Tender, sweet low carb cookies with cardamom and walnuts. Whether you call them Russian Tea Cakes, Mexican Wedding Cakes or Snowballs, these are perfect for your Holiday baking.
I got a very early jump on my Christmas baking this year. I typically don’t start until after Thanksgiving because it just seems wrong to start any earlier. I love Christmas but I don’t want to start in on it too soon, lest I get sick of all Christmas-related things before the big day rolls around. It’s my favourite holiday and I never want to risk being bored by it all before Santa and his reindeer have a chance to fire up the sleigh and take off from the North Pole. That would be a real tragedy.
But with Thanksgiving being so late this year, I felt I had an excuse to start in on the baking early. I have so many ideas for Christmas goodies and I want you to be able to benefit from my recipes. If I waited until November 29th to get baking, I wouldn’t have nearly enough time to put my ideas to the test. And photograph them and write them and bring them to you for your own holiday baking extravaganza.
Snowball cookies have been widely requested by many readers, being a standard holiday favourite for many families. And they aren’t always called snowballs. Some people call them Russian Tea Cakes, others know them as Mexican Wedding Cakes. Whatever you call them, they amount to the same thing…a tender, shortbread-like cookie in a round ball, sprinkled with copious amounts of powdered sugar. Since I managed to nail a low carb version of my father’s favorite cookie, the pecan crescent, last year, I knew low carb snowballs would be a cinch.
Or so I thought. The cookie part was easy. But a low carb powdered sweetener like Swerve is not the same as powdered sugar and it wasn’t as eager to stick to the cookies. I initially got a light little coating, but I wanted a bit more than that. I needed a little low carb ingenuity, it would seem. I attempted a light spritz of water from a spray bottle, but was worried that it would make the cookies a bit soggy. Finally I realized that I had to put the cookies into the powdered Swerve when they were still quite warm out of the oven and leave them for a second or two before I rolled them around. And I dusted them with a little more powdered Swerve after they had cooled. Perfect.
- 2 cups almond flour
- 1 cup finely chopped walnuts
- 2 tbsp coconut flour
- 1 tsp baking powder
- 3/4 tsp coarsely ground cardamom
- 1/4 tsp salt
- 1/2 cup butter softened
- 1/2 cup Swerve Sweetener or other granulated erythritol
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp stevia extract
- 3/4 cup powdered Swerve Sweetener or other powdered erythritol
- For the cookies, preheat oven to 325F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together almond flour, chopped walnuts, coconut flour, cardamom, baking powder and salt.
- In a large bowl, beat butter with sweetener until light and fluffy, about 2 minutes. Beat in egg, vanilla and stevia extracts.
- Beat in almond flour mixture until dough comes together.
- Form dough into 3/4 inch balls and place on baking sheets about 1 inch apart.
- Bake 18 minutes, or until just lightly golden brown.
- In a medium bowl, place powdered sweetener. While cookies are still warm, place in sweetener and roll around to coat.
- Sprinkle remaining powdered sweetener over cookies as they cool.
Serves 18. Each serving has 5 g of carbs and 2 g of fiber. Total NET CARBS = 3 g.
170 Calories; 16g Fat (78.7% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 117mg Sodium.