopping nuts.....the appliance does all the work👍🏼
*Note: Sub other nuts if desired. I have only tried pecans and they were equally delicious but any nut should work. Be sure to share any changes made in the comments so that we can all benefit ☺️
Keto Snowball Cookies
yields approx. 24 cookies 1.5”
Ingredients:
- 8 TB Butter (softened/room temp
- 1 1/2 C. Almond flour
- 1/4 ts Stevia Select powder
- 1/4 C. Stevia Baking Blend *powdered in Bullet Blender for 3 seconds
- 1/4 ts. Salt
- 1 ts Vanilla Extract
- 1/2 ts. Stevia Select Vanilla stevia
- 1 C. Walnuts whole or pie
- *1/4 C Stevia Baking Blend (*powdered) reserved for rolling cookies after baked.
Directions:
- Place first 4 ingredients into a Ninja mixer with the sharp blade attachment in place. Pulse until the butter is incorporated.
- Add remaining ingredients and pulse till the new ingredients are thoroughly mixed in and nuts are small bits.
- Form into 24 equal size balls (approx 1.5"). Place cookie balls on a silicone mat with cookie sheet underneath for stability.Freeze for 20 min.
- Preheat oven now to 350 F.
- When the 20 minute freezer time is up, bake these for 20 min.
- Cool at room temp. for 10 min, then freeze for 20 min. *Do not skip this step. The Baking Blend will melt if applied to warm cookies. To get the "white snowball" look, these must be very cold when rolled in the powder.
- Roll in reserved powdered Stevia Baking Blend.
Enjoy immediately or store in closed container up to 7 days. Alternately, store in freezer and thaw for 15 minutes before serving. Stays fresh up to 4 weeks in airtight freezer container.
