KETO SNOWBALLS

I have such fond memories of my mom making these snowball cookies around Christmas as a kid. So when I saw a healthier, low carb version from someone I follow on IG called "autoimmuneketo" I knew I had to give them a try. So I whipped them up and when my 17 year old son told me they were awesome- i knew I was onto something. I hope that you make them so you can see for yourself~and i mean- who doesn't like a low carb version of a classic right? This recipe makes 30 cookies/ balls and if you are counting, they are .9 grams net carbs each.

Ingredients: 

8 Tablespoons softened butter

1 1/2 cups almond flour

2 cups of pecans, pulsed in the food processor ( measure the pecans when whole) 

1/2 cup of confectioners erythritol ( i use Swerve confectioners sugar) 

2 tsp vanilla or almond extract

1/4 tsp salt

extra confectioners erythritol/ Swerve to roll the balls in once baked ( approx 1 cup) 

Directions: 

Heat over to 350 degrees. Put pecans in the food processor and pulse. Place pecans and rest of ingredients in a large mixing bowl and beat on medium until combined. Line baking sheet with parchment paper. Roll balls, about 1 inch in diameter, maybe a little bigger. Place on baking sheet. Refrigerate for 20 minutes or freeze for 10. Bake 10-12 minutes or until bottoms start to turn golden brown. Allow to cool slightly then roll in confectioners erythritol/ Swerve. 

Enjoy! 

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