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.

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.