Keto Pecan Snowball Cookies (Keto Christmas Cookies)

My boyfriend was at home on vacation during the last week and naturally, we did what every normal couple does in the holiday season:
bake a ton of holiday cookies –
keto-friendly, obviously.

Ok, maybe that’s just us and we’re a little bit crazy but hey – we got some pretty good results!
We also had quite a few failures… but let’s not talk about those and talk about the successes.
One of those successes are these heavenly keto pecan snowball cookies.
I rarely use the word “heavenly” in combination with a keto treat but boy are these good!
I was almost a bit shocked when I tried them because I couldn’t believe how good they tasted!

Ingredient :

• 3.50 oz (100g) finely ground almond flour
•  4.25 oz (120g) chopped pecans
•  1.75 oz (50g) granulated erythritol
•  3.50 oz (100g) butter, softened
•  1 tsp sugar-free vanilla extract
•  1 pinch salt
•  powdered erythritol

Instructions :

1. Preheat your oven to 350°F/180°C.
2. Mix all of the ingredients except for the butter.
3. Add the softened butter to the flour mixture and knead with your hands until you get a relatively smooth dough. (It's ok if it's a little bit crumbly, the pecans disrupt the dough.)
4. Form the dough into 1 1/3 inch (approx. 3.4cm) sized balls.
5. Line a baking tray with parchment paper and place the balls on the baking tray.
6. Bake in the oven for 10-12 minutes.
7. Keep an eye on the cookies, because in my experience, almond flour tends to burn faster than wheat flour!
8. Let the cookies cool down a little bit.
9. While they're still warm but not hot anymore roll them in powdered erythritol.
10. .........................................

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