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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Keto Pecan Snowball Cookies Recipe

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This recipe for Keto Pecan Snowball Cookies is from The Malott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 

Keto


Ingredients:  
Ingredients:  
1 1/2 cups chopped, unsalted dry-roasted pecans
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup Swerve Confectioners
2 1/4 + 2 Tbsp, superfine almond flour
1 tsp vanilla
1/8 tsp salt

Outer Coating:
1/4 cup Swerve confectioners

Directions:
Directions:
1. Add pecans to food processor and process until finely chopped.

2. Cream together butter, sweetener, salt, and vanilla in electric mixer until light and creamy,

3. Stir in pecans and almond flour and mix well to combine,

4. Form dough into a ball and wrap in plastic wrap, Chill in fridge for 1 hour.

5. Cover medium sized cookie sheet with parchment paper. Use a 1 1/2 cookie scoop to scoop up balls of dough and place on cookie sheet.

6. Roll the dough between palms of hand until ball shaped.

7. Freeze for 15 minutes.

8. Bake in 350 degree oven for 9-11 minutes until tops are just beginning to turn golden. The cookies will still be soft and somewhat still uncooked but will firm up and finish cooking as they cool.

9. Use a sieve to sprinkle cookies with powdered sweetener on top of cookies.

10. Cool completely. 1 hour.

11. Pour remaining powdered sweetener on plate and roll cookies in it to coat all sides.

 

 

 

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