Ingredients
Equipment
Method
- If desired, toast the pecans at 350°F for 5 to 7 minutes. Cool completely and finely chop.
- Add softened butter and ⅓ cup powdered keto sweetener to a mixing bowl.
- Beat for 1 to 2 minutes until creamy.
- Mix in the vanilla extract.
- Add almond flour and salt.
- Mix on low until a soft dough forms.
- Fold in the cooled chopped pecans with a silicone spatula.
- Cover the dough and refrigerate for 20 to 30 minutes.
- Preheat the oven to 325°F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop approximately 1 tablespoon of dough per cookie.
- Gently roll each portion into a smooth ball.
- Arrange the cookies 1½ to 2 inches apart on the prepared baking sheet.
- Bake for 13 to 16 minutes, or until the bottoms and edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 to 10 minutes.
- Add the additional powdered sweetener to a shallow bowl.
- While the cookies are still slightly warm, gently roll each cookie in the sweetener.
- Transfer to a wire rack and cool completely.
- Roll or dust each cookie with powdered sweetener a second time.
- Serve immediately or store in an airtight container.
Notes
Finely ground blanched almond flour produces the best texture.
Do not substitute coconut flour 1:1.
Chop pecans finely so the cookies hold together more easily.
Toasting the pecans is optional but adds more flavor.
Chill the dough before baking to help prevent spreading.
The cookies will be delicate when warm and firm as they cool.
Apply the powdered sweetener twice for the classic snowy appearance.
Sweetener brands behave differently, so texture and sweetness may vary.
Store airtight at room temperature for several days or refrigerate for longer storage.
Cookies can be frozen for approximately 2 months.