2 Tbsp French butter melted (Ghee or Coconut Oil can be used to make Dairy Free or Vegan)
½ cup powdered erythritol monk fruit blend (I like Anthony's) + additional for rolling each cookie in after baking
1 cup toasted pecans chopped
1 tsp vanilla extract or 1 scraped vanilla bean pod
¼ tsp salt
Instructions
Line a baking sheet with parchment paper.
Toast pecans if needed at 350 degrees until they just start to brown.
In a bowl add almond flour, powdered sweetener, and salt. Mix well.
Melt coconut oil and French butter together and add to bowl.
Add vanilla.
Mix with a hand mixer and once fully mixed fold in pecans.
Using a cookie scoop or spoon divide dough into 20 balls. I have a small cookie scoop and find an overflowing scoop is perfect for size)
Carefully roll them in the palms of your hand and place them on a plate. If they crumble back gently smash the dough together after scooping in your hand before rolling into a symmetrical ball.
Chill for 30 min in the freezer.
Place on the cookie sheet and bake at 350 for 15 min or until golden brown.
Allow to cool around 10 min and then roll each ball in powdered sweetener.
Store in an airtight container and keep at room temp or in the fridge or freezer.
Notes
Cookies may come out of the oven with small cracks. Some batches I made did and some did not. If this happens to your cookies gently push them together and the cracks will seal right up. These cookies are really fragile right out of the oven so ensure they are mostly cooled before handling. NOTE: Don't skip the chill step! This step is critical to ensure your cookies stay perfectly round.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/classic-pecan-snowball-cookies-lectin-free-keto-gluten-free-egg-free/