These keto Mexican wedding cookies, also known as snowball cookies, are perfect for holidays or special occasions. Made with only wholesome ingredients, they have a rich buttery flavor and melt-in-your-mouth texture.
Enjoy a classic cookie without worrying about the carbs!
Not only are they delicious, but they are also gluten-free, grain-free, sugar-free, and low in carbs.
If that’s not enough, these are also super easy keto-friendly snowball cookies, a plus during the busy holidays when they are most often requested.
Be sure to also check out our entire collection of keto cookies for more great options.
Keto Mexican Wedding Cookies
Made with almond flour, finely chopped pecans, butter, sour cream, eggs, and all-natural powdered sugar substitute, these low-carb snowball cookies should definitely be on your tray of keto Christmas cookies.
In my family, wedding cookies always made it to our holiday cookie tray. Frankly, it just won’t feel like Christmas without a batch.
And it’s the number one reason why this girl had to come up with a sugar-free, grain-free recipe that I would be proud to share.
These keto snowball cookies are not only as delicious as their high-carb counterpart, but they make a much healthier option.
What Are Mexican Wedding Cookies?
Mexican wedding cookies/cakes are considered a type of shortbread cookie that is usually filled with chopped pecans, hazelnuts, or walnuts and then coated generously with powdered sugar after they are baked.
A variation of this easy cookie has existed in many cultures around the world, and they basically share the same ingredients.
You may know them as Italian nutballs, Italian wedding cookies, Russian tea cakes, or Swedish tea cakes.
Or perhaps as pecan Sandies, sand tarts, butterballs, polvorones, Viennese sugar balls or snowdrops, or snowballs.
Here in the U.S., they go by wedding cookies most of the year and then known as snowballs during the holidays.
No matter what you call them, they are a classic favorite, and for good reason. Look, we may not agree on what to call these ball-shaped cookies, but we can all say that they are delicious.
How To Make Keto Wedding Cookies
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Note that the full printable recipe card is at the bottom of the post.
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Most of the sweetness of these keto snowball cookies comes from the powdered sugar substitute they are rolled in after they are baked, and that’s why I opted to add only a small amount of sweetener to the cookie dough.
In most wedding cookie recipes, chopped nuts add a crunch. I chose pecans, but they also taste amazing with chopped walnuts or even almonds.
These low-carb Mexican wedding cookies need the dough to be chilled for a minimum of 30 minutes prior to baking. This helps the cookie retain its classic round shape.
You’ll bake these in a preheated 350-degree oven on parchment-lined baking sheets. It’s best not to grease the cookie sheets, as this can cause the cookies to spread.
Remember to roll your cookies in the powdered sugar substitute one at a time while they are still warm.
This gives your gluten-free Mexican wedding cookies a light coating, which makes it easier for more powdered sweeteners to adhere to the cookie once it has had time to cool fully on a baking rack.
This extra step allows the powdered sweetener to adhere better to the cookie.
The Ingredients Needed
With only a few basic ingredients, you can have a traditional-tasting cookie, just like your mom and grandma made, without the worry of too many carbs.
- Unsalted butter, room temperature
- Confectioner’s sugar substitute, for the dough and topping.
- Eggs, room temperature
- Full-fat sour cream
- Almond flour, measured and sifted
- Finely chopped pecans or nuts of choice
- Vanilla extract
- Baking powder
- Salt: I prefer to use sea salt
Best Powdered Sugar Substitute
This recipe uses powdered sugar substitutes in both the dough and the coating. Choosing which brand to use is important since it’s a keto cookie that highlights this type of sweetener.
It must be a powdered sweetener, and that’s why I defer to the only two I use regularly. My favorite brands are Lankanto’s monk fruit blend and Swerve, which is another erythritol blend.
Can Keto Wedding Cookies Be Frozen
What’s great about these cookies is that you can choose to freeze them before they are baked or freeze them and roll them in the powdered sweetener after the cookies completely thaw.
It’s a wonderful option to freeze these cookies since it allows you to plan ahead.
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Keto Mexican Wedding Cookies
These keto Mexican wedding cookies, also known as keto snowball cookies are perfect for the holidays or special occasions. Made with only wholesome ingredients they have a rich buttery flavor and melt in your mouth texture.
Ingredients
- 1/2 cup of unsalted butter, room temperature
- 1/2 cup of confectioner's sugar substitute, reserve 1/4 cup for rolling the cookies in after baking.
- 2 large eggs, room temperature
- 1/2 cup of full-fat sour cream
- 2 1/2 cups of finely milled almond flour, measured and sifted
- 1 teaspoon of vanilla extract
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 1/4 cup of finely chopped pecans, almonds or walnuts
Instructions
- Preheat the oven to 350 degrees.
- Measure and sift the almond flour and set it aside.
- In a medium-sized bowl using an electric mixer combine the softened butter, confectioner's sugar substitute, and vanilla extract. Mix until light and fluffy.
- To this mixture add the 2 eggs one at a time and sour cream. Combine until well incorporated.
- Next add the sifted almond flour, chopped nuts, baking powder, and salt, and mix until just combined.
- Place the cookie dough in the refrigerator and allow it to chill for 30 minutes before baking.
- Using a small cookie scoop, place the dough on a lightly greased baking sheet or parchment-lined sheet.
- Bake the cookies in the preheated oven until lightly brown around the edges for about 10-12 minutes.
- Allow the cookies to fully cool for about 5 minutes before rolling in the additional confectioner's sugar substitute. The cookies should still be warm. Then place them on a baking rack and allow them to cool completely for about 15 minutes before rolling them a second time in the powdered sugar substitute so that the cookies get well coated.
- Store leftovers in the refrigerator for up to 5 days. These cookies can be frozen, but without the powdered sweetener coating for up to 3 weeks for the best results. If frozen allow the cookies to thaw at room temperature or overnight in the refrigerator. Once completely thawed they can be rolled in the powdered sweetener.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 125Total Fat: 11.8gSaturated Fat: 4.2gCholesterol: 28mgSodium: 42mgCarbohydrates: 2.9gNet Carbohydrates: 1.5gFiber: 1.4gSugar: 0.1gProtein: 3.3g
