Almond Flour Snowball Cookies
Buttery almond-flour and pecan snowballs rolled twice in powdered allulose for a thick white coat. About 14 g of carbohydrate in two cookies, 10 g of it from allulose.
One serving
One serving is 2 cookies (makes 20). Prep 20 min · Cook 16 min · Rest or chill 1 h 5 min.
Steps
Beat the butter, powdered allulose and vanilla extract in a large bowl until creamy, about 2 minutes.
Mix in the almond flour, pecans and salt until a soft dough forms.
Cover and refrigerate for 30 minutes.
Heat the oven to 325°F (165°C) and let it preheat for 15 minutes. Line a light-colored sheet pan with parchment.
Roll the dough into 20 balls of about 17 g each (1¼ inches, 3 cm) and place them 1½ inches (4 cm) apart on the pan. If the dough feels soft, chill the pan for 10 minutes.
Bake until the bottoms are light golden; the tops stay pale. About 16 minutes; check at 14 minutes.
Cool on the pan for 10 minutes; they are fragile while hot. Then gently roll each warm cookie in half of the powdered allulose for the coating. Let them cool completely, about 30 minutes.
AI-generated illustrative image. Roll them again in the rest of the powdered allulose for a thick white coat.
On the plate
A dessert, not part of the plate. Two cookies add about 14 g of carbohydrate to the meal.
Nutrition
| Nutrient | Per serving (1/10 of recipe) |
|---|---|
| Calories (kcal) | 192 |
| Total carbohydrate | 14 g |
| Dietary fiber | 2 g |
| Total sugars | 1 g |
| Protein | 4 g |
| Total fat | 19 g |
| Saturated fat | 5 g |
| Sodium | 25 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| almond flour Almond flour (blanched almonds) | 170 g | 31.4 g | “Nuts, almonds, blanched”, USDA SR Legacy, FDC ID 170568 |
| pecans Pecans | 60 g | 8.3 g | “Nuts, pecans”, USDA SR Legacy, FDC ID 170182 |
| salt Salt | <1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| butter Butter, unsalted | 70 g | <1 g | “Butter, without salt”, USDA SR Legacy, FDC ID 173430 |
| powdered allulose Allulose, granulated | 48 g | 48.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| vanilla extract Vanilla extract | 5 g | <1 g | “Vanilla extract”, USDA SR Legacy, FDC ID 173471 |
| powdered allulose for the coating Allulose, granulated | 48 g | 48.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: salt (); vanilla extract ().
Calculation engine v1.3.0.
Swaps and variations
- Walnuts
- Use the same amount of finely chopped walnuts instead of the pecans.
- No powdered allulose
- Blend ¼ cup (48 g) granulated allulose in a dry blender for 30 seconds for each ⅓ cup powdered.
Storage
Airtight at room temperature up to 4 days, or frozen up to 3 months. Roll them once more in powdered allulose before serving.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- The recipe makes 20 cookies from balls of about 17 g. If you make them bigger and get fewer, each has more carbohydrate than listed.
- The nutrition counts all of the powdered allulose for the coating; some stays in the bowl, so the real figure is a little lower.
- Allulose absorbs moisture, so the white coat can fade in the container: roll them again just before serving.
- They are fragile while warm: let them sit 10 minutes before the first roll.
Tested recipes we compared
- Gluten-Free Almond Flour Cookies · King Arthur Baking. Almond-flour butter cookie: ball size, fragile while warm, 10 minutes on the pan
- Snowball Cookie Mix (box directions) · King Arthur Baking. 325°F for 12 to 14 minutes; rolled slightly warm, dusted again before serving
- Keto Snowball Cookies · Life Made Sweeter. Almond flour, pecans and a powdered low-carb sweetener, rolled twice
How the ingredients behave
- Baking tips for allulose sweeteners · Splenda. Allulose attracts moisture and browns faster than sugar
- Troubleshooting cookies · America's Test Kitchen. Light-colored pans with parchment keep the bottoms from overbrowning
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/almond-flour-snowball-cookies. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about almond flour snowball cookies.
Can you make snowball cookies with almond flour?
Yes. Almond flour and finely chopped pecans give the same tender, melt-in-your-mouth texture.
Why does the coating disappear?
Allulose absorbs moisture from the warm cookie. The second roll, once they are completely cool, keeps them white.
How many carbohydrates are in two snowball cookies?
About 14 g, 10 g of it from allulose. Some low-carb plans leave allulose out of their count; US labels and this site include it in total carbohydrate.
How was this recipe?
Be the first to rate it.
