Keto Snowball Cookies

These low carb snowball cookies bring the holiday cheer without all of the sugar and carbs! Monk fruit and erythritol step in to sweeten along with healthy fats from walnuts and almond meal for a guilt-free snack.

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Prep Time: 15

Cook Time: 20

Passive Time: 1

Total Time: 1 35

Course: Dessert, Snack

Cuisine: Italian

Keyword: dessert, gluten free, keto, low carb, Meal Prep, snack

Servings: cookies

Calories: 124kcal

Author: Meal Prep on Fleek

Ingredients

¾ cup almond meal
1 cup raw walnuts finely chopped
½ cup softened unsalted butter
¼ cup granulated erythritol
1 ½ teaspoon liquid vanilla monk fruit
Pinch of sea salt
½ cup powdered erythritol for rolling

Serving pairing suggestion:

1 cup macadamia nuts
1 recipe keto chocolate

Instructions

Combine butter and granulated erythritol in a medium mixing bowl. Cream together using a hand mixer for 30 seconds. Stir in almond meal, walnuts, vanilla monk fruit sweetener and sea salt to form a dough. Refrigerate for 1 hour to firm dough. This will help prevent the cookies from spreading in the oven so do not skip.
Preheat oven to 325ºF and line a medium baking sheet with parchment paper. Scoop out 1 tablespoon mounds of dough and roll into a ball. Place cookies on baking sheet 2 inches apart. Bake for 20 minutes, rotating cookie sheet after 10 minutes. Cool cookies at room temperature on cookie sheet for 20 minutes to allow cookies to firm.
Add powdered erythritol to a small bowl. Roll each cookie in powder and place 3 cookies in one compartment of 4 snack size MPOF containers. Add sugar-free chocolate and macadamia nuts to the other compartment.

Video

Notes

Nutrition facts are for 1 cookie only.

Nutrition

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