Snowball cookies are a classic treat that evokes warm holiday memories and cozy winter evenings. But don’t stop there; these little balls of greatness can be enjoyed year-round! Typically known for their dusting of powdered sugar and rich, buttery texture, these cookies are transformed into a keto-friendly version that allows everyone to indulge within your macros!
Snowball Cookies
These keto snowball cookies capture all the nostalgia of the traditional version while fitting seamlessly into a low-carb, high-fat diet. The main appeal of these cookies is their sweetness and a soft, melt-in-your-mouth texture without all the sugar. They’re perfect for festive occasions, holiday parties, or simply as a comforting treat to enjoy with a hot cup of tea or bulletproof coffee on a cold day.
Snowball Cookies Ingredients
Choosing the right ingredients is crucial for achieving both the desired taste and nutritional content in keto snowball cookies. Each ingredient plays a vital role:
- Almond Flour: This gluten-free flour alternative adds a mild, nutty flavor and helps create a tender crumb in the cookies.
- Unsweetened Shredded Coconut: Adds texture and tropical sweetness to the cookies, enhancing their flavor and providing additional fiber.
- Unsweetened Almond Butter: Gives the cookies a creamy, moist texture while also adding healthy fats and protein.
- Sugar-Free Maple Syrup: Offers a natural sweetness without adding extra carbs, mimicking the classic cookie taste.
- Vanilla Extract: Enhances the overall flavor profile of the cookies, adding depth and warmth.
Substitutions
For those who may have specific dietary restrictions or preferences, various substitutions can be made to adapt these snowball cookies:
- Nut-Free Options: Replace almond flour with sunflower seed flour and almond butter with sunflower seed butter to accommodate nut allergies.
- Coconut Alternatives: If you’re not a fan of coconut or need to avoid it, you can use finely ground nuts like pecans or walnuts as a substitute for the shredded coconut.
- Sweetener Variations: If Sugar-Free Maple Syrup isn’t available, other keto-friendly sweeteners like erythritol or monk fruit syrup can be used as replacements. Adjust the amount based on sweetness preference and the properties of the sweetener.
Texture
Achieving the right texture in these snowball cookies is essential for that signature melt-in-your-mouth feel. The combination of almond flour and shredded coconut should be balanced to avoid a gritty or overly dense texture.
The almond butter helps bind these ingredients while maintaining moisture in the cookies. It’s important to mix well to ensure a uniform consistency, which will help in forming perfect, round snowballs.
Storage
Proper storage is key to maintaining the freshness and texture of your snowball cookies. Here are some tips for storing them effectively:
- Room Temperature: Store the cookies in an airtight container at room temperature for up to a week. Ensure they are completely cooled before storing to prevent moisture buildup.
- Refrigeration: For longer storage, place them in a sealed container in the refrigerator. They can last for up to two weeks when refrigerated.
- Freezing: For long-term storage, keto snowball cookies freeze well. Place them in a single layer on a baking sheet to freeze individually, and then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to three months. Thaw at room temperature before serving.
Serving and Enjoying
Snowball cookies are versatile and can be served in various contexts. Whether they’re part of a festive holiday spread, a companion to your afternoon tea, or a sweet treat after a meal, these cookies are always a hit. Pair them with a cup of keto hot chocolate for a comforting, low-carb indulgence during the winter months.
Keto Snowball Cookies
Equipment
Ingredients
- 1 cup almond flour
- 1 1/3 cup unsweetened shredded coconut divided
- 1/3 cup unsweetened almond butter
- 2 tablespoons sugar-free maple syrup
- 1 teaspoon vanilla extract
Instructions
- Add almond flour, 1 cup of shredded coconut, almond butter, maple syrup, and vanilla extract to a medium bowl. Mix well. It will be a little bit of an effort to get it mixed properly. I used my hands and it went pretty quick!
- Scoop 1 tablespoon of dough using a cookie scoop for even results. Roll into 10-14 balls (depending on what size balls you make).
- Add the remaining 1/3 cup of coconut to a small bowl.
- Roll each ball in coconut pressing gently to make the coconut stick to the outer edge.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.