Low Carb Pistachio Snowball Cookies
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.
Servings: 24 cookies
Calories: 96kcal
Cost: $8
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.
Video
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.
Nutrition
Serving: 1cookie | Calories: 96kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Fiber: 2g | Sugar: 1g
