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Real Balanced

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Home Recipes Keto Snowball Christmas Cookies

Keto Snowball Christmas Cookies

Net Carbs:1.1g
Published:12/21/21Updated:12/22/21
3 Comments This post contains affiliate links.
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A bowl of nut-free keto snowball cookies, resting on a marble countertop
K VG NF EF

These Keto Snowball Cookies are a low-carb festive treat just in time for the holidays! They are soft, buttery, and sweetened to perfection. Thanks to the use of sunflower and pumpkin seeds, these delightful cookies are also nut-free. With just 1.1 grams of net carbs per cookie, you can happily indulge in a few after your holiday dinner!

featured image of nut-free keto snowball cookies on a small bowl atop a marble kitchen counter

Keto snowball cookies are low-carb, sugar-free, nut-free, and gluten-free but taste just like their wheat-based counterparts. These make delicious holiday snacks that can be enjoyed as part of a cookie board or on their own as an after-dinner treat.

In less than an hour, these melt-in-your-mouth cookies will become a new seasonal favorite. Prepare to amaze your family and friends with some of the best low-carb keto snowball cookies around!

nut-free keto snowball cookie broken in half being dusted by powdered sweetener on a baking tray atop a marble kitchen counter

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Why you’ll love these cookies

  • These keto-friendly snowball cookies are perfect for holiday parties
  • A rich festive cookie to get you in the spirit of the season
  • With only 1.1g net carbs per cookie and made with monk fruit sweetener instead of sugar, you can enjoy these cookies without a crash
  • Egg-free, gluten-free, nut-free, and keto-friendly, these cookies are made without eggs, white flour, eggs, or almond flour.

Equipment needed to make these low-carb keto snowball cookies

  • Measuring cups and spoons
  • Food scale
  • Blender
  • Baking sheet
  • Mixing bowl
  • Parchment paper
  • Rubber spatula
  • Mini Sieve

How to make low-carb keto snowball cookies

In a high-speed blender or using an electric mixer on the highest speed, add sunflower seeds and pumpkin seeds, and pulse until just barely ground.

barely ground sunflower and pumpkin seeds in a high-speed blender.

Using an electric mixer, mix together butter, powdered sweetener, and vanilla extract in a large mixing bowl.

butter, powdered sweetener and vanilla extract mixture in a large mixing bowl

Stir in ground seed mixture, shredded coconut, coconut flour, SunButter, and salt. Ensure butter is well-mixed with all ingredients (see note in recipe card).

barely ground sunflower and pumpkin seeds mixed with butter mixture in a large mixing bowl.

Line a baking sheet with parchment paper. Using a spoon, spoon out approximately 1 heaping tablespoon of dough and roll into 12 balls. Transfer rolled dough to prepared baking sheet and transfer baking sheet to refrigerator to chill for 30 minutes.

nut-free keto snowball cookie dough on a baking pan

Preheat oven to 375 degrees. After dough has chilled, transfer baking sheet from refrigerator to oven and bake cookies until golden, about 10-12 minutes.

Remove cookies from oven and allow to sit at room temperature for about 5 minutes. Then, while still warm, carefully roll individual cookies in 1 tbsp of powdered sweetener. Transfer sweetener-coated cookies to plate and set aside to cool at room temperature.

After cookies have fully cooled, dust individual cookies with remaining 2 tsp of powdered sweetener.

nut-free keto snowball cookies being dusted by powdered sweetener on a baking tray atop a marble kitchen counter

Net carbs per serving for these low-carb nut-free snowball cookies

Per serving, this keto recipe for snowball cookies contains 1.1 grams of net carbs. The recipe, as written, yields 12 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

Ingredient substitutions for these cookies

  • Unsalted Butter: Salted butter can be used instead of unsalted, however, I would suggest leaving out the added salt in this recipe.
  • Powered Monk Fruit Sweetener: Pulse granulated monk fruit sweetener (either Lakanto’s Classic or Golden) in your blender or food processor until powdered. Alternatively, Swerve Powdered Sweetener can be used instead at a 1:1 ratio.
  • No-Sugar-Added SunButter: If you don’t have a nut allergy, you can substitute unsweetened almond or peanut butter instead of SunButter at a 1:1 ratio.

Keep in mind any changes you make to this recipe will modify the total net carbs.

Nut-free, low-carb, keto snowball cookies FAQs

Where can I buy monk fruit sweetener?

This recipe uses Powdered Monk Fruit Sweetener. I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order.

If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Can I add nuts to this recipe?

Of course! If you don’t have a nut allergy, adding pecans or walnuts to this recipe would make it really delicious!

Are there any important things to note before I start making this recipe?

Yes. It’s very important that the butter is well-incorporated with all of the other dough ingredients before chilling and baking. If it’s not, the cookies will likely be too crumbly and may fall apart. The butter used in the recipe should not be melted, but it should be soft enough to mix well with the other dough ingredients.

Do I have to chill the cookie dough for the full 30 minutes?

Yes, chilling the cooking dough for the full 30 minutes is very important to ensure that your cookies keep their round snowball shape when baking.

Can I store leftover snowball cookies in the refrigerator or freezer?

Yes! Store any leftover snowball cookies in an airtight container or freezer bag for up to 5 days in the refrigerator. You can also freeze them for up to 1 month. If frozen, when you are ready for a delicious keto treat, simply let the cookie thaw, then eat.

Can you make keto low-carb snowball cookies ahead of time?

Yes, you can make these snowball cookies ahead of time. I suggest making the dough then storing them in an airtight container in either the fridge or freezer until you are ready to cook. If frozen, let them thaw then roll them in powdered sweetener after baking.

Looking for more low-carb cookie recipes? Give these a try!

  • Keto Gingerbread Cookies
  • Low-Carb Chocolate Chip Cookies
  • Low-Carb Snickerdoodles
  • Low-Carb Glazed Sugar Cookies
  • Keto Chocolate Cookies
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nut-free keto snowball cookies being dusted by powdered sweetener on a baking tray atop a marble kitchen counter

Nut-Free Keto Snowball Cookies


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  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
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Description

These Keto Snowball Cookies are a low-carb festive treat just in time for the holidays! They are soft, buttery, and sweetened to perfection. Thanks to the use of sunflower and pumpkin seeds, these delightful cookies are also nut-free. With just 1.1 grams of net carbs per cookie, you can happily indulge in a few after your holiday dinner!


Ingredients

Cookies:

  • 2 tbsp (~15g) sunflower seeds
  • 2 tbsp (15g) pumpkin seeds
  • 1/2 cup (4 oz) unsalted butter, softened at room temperature
  • 3 tbsp + 1 tsp (25g) powdered monk fruit sweetener
  • 1 tsp vanilla extract
  • 3/4 cup (60g) unsweetened shredded coconut
  • 1/4 cup (28g) coconut flour
  • 1 tbsp (16g) No-Sugar-Added SunButter
  • 1/8 tsp salt

Powdered Sweetener Dusting:

  • 1 tbsp + 2 tsp (12g) powdered monk fruit sweetener


Instructions

  1. Cookie Dough: To a high-speed blender, add sunflower seeds and pumpkin seeds and pulse until just barely ground.
  2. In a large mixing bowl, using an electric mixer, mix together butter, powdered sweetener, and vanilla extract. Stir in ground seed mixture, shredded coconut, coconut flour, SunButter, and salt. Ensure butter is well-mixed with all ingredients (see note below).
  3. Line a baking sheet with parchment paper.
  4. Using a spoon, spoon out approximately 1 heaping tablespoon of dough and roll into 12 balls. Transfer rolled dough to prepared baking sheet and transfer baking sheet to refrigerator to chill for 30 minutes.
  5. Preheat oven to 375 degrees.
  6. After dough has chilled, transfer baking sheet from refrigerator to oven and bake cookies until golden, about 10-12 minutes.
  7. Powdered Sweetener Dusting: Remove cookies from oven and allow to sit at room temperature for about 5 minutes. Then, while still warm, carefully roll individual cookies in 1 tbsp (7g) of powdered sweetener. Transfer sweetener-coated cookies to plate and set aside to cool at room temperature. After cookies have fully cooled, dust individual cookies with remaining 2 tsp (5g) of powdered sweetener.

Recipe Notes:

Unsalted Butter Substitution: Salted butter can be used instead of unsalted, however, I would suggest leaving out the added salt in this recipe.

Where To Purchase Monk Fruit Sweetener: This recipe uses Powdered Monk Fruit Sweetener. I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Powered Monk Fruit Sweetener Substitution: Pulse granulated monk fruit sweetener (either Lakanto’s Classic or Golden) in your blender or food processor until powdered. Alternatively, Swerve Powdered Sweetener can be used instead at a 1:1 ratio.

No-Sugar-Added SunButter Substitution: If you don’t have a nut allergy, you can substitute unsweetened almond or peanut butter instead of SunButter at a 1:1 ratio.

Mixing Butter Well With Cookie Dough Ingredients: It’s very important that the butter is well-incorporated with all of the other ingredients. If it’s not, the cookies will likely be too crumbly and may fall apart. The butter used in the recipe should not be melted, but it should be soft enough to mix well with the other dough ingredients.

Chilling Dough Before Baking Cookies: Yes, chilling the cooking dough for the full 30 minutes is very important to ensure that your cookies keep their round snowball shape when baking.

Making Cookies In Advance To Serve Later: I would suggest making the dough then storing them in an airtight container in either the fridge or freezer until you are ready to cook. If frozen, let them thaw then roll them in powdered sweetener after baking.

Net Carbs: Per serving, each cookie contains 1.1 grams of net carbs. The recipe, as written, yields 12 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store any leftover snowball cookies in an airtight container or freezer bag for up to 5 days in the refrigerator.

Freezer Storage: You can freeze the cookies for up to 1 month. If frozen, when you are ready for a delicious keto treat, simply let the cookie thaw, then eat.

Keywords: keto snowball cookies, snowball cookies no nuts, keto christmas cookies, low carb christmas cookies

Did you make this recipe?

Tag me on Instagram at @realbalanced or leave me a comment & rating below.

Recipe Card powered byTasty Recipes

This recipe was originally written and sponsored by Lakanto in December 2019.

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3 Comments

  1. Cynthia says

    December 16, 2019 at 2:19 pm

    Question: are the sun and pumpkin seeds supposed to be raw or roasted/salted?
    Thanks!

    Reply
    • Sara Nelson says

      December 16, 2019 at 2:20 pm

      Great question! Both should be raw.

      Reply
      • Cynthia says

        December 16, 2019 at 3:31 pm

        Thank you so much! Will try them today.

        Reply

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