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!
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!
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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
- Baking sheet
- Mixing bowl
- Rubber spatula
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.
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. Ensure butter is well-mixed with all ingredients (see note in recipe card).
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.
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.
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
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!
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Nut-Free Keto Snowball Cookies
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, 25g 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, 12g powdered monk fruit sweetener
Equipment
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. Ensure butter is well-mixed with all ingredients (see note below).
- 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.
- 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.
- 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
This recipe was originally written and sponsored by Lakanto in December 2019.
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