Well its the holiday season and here in our household we love making all types of cookies. This Snowball Cookie is one of my favorites, especially with a hot cup of sugar free cocoa or coffee.
Ingredients
2 cups Almond Flour
1/4 cup Coconut Flour
1/2 cup Butter softened (I used salted)
4 ounces Cream Cheese room temperature
1/2 cup powdered Monk Fruit Sweetener
1/2 tsp Baking Powder
1 tsp Pecan Extract
1 tsp Vanilla Extract
Pinch of Salt
1 cup Pecans chopped and toasted
extra Powdered Monk Fruit Sweetener to roll cookies in it
Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper, set aside.
In a large bowl using a hand mixer, blend together the butter, cream cheese, monk fruit sweetener, and extracts until creamy. Add the almond flour, baking powder and salt to the bowl and mix until well combined; Fold in the toasted nuts. Put the dough in the fridge for about an hour to set up and make rolling the dough easier.
Remove the dough from the refrigerator and shape the dough into 40 balls and place on the baking sheet about 1 inch apart.
Bake for about 14-16 minutes and remove from the oven. Allow the cookies to cool completely to set to prevent falling apart. Repeat with the remaining dough.
Once cookies are cooled roll in powdered monk fruit sweetener. Enjoy!
Calories 86, Fat 8 g, Carbs 2.1 g, Fiber 1 g, Protein 1.8 g, Net Carbs 1.1 g (per cookie)
Makes 40 Cookies
Note: the pecan extract gives great flavor but if you don't have it double the vanilla.
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