Make classic snowball cookies extra-easy with these gluten free Keto Snowball Cookies! Each generous piece contains only 2g net carbs. These are also known as gluten free Mexican Wedding Cookies and Russian Tea Cookies.
In a large bowl or bowl of a stand mixer, combine butter, cream cheese, 3/4 cup Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.
Mix on medium-high for 5-6 minutes until fluffy.
Then, add one egg and mix it in on low. Add the second egg and do the same.
Add heavy whipping cream and vanilla extract, scrape down the sides of the bowl, and mix on low until well combined.
In a small bowl, thoroughly combine the coconut flour, baking soda, salt, and chopped pecans. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
Lightly spray the bottom of a casserole dish (preferably 7x11”) with non-stick cooking spray, then evenly spread the batter into the dish.
Place casserole dish, or cookie sheet, in the oven and bake for 12-14 minutes (highly dependent on your oven), until the edges begin to lightly brown. Do NOT overbake! The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The casserole will firm up as it cools.
Into a small bowl, add remanining Swerve Confectioners (or more if you'd like to go heavy on the confectioners sugar!).
After the cookies have cooled for 5 minutes, lightly dust the top with Swerve Confectioners. Reserve the rest of the Swerve Confectioners for later.
Then let the cookies cool off completely. For the best results when dusting the cookies, place it in the fridge for at least 30 minutes to allow it to firm up. Once firm, cut the cookies into 10 pieces.
Once the Keto Snowball Cookies have fully cooled, dust the cookies with Swerve Confectioners a second time.
Cut into 10 even pieces.
Notes
You'll want to store your Keto Snowball Cookies in the fridge or freezer.