Winter is OFFICIALLY just around the corner (even though it may not feel like it) so let’s kick it off with some keto snowball cookies.
These delicious shortbread snacks are filled with chopped pecans and rolled in a sweet sugar substitute. Totally worth it!
A few notes before I head into this recipe:
Room temperature butter is a MUST. It is so much easier to cream with the sugar and butter that way. If it’s too thick, you’ll have pockets of butter that isn’t mixed with almond flour and could cause it to burn easily or spread TOO much.
The best way to mix this is to use a stand mixer. Trust me. I have one in Canada, but in Ireland I don’t. Mixing by hand is incredibly tedious and I don’t recommend it.
Other than that, this recipe is fairly simple.
If you like these keto snowball cookies, make sure to check out my lemon cookies! So yummy!
Gluten & sugar free pecan cookies rolled in a confectioners sugar substitute. Perfect for Christmas parties!