Easy Keto Mexican Wedding Snowball Cookies

This Keto Cinco de mayo recipe is a must for any Mexican celebration! The cookies get their namefrom their small white snowball appearance and are typically served at most Mexican weddings. The texture of these cookies is somewhere between a shortbread cookie and a cake. They are light and melt in the mouth crumbly. Gluten-free and Keto, this Cinco de Mayo Keto dessert is the perfect size for a small sweet treat, great for kids or sharing with friends and family. Rosewater is optional but is recommended, as it adds a beautiful delicate flavor. For best results, ensure the butter and cream cheese are at room temperature before beating.

Can I make any substitutions?

You can substitute the chopped almonds for another nut of choice, walnuts and pecans are also great options. If you don't have powdered erythritol, you can add granulated erythritol (or sweetener of choice) to a blender or food processor and blitz until powdered. Allow the powder to settle before opening the container.

Can I make this recipe vegan?

This recipe is naturally gluten-free and can be made vegan by substituting butter for coconut oil or a plant-based substitute. Omit the egg and substitute it with a vegan-Keto egg replacer or a flax egg.

How to store these Keto cookies?

Once completely cooled, store in an airtight container at room temperature or in the fridge. Moisture in the cookie will cause the powdered erythritol to go patchy, this is normal, simply re-roll in more powdered sugar before serving.

Net Carbs

2.2 g
Fiber

2.6 g
Total Carbs

8.5 g
Protein

4.7 g
Fats

15.5 g

172 cals

Quantity

Serving Size

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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

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!