These Low Carb Pistachio Snowball Cookies are a holiday favorite made without sugar. They have the same nutty flavor and powdered coating as classic snowballs but use pistachios and almond flour, plus a sugar-free sweetener.
Each cookie is gluten-free and has 96 calories and just 4g carbs, making them perfect for anyone following a low-carb, keto or diabetic-friendly plan.
As someone who has tested dozens of low-carb cookie recipes, I perfected this version to keep the classic flavor of snowball cookies with texture while making it gluten-free and blood-sugar friendly.
If you've already made my classic Low Carb Snowball Cookie recipe, you'll love this pistachio twist. It's always on my holiday baking tray, along with my Low Carb Holiday Pecan Toffee Bites, Chewy Ginger Molasses Keto Cookies, Sugar Free Shortbread Cookies, Low Carb Grinch Cookies and these Low Carb Chocolate Crinkle Cookies. If you love pistachios, you will certainly enjoy these Low Carb Pistachio Cranberry Chocolate Bark or No Bake Pistachio Protein Balls.
Jump To:
- What are low-carb pistachio snowball cookies?
- Ingredients You'll Need for these Low Carb Pistachio Snowball Cookies
- Step by step instructions
- How to make low carb pistachio snowball cookies?
- Why Pistachios make these Snowball Cookies Unique
- Low-Carb Baking Tips & Texture Tricks for Snowball Cookies
- Nutrition Facts
- Recipe Variations
- Storage
- Frequently Asked Questions
- More low carb christmas recipes
- Recipe Card
What are low-carb pistachio snowball cookies?
- Pistachio snowball cookies are small, round cookies made with finely chopped pistachios, almond flour, butter, and powdered sweetener, often rolled to look like snowballs.
- They're also known as Mexican wedding cookies or Russian tea cakes.
- Traditional versions use white flour and sugar, making them high in carbs and not suitable for blood-sugar control or for those watching their carb intake.
- A low-carb version replaces flour with almond flour and sugar with a low-carb sweetener, keeping the same rich flavor as the traditional cookie.
- These keto pistachio snowball cookies offer the nutty taste of pistachios with fewer carbs, making them a better option for low-carb and diabetic diets.
Ingredients You'll Need for these Low Carb Pistachio Snowball Cookies
Here's what you'll need to make these sugar free pistachio snowball cookies:
- Pistachios: shelled and finely chopped.
- Almond Flour: This replaces the traditional white flour and keeps the cookies low carb cand gluten free.
- Powdered Sweetener: Allulose or a monk fruit blend works best for that melt-in-your-mouth coating.
- Egg Whites: Helps to bind the dough without adding carbs.
- Unsalted Butter: Adds richness and helps the cookies hold together.
- Almond Extract: Enhances the nutty flavor and gives these low-carb pistachio snowball cookies that classic holiday bakery taste.
- Vanilla Extract
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb pistachio snowball cookies?
- Step 1: Preheat the oven and mix the ingredients.
- Step 2: Knead cookie dough.
STEP 1: Preheat your oven to 350°F (175°C). In a large bowl, mix the almond flour, finely chopped pistachios, and powdered sweetener. Add the egg whites, melted butter, vanilla, and almond extract, then stir until the mixture starts to come together.
STEP 2: Using your hands, mix and knead the dough until no dry spots remain and it forms an even ball of dough.
- Step 3: Roll and bake cookies.
- Step 4: Cool and roll in powdered sweetener.
STEP 3: Use a small cookie scoop (about 1 tablespoon of dough) to portion the dough, then roll each portion into a smooth ball between your palms. Place the balls on a parchment-lined baking sheet. Bake for 12-15 minutes, or until the cookies are lightly golden and the tops look set.
STEP 4: Let the cookies cool on the baking sheet for about 5 minutes, then gently roll each warm cookie in the powdered sweetener to coat. Transfer to a rack to cool completely.
Why Pistachios make these Snowball Cookies Unique
Pistachios give these low-carb snowball cookies a rich, slightly sweet flavor and a natural green hue that makes them stand out on any holiday cookie tray.
They're packed with healthy fats, plant-based protein, and fibre, which help support steady energy and satiety, a bonus if you're watching your carbs or blood sugar. If you are looking for more protein, this Pistachio High Protein Pudding recipe will hit the spot, and this High Protein Sugar Free Pistachio Ice Cream is perfect during the holidays.
Pistachios add a brighter flavor and a bit more color while still keeping the recipe low carb and gluten free.
Low-Carb Baking Tips & Texture Tricks for Snowball Cookies
- Prevent spreading: Don't overmix the dough and avoid using melted butter that's too hot, as it can cause the cookies to spread rather than hold their shape.
- Perfect texture: Mix until just combined for that classic snowball bite.
- Crumbly Dough: If the dough feels crumbly and won't form a ball, add 1 teaspoon of melted butter or egg white or a few drops of water, and mix until it holds together.
- Chill the dough: if the dough feels warm, chill it for 15-20 minutes before baking to help hold the shape.
- Pro Tip: Roll cookies in powdered sweetener just after cooling for 5 minutes and still warm for even coating and that signature snowball look.
Nutrition Facts
- Per cookie: 96 calories, 4 g carbs, 2 g fibre, 3 g protein, 8 g fat, 1 g sugar
- 2g net carbs per cookie
- These are truly diabetic friendly holiday cookies that are low in carbs, high in healthy fats, and free of added sugar.
- A great option for sugar-free Christmas cookies that are gentler on my blood sugar.
Recipe Variations
- Chocolate-dipped: Dip the cooled cookies halfway in melted sugar-free dark chocolate instead of the powdered sweetener.
- Cardamom & rose water: Add a ¼ teaspoon ground cardamom and a ½ teaspoon rose water for a Middle Eastern twist to these pistachio snowball cookies.
- Serving ideas: Arrange on a cookie platter, pack into low-carb holiday trays, or gift in small boxes lined with parchment.
Storage
- Room temp: Store in an airtight container up to 5 days.
- Fridge: Keeps up to 10 days; let sit at room temperature before serving.
- Freeze Cookies: Layer the cookies in a container with parchment and store up to 1 month.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Frequently Asked Questions
Yes, you can replace the egg whites with 2 tablespoons of aquafaba (the liquid from canned chickpeas). It gives structure and lightness similar to eggs.
Replace the butter with 1 tablespoon of softened coconut oil or vegan butter.
The dough may have been too dry. Add 1 teaspoon of butter or a few drops of water next time to help it bind.
Yes. The dough scales well; just use two baking sheets and rotate them halfway through baking for even results.
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Recipe Card
Low Carb Pistachio Snowball Cookies
Instructional Recipe Video
Ingredients
- 1 ¼ cups pistachios shelled and finely chopped
- 2 cups almond flour
- ¾ cup powdered sweetener sugar substitute
- 4 tablespoon egg whites 2 eggs
- 1 tablespoon unsalted butter melted and cooled
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup powdered sweetener sugar substitute for rolling
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- Mix pistachios, almond flour, and the powdered sweetener in a bowl.
- Add egg whites, butter, vanilla, and almond extract; stir to combine.
- Knead by hand until dough forms with no dry spots.
- Scoop 1 tablespoon portions, roll into 1-inch balls.
- Place on the baking sheet, slightly spaced apart.
- Bake 12-15 minutes until lightly golden. Cool 5 minutes.
- Roll warm cookies in ½ cup powdered sweetener, then cool fully.
Notes
- Use powdered sweetener for the smoothest coating. If you only have granular sweetener, blend it in a blender until it becomes powdered.
- Don't skip the 5-minute cool time; rolling the cookies too soon can make the coating clump.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to a month.
- For a softer texture, add 1 extra tablespoon of butter to the dough.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
These cookies are rich, nutty, and perfectly sweet without any sugar.