Ingredients:
- 2 cups Almond Flour
- 1/2 cup Coconut Flour
- 1 cup Unsalted Butter, softened
- 1 cup Monk Fruit Sweetener (plus powdered monk fruit sweetener for coating)
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1/2 cup Chopped Pecans or Walnuts (optional)
- 1 tsp Ground Cinnamon (for a festive touch)
Instructions:
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, and salt. Set aside.
- Cream Butter and Sweetener: In a large bowl, beat the softened butter with monk fruit sweetener until light and fluffy. Add vanilla extract and mix well.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the butter mixture, beating until well combined. If using, fold in the chopped pecans or walnuts.
- Form the Cookies: Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the bottoms are lightly browned.
- Cool and Coat with powdered monk fruit sweetener: Let the cookies cool for about 5 minutes on the baking sheet. While still warm, gently roll them in additional monk fruit sweetener mixed with cinnamon to coat. Be gentle, as they will be fragile when warm.
- Finish Cooling: Transfer the cookies to a wire rack and let them cool completely. They will firm up as they cool.
- Final Coating: Roll them again in monk fruit sweetener for a snowy effect once completely cool.
- Storage: Store the cookies in an airtight container at room temperature.
Enjoy these grain-free, keto-friendly Christmas snowball cookies as a sweet, guilt-free treat during the festive season! The nutty flavors and sweet monk fruit make them a delightful addition to any holiday table.
