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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

  • 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


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!



Powdered Sweetener Dusting:


  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.

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.

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