These nut-free keto snowball cookies are the ultimate holiday recipe! They are buttery soft and perfectly sweet, but don’t contain the high carb content of traditional snowball cookies. Made without almond flour, this low carb cookie recipe is perfect for those looking for a nut free keto baked good recipe!
This Nut-Free Keto Snowball Cookies recipe is made possible with my favorite keto sweetener, Lakanto, the sponsor of this recipe post. All opinions are entirely my own.
These snowball cookies are a very easy-to-make recipe that I love to make during the winter months of the year. They are powdery and sweet and with less than 1 gram of net carbs per serving, you can happily enjoy a few and remain in ketosis!
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Nut-Free Keto Snowball Cookie Fat Bombs
While these are technically cookies, you could actually call these snowball fat bombs! They are ultra low in carbs, high in healthy fats, and will keep you satiated for hours after enjoying one or two!
Eating these cookies is an easy way to increase your healthy fat intake and keep your energy up, especially during the hustle and bustle of the holiday season!
Sugar-free keto snowballs made with monk fruit sweetener
These keto snowball cookies are made using powdered Lakanto Monk Fruit Sweetener, which contains a combination of monk fruit sweetener and erythritol.
If you don’t have powdered monk fruit sweetener, it’s easy to make your own. Simply put the granulated version in a high-speed blender and pulse until it becomes super fine.
Monk fruit sweetener is used often in my dessert recipes as it’s my favorite keto-friendly sweetener. If you need to stock up, you can use code REALBALANCED on your Lakanto orders!
And, if you’re unsure if you’ll like monk fruit sweetener, you might like this Lakanto Taste Test Bundle to try out their Classic Sweetener and Golden Sweetener. This bundle is very discounted and is a good place to start if you want to test Lakanto’s monk fruit sweetener out!
Snow Ball Cookies Recipe FAQs
How to make keto snowball cookies without almond flour?
If you’re looking for how to make snowball cookies without nuts, this recipe is for you! To make these low-carb snowball cookies nut-free, I used a combination of ground sunflower seeds, ground pumpkin seeds, and No-Sugar-Added SunButter. SunButter is made from sunflower seeds and is entirely nut-free.
If you don’t have a nut allergy and don’t have SunButter on-hand, you can substitute in unsweetened almond butter or unsweetened peanut butter at a 1:1 ratio.
How are these nut-free cookies if they contain coconut?
Coconuts are not a nut. Contrary to popular belief, coconuts are a fruit (a drupe).
My recipes are nut-free, but DO contain coconut products as I follow the recommendations of the Doctors at the American Academy of Allergy, Asthma, & Immunology.
This is what they have to say:
Although the Food and Drug Administration labels coconut as a tree nut, the vast majority of tree nut-allergic individuals also tolerate coconut without difficulty, since coconut is not truly a nut, but rather a fruit.
American Academy of Allergy, Asthma, & Immunology
If you are AT ALL concerned about having a coconut allergy, talk to your doctor.
If you have a coconut allergy, I have many keto coconut-free recipes for you!
How many net carbs are in nut-free keto snowball cookies?
Each snowball contains just 0.9 grams of net carbs! They’re a great ketogenic treat.
How many cookies can I make with this recipe?
This recipe yields 14 servings in total, and each serving is equal to one snowball.
What cooking materials do you need to make these snowball cookies?
Low-carb snowball cookies are incredibly easy to create, making them suitable for both the keto beginner and the seasoned keto chef!
All you’ll need for this recipe are measuring cups, a food scale, a high-speed blender, a baking sheet, parchment paper, a mixing bowl, a spoon, a spatula and a mini sieve for dusting the low-carb sweetener atop the baked cookies.
How to add flavors to snowball cookies?
If you’d like to add additional flavor to your cookies, consider crushing up some keto-friendly chocolate chips to roll in the dough or adding 1/2 tsp of a liquid extract, like chocolate, lemon, or raspberry!
How to make sure the cookies don’t flatten when baking?
To ensure the cookies do not flatten, be sure to follow the instructions closely, otherwise they will likely not turn out in the traditional rolled ball-style cookie you’re familiar with.
- Use butter that is softened, but not melted.
- Do not skip the step to chill the dough. If the dough is too soft or warm before baking, these cookies will more than likely flatten during the baking process.
How to make these cookies look like traditional snowball cookies?
The secret to getting the traditional snowball look with these nut-free keto snowball cookies is twofold:
- Follow the instructions listed in the recipe card (and mentioned above) to ensure the cookies do not flatten, and
- Once baked, roll the cookies in powdered sweetener while warm. Then, allow them to fully cool and sprinkle with a second coat of low-carb sweetener.
Can I store snowball cookies in the refrigerator? Can I freeze snowball cookies?
Refrigerator Storage: Store these keto snowballs in the fridge in an airtight or glass container for up to 5 days.
Freezer Storage: These cookies can be frozen, but I would recommend eating them within 1 month of freezing. Before eating, you will need to allow them to thaw.
Nut-free keto snowball cookies are so easy to make!
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.
Using an electric mixer, mix together butter, powdered sweetener, and vanilla extract in a large mixing bowl.
Stir in ground seed mixture, shredded coconut, coconut flour, SunButter, and salt.
Line a baking sheet with parchment paper. Using a spoon, spoon out approximately 1 heaping tablespoon of dough and roll into 14 balls. Transfer rolled dough to prepared baking sheet and transfer baking sheet to refrigerator to chill for 30 minutes.
Preheat oven to 375 degrees. After dough has chilled, transfer baking sheet from refrigerator to oven and bake cookies until golden, about 12-15 minutes.
Once baked, remove cookies from oven and, while warm, carefully roll individual cookies in 2 tsp 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 1 tbsp of powdered sweetener.
Low-carb snowball cookies are suitable for the following diets:
- Keto and Low-Carb: Each serving contains just 0.9 grams of net carbs.
- Primal: These cookies are primal-friendly as they do not contain gluten, grains, legumes, MSG, or refined sugar.
- Gluten-Free: Keto snowballs are gluten-free.
- Grain-Free: No grain-containing products were used in this low-carb snowball recipe.
- Nut-Free: Low-carb snowballs are made without any nut products.
- Vegetarian: This recipe for keto snowballs is compliant with a vegetarian diet.
- Egg-Free: These keto cookies are made without eggs.
- Refined Sugar-Free: These keto snowballs are made without sugar and instead use monk fruit sweetener.
Craving more keto holiday dessert recipes?
If you’d like more delicious ideas that are perfect for the holidays, then add these fan-favorites to your list:
- Keto Gingerbread Cookies
- Dark Chocolate Raspberry Bark
- Cranberry Orange Muffins
- Dark Chocolate Keto Peppermint Patty Fat Bombs
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Nut-Free Keto Snowball Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 14 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These nut-free keto snowball cookies are the ultimate holiday recipe! They are buttery soft and perfectly sweet, yet don’t contain the high carb content of traditional snowball cookies. Made without almond flour, this low carb cookie recipe is perfect for those looking for a nut free keto baked good recipe!
Ingredients
Cookies:
- 2 tbsp (~15g) sunflower seeds
- 2 tbsp (15g) pumpkin seeds
- ½ cup (4 oz) unsalted butter, softened at room temperature
- 3 tbsp + 1 tsp (40g) Lakanto Powdered Monk Fruit Sweetener
- 1 tsp vanilla extract
- ¾ cup (60g) unsweetened shredded coconut
- ¼ cup (28g) coconut flour
- 1 tbsp (16g) No-Sugar-Added SunButter
- ⅛ tsp salt
Powdered Sweetener Dusting:
- 1 tbsp + 2 tsp (20g) Lakanto Powdered Monk Fruit Sweetener
Instructions
- Cookie Dough: To a high-speed blender, add sunflower seeds and pumpkin seeds and pulse until just barely ground.
- 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.
- Line a baking sheet with parchment paper.
- Using a spoon, spoon out approximately 1 heaping tablespoon of dough and roll into 14 balls. Transfer rolled dough to prepared baking sheet and transfer baking sheet to refrigerator to chill for 30 minutes.
- Preheat oven to 375 degrees.
- After dough has chilled, transfer baking sheet from refrigerator to oven and bake cookies until golden, about 12-15 minutes.
- Powdered Sweetener Dusting: Remove cookies from oven and, while warm, carefully roll individual cookies in 2 tsp (8g) 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 1 tbsp (12g) of powdered sweetener.
Recipe Notes:
SunButter Substitution: If you don’t have a nut allergy, you can substitute in unsweetened almond butter or unsweetened peanut butter for SunButter at a 1:1 ratio.
Net Carbs: One cookie contains 0.9 grams of net carbs.
Refrigerator Storage: Store these keto snowballs in the fridge in an airtight or glass container for up to 5 days.
Freezer Storage: These cookies can be frozen, but I would recommend eating them within 1 month of freezing. Before eating, you will need to allow them to thaw.
Keywords: nut-free keto snowball cookies recipe, low carb snowball cookies, keto christmas cookies
Cynthia says
Question: are the sun and pumpkin seeds supposed to be raw or roasted/salted?
Thanks!
Sara Nelson says
Great question! Both should be raw.
Cynthia says
Thank you so much! Will try them today.