KETO WALNUT SNOWBALL COOKIES (SUGAR-FREE) - KETOCONNECT
Soft melt in you mouth walnut snowball cookies. This recipe makes the perfect holiday Christmas cookies!
Provided by Megha Barot
Categories Dessert
Total Time 65 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 15
Number Of Ingredients 7
Steps:
- Preheat your oven to 300 and line a baking sheet with parchment paper.
- Combine the melted butter, egg, stevia and vanilla extract in a large bowl and set aside.
- Add the walnuts to a processor and pulse until ground. Pour walnut flour into a medium bowl and add the coconut flour and 1/4 cup of the swerve. Combine.
- In two parts add the dry mixture to the wet and whisk to combine.
- At this point the dough should be soft, but firm enough to form into balls by hand without it sticking to your palms. If it is not the right consistency add 1-2 tbsp of additional coconut flour and combine.
- Make 15 equal sized balls and line the parchment paper. They will not spread in the oven. Bake for 30 minutes.
- Allow to cool for 5 minutes, and then roll the (still warm) balls in the remaining 1/4 cup swerve. Place them back on the parchment paper and allow to fully cool, another 20-30 minutes, until eating!
Nutrition Facts : Calories 127 kcal, CarbohydrateContent 3 g, ProteinContent 2 g, FatContent 12 g, FiberContent 2 g, SaturatedFatContent 5 g, CholesterolContent 29 mg, SodiumContent 67 mg, SugarContent 1 g, ServingSize 1 serving
KETO SNOWBALL CHRISTMAS COOKIES - LOW CARB PALEO SNOWBALLS
Snowball Cookies are a holiday classic favorite made with just a handful of low carb ingredients. Now you can make them keto style or vegan! They bake up soft, buttery and melt in your mouth delicious. Perfect for Christmas gifts and holiday cookie trays.
Provided by Kelly
Categories Dessert
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 15
Number Of Ingredients 8
Steps:
- Using a stand mixer, hand mixer or a fork in a large bowl, cream together the butter (ghee OR coconut oil) with powdered sweetener until light and fluffy. Add the vanilla, almond flour and salt and mix until the dough forms a ball. Stir in chopped pecans and mix again until combined. Use your hands to knead the dough until it forms a large dough ball. Add milk only if dough seems dry and does not come together - and alternatively add more almond flour if the dough seems too wet - only a little bit at a time.
- Line a baking sheet with parchment paper. Roll dough into ONE (1) tablespoon sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up. Place baking sheet in freezer for 15 minutes (to avoid spreading). Meanwhile, preheat oven to 375 F.
- Bake cookies for 12-14 minutes until bottoms are golden - rotating pans halfway through. Be careful not to over-bake.
- Remove from oven and cool on baking pan for about 3-4 minutes until you can handle them comfortably with your hands.
- Meanwhile, sift 1/2 cup powdered sweetener into a medium bowl. While cookies are still warm, roll them in powdered sweetener. Place cookies on a cooling rack. Once the cookies have cooled completely, you can roll them in powdered sweetener again for an extra layer, if desired.
- Store cookies in an airtight container for up to 3 days or freeze for up to one month.
Nutrition Facts : ServingSize 1 cookie, Calories 120 kcal, CarbohydrateContent 3 g, ProteinContent 3 g, FatContent 11 g, FiberContent 2 g
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