Paleo Christmas Cookies

Keto Snowball Christmas Cookies Low Carb Paleo …

WEBNov 27, 2018 · Instructions. Using a stand mixer, hand mixer or a fork in a large bowl, cream together the butter (ghee OR coconut oil) with …

1. Using a stand mixer, hand mixer or a fork in a large bowl, cream together the butter (ghee OR coconut oil) with powdered sweetener until light and fluffy. Add the vanilla, almond flour and salt and mix until the dough forms a ball. Stir in chopped pecans and mix again until combined. Use your hands to knead the dough until it forms a large dough ball. Add milk only if dough seems dry and does not come together - and alternatively add more almond flour if the dough seems too wet - only a little bit at a time.
2. Line a baking sheet with parchment paper. Roll dough into ONE (1) tablespoon sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up. Place baking sheet in freezer for 15 minutes (to avoid spreading). Meanwhile, preheat oven to 375 F.
3. Bake cookies for 12-14 minutes until bottoms are golden - rotating pans halfway through. Be careful not to over-bake.
4. Remove from oven and cool on baking pan for about 3-4 minutes until you can handle them comfortably with your hands.

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SugarFree Keto Pecan Snowball Cookies

WEBDec 8, 2022 · Use a small cookie scoop and make 24 mounds. Roll each mound in the palm of your hand and place on cookie sheet. Preheat …

Rating: 4/5(58)
1. Preheat oven to 350 degrees F.
2. Place all ingredients into food processor and process until batter forms a ball. Pulse if needed.
3. Taste batter, adjust sweetener if needed.
4. Line a baking sheet with silpat or parchment.

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Snowball Keto Christmas Cookies The Endless Meal

WEBDec 9, 2019 · Preheat your oven to 350 degrees Fahrenheit. Add the almond flour, powdered erythritol, and sea salt to a large bowl and mix …

Rating: 4.9/5(32)
1. Preheat your oven to 350 degrees.
2. Add the almond flour, ½ cup of the powdered erythritol, and sea salt to a large bowl and mix to combine. Add the softened butter and vanilla and mix until a soft dough forms.
3. Using a tablespoon, scoop the cookie dough and roll into 26 balls. Place them on 2 baking sheets, spacing 1-inch apart.
4. Bake for 10 minutes then let cool slightly before transferring to a cooling rack. Dust with the remaining ¼ cup of powdered erythritol (a small, fine-mesh sieve works well for this) and top each one with a dried cranberry.

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