Keto Pecan Snowball Cookies Recipe
Monday 16 December 2019
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| Keto Pecan Snowball Cookies Recipe |
These heavenly keto snowball pecan biscuits won't last long because it's very good, Enjoy this guilty & ketogenic vacation treat!
- Ingredient
- ¼ cup (1.75oz / 50g) granulated erythritol
- 1 tsp sugar-free vanilla extract
- 1 pinch of salt
- 10 tablespoons (3.5 oz / 100 g) finely ground almond flour
- 1 cup (4.25oz / 120g) chopped pecans
- 7 tablespoons (3.5 oz / 100 g) butter, soft
- erythritol powder
- Some people in the comments indicated that their cookies melted in the oven.
- The most likely problem here is the temperature of the oven, so make sure your oven is fully heated! If the oven isn't hot enough, the butter in the cookie will melt before the cookie can harden. If you have problems with snowball cookies that have melted before, I would recommend waiting an additional 5 minutes before the cookie appears and maybe even increasing the temperature by 5-10 ° at the start. After about 3-4 minutes, lower the temperature to 350 ° F / 180 ° C and continue baking for 6-7 minutes.
- Mix all ingredients except for butter.
- Add soft butter to the flour mixture and knead with your hands until you get a relatively smooth mixture. (It's okay if it's a little fragile, the pecans bother the dough.) Chill the mixture for 30 minutes in your fridge.
- After about 20 minutes, heat your oven to 350 ° F / 180 ° C.
- Shape the dough into a ball measuring 1 1/3 inch (about 3.4 cm).
- Line the baking sheet with baking paper and place the ball on the baking sheet.
- Bake in the oven for 10-12 minutes. Keep an eye on the cake, because in my experience, almond flour tends to burn faster than wheat flour!
- Let the cake cool slightly. While they are still warm but not hot anymore, roll them in erythritol powder.
- Allow it to cool completely before enjoying it with a cup of hot tea or coffee.
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