These keto Mexican wedding cookies, also known as snowball cookies, are perfect for holidays or special occasions. Made with only wholesome ingredients, they have a rich buttery flavor and melt-in-your-mouth texture.
Enjoy a classic cookie without worrying about the carbs!
Not only are they delicious, but they are also gluten-free, grain-free, sugar-free, and low in carbs.
If that’s not enough these are also super easy keto-friendly snowball cookies, a plus during the busy holidays when they are most often requested.
Be sure you also check out our entire collection of keto cookies for more great options.
Keto Mexican Wedding Cookies
Made with almond flour, finely chopped pecans, butter, sour cream, eggs, and all-natural powdered sugar substitute, these low-carb snowball cookies should definitely be on your tray of keto Christmas cookies.
In my family, wedding cookies always made it to our holiday cookie tray. Frankly, it just won’t feel like Christmas without a batch.
And it’s the number one reason why this girl had to come up with a sugar-free, grain-free recipe that I would be proud to share.
These keto snowball cookies are not only as delicious as their high-carb counterpart, but they make a much healthier option.
What Are Mexican Wedding Cookies?
Mexican wedding cookies/cakes are considered a type of shortbread cookie that is usually filled with chopped pecans, hazelnuts, or walnuts and then gets a generous coating of powdered sugar after they are baked.
A variation of this easy cookie has existed in many cultures around the world and they basically share the same ingredients.
You may know them as Italian nutballs, Italian wedding cookies, Russian tea cakes, or Swedish tea cakes.
Or perhaps as pecan Sandies, sand tarts, butterballs, polvorones, Viennese sugar balls or snowdrops, or snowballs.
Here in the U.S, they go by wedding cookies most of the year, and then known as snowballs during the holidays.
No matter what you call them, they are a classic favorite, and for good reason. Look, we may not agree on what to call these ball-shaped cookies but we can all say, is that they are delicious.
How To Make Keto Wedding Cookies
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Note the full printable recipe card is at the bottom of the post.
Most of the sweetness of these keto snowball cookies comes from the powdered sugar substitute they are rolled in after they are baked, and that’s why I opted to add only a small amount of sweetener to the cookie dough.
In most wedding cookie recipes, they have an added crunch with the addition of chopped nuts. I chose pecans, but they also taste amazing with chopped walnuts or even almonds.
These low-carb Mexican wedding cookies need the dough to be chilled a minimum of 30 minutes prior to baking. This helps the cookie retain its’s round classic shape.
You’ll be baking these in a preheated 350-degree oven and using baking sheets that are lined with parchment paper. It’s best not to grease the cookie sheets since they can cause the cookies to spread.
Something to keep in mind is that you’ll need to roll your cookies in the powdered sugar substitute one at a time while they are still warm.
This gives your cookies a light coating and that makes it easier for more powdered sweeteners to adhere to the cookie once it has had time to fully cool on a baking rack. This extra step allows for the powdered sweetener to adhere to the cookie better.
The Ingredients Needed
With only a few basic ingredients, you can have a traditional-tasting cookie just like your mom and grandma made, without the worry of too many carbs.
- Unsalted butter, room temperature
- Confectioner’s sugar substitute, for the dough and topping.
- Eggs, room temperature
- Full-fat sour cream
- Almond flour, measured and sifted
- Finely chopped pecans or nuts of choice
- Vanilla extract
- Baking powder
- Salt, I prefer to use sea salt
Best Powdered Sugar Substitute
This recipe uses powdered sugar substitutes in both the dough and the coating. Choosing which brand to use is important since it’s a keto cookie that highlights this type of sweetener.
It must be a powdered sweetener, and that’s why I defer to the only two I use regularly. My favorite brands are Lankanto’s monk fruit blend or Swerve which is another erythritol blend.
Can Keto Wedding Cookies Be Frozen
What’s great about these cookies is that you can choose to freeze them before they are baked, or freeze them baked and roll them in the powdered sweetener after the cookies completely thaw.
It’s a wonderful option to be able to freeze these cookies since it allows you to plan ahead.
I sure hope you will make these keto-friendly Mexican cookies a try. Once you do, make sure you remember to tag us on Instagram and Facebook.
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Keto Mexican Wedding Cookies
These keto Mexican wedding cookies, also known as keto snowball cookies are perfect for the holidays or special occasions. Made with only wholesome ingredients they have a rich buttery flavor and melt in your mouth texture.
- 1/2 cup of unsalted butter, room temperature
- 1/2 cup of confectioner's sugar substitute, reserve 1/4 cup for rolling the cookies in after baking.
- 2 large eggs, room temperature
- 1/2 cup of full-fat sour cream
- 2 1/2 cups of finely milled almond flour, measured and sifted
- 1 teaspoon of vanilla extract
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 1/4 cup of finely chopped pecans, almonds or walnuts
- Preheat the oven to 350 degrees.
- Measure and sift the almond flour and set it aside.
- In a medium-sized bowl using an electric mixer combine the softened butter, confectioner's sugar substitute, and vanilla extract. Mix until light and fluffy.
- To this mixture add the 2 eggs one at a time and sour cream. Combine until well incorporated.
- Next add the sifted almond flour, chopped nuts, baking powder, and salt, and mix until just combined.
- Place the cookie dough in the refrigerator and allow it to chill for 30 minutes before baking.
- Using a small cookie scoop, place the dough on a lightly greased baking sheet or parchment-lined sheet.
- Bake the cookies in the preheated oven until lightly brown around the edges for about 10-12 minutes.
- Allow the cookies to fully cool for about 5 minutes before rolling in the additional confectioner's sugar substitute. The cookies should still be warm. Then place them on a baking rack and allow them to cool completely for about 15 minutes before rolling them a second time in the powdered sugar substitute so that the cookies get well coated.
- Store leftovers in the refrigerator for up to 5 days. These cookies can be frozen, but without the powdered sweetener coating for up to 3 weeks for the best results. If frozen allow the cookies to thaw at room temperature or overnight in the refrigerator. Once completely thawed they can be rolled in the powdered sweetener.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 11.8gSaturated Fat: 4.2gCholesterol: 28mgSodium: 42mgCarbohydrates: 2.9gNet Carbohydrates: 1.5gFiber: 1.4gSugar: 0.1gProtein: 3.3g
Wednesday 21st of December 2022
I love to make mexican wedding cakes for my friends at Christmas! But some of them are gluten free. I tried subbing almond flour for all purpose in my recipe but it was a disaster.. stubbled on your recipe and used it to "fix" my remaining batter... my first try was a success... i will use this recipe for my gluten free friends :) Thanks! Quick question, can I refrigerate the batter and finish baking the next day?? Ran out of steam and want them fresh for delivery tomorrow.
Thursday 22nd of December 2022
Hi Denise, You could refrigerate or even freeze the remaining cookie dough.Glad the recipe was a success for you.
Wednesday 6th of April 2022
Hi, I’m making 2 recipes and I wonder if I can use all-purpose flour in one instead of almond flour? Those will be for my children who don’t need keto eating☺️Thank you! Lori
Thursday 7th of April 2022
Hi Lori, these recipes were created with the use of almond flour in mind. These alternative flours are not a 1:1 swap. You might want to read my keto baking tips so you can better understand. I hope you can understand.