Easy Keto Mexican Wedding Snowball Cookies
How to Make It
Step 1
Preheat the oven to 350°F/180°C. Line a baking tray with baking paper. Finely chop the almonds, or if you have a food processor, pulse to a rough crumb. Transfer to a pan set over medium heat and toast until lightly golden. Set them aside to cool.
Step 2
In a bowl of a stand mixer with the paddle attachment, whip the butter for 6-8 minutes until pale and fluffy. Add in the powdered erythritol, coconut flour, and ground almonds. Beat on medium speed until combined. Add the cream cheese, vanilla extract, rose water, sea salt, baking powder, and egg. Beat for a further minute until a dough begins to form. Add in the toasted almonds and again mix on slow until evenly incorporated.
Step 3
Grab a piece of dough, and roll it in the palm of your hands into small balls, about the size of a walnut. Use a kitchen scale to evenly weigh them at 1 ounce/ 30g each. Transfer to the baking tray. Repeat with all the dough. If your dough is too soft to roll into a ball, you can try placing it in the fridge for 30-40 minutes to harden up or try adding ¼ cup extra almond flour until it comes together.
Step 4
Bake in the center of the oven for 16-18 minutes, or until golden all over. Remove from the oven and allow to cool completely on the tray. They will be very fragile initially but they will firm up as they cool.
Step 5
Add the powdered erythritol to a large bowl. Place each cookie into the powdered sugar and roll the cookie around several times to get a good coating. As the cookie releases moisture, the powdered sweetener will look a little patchy, re-roll in the powder for a second time. Stack and serve!
Ingredients
- Almonds, raw – 0.75 cup, chopped
- Butter, unsalted – 0.5 cup
- Erythritol Granulated – 0.33 cup
- Cream cheese, brick – 0.25 cup
- Almond flour – 2.5 cup
- Coconut flour – 4 tbsp
- Raw egg – 1 large
- Vanilla extract – 1 tsp
- Rose Water – 2 tsp
- Baking powder – 1 tsp
- Salt, sea salt – 0.25 tsp
- Powdered Erythritol (Icing Sugar) – 0.5 cup