- 3/4 cup pecans
- 2 cups superfine blanched almond flour measured correctly - spoon & sweep method
- 1 cup unsalted grass-fed butter softened
- 1/2 cup powdered monk fruit sweetener
- 1 teaspoon vanilla extract
- pinch fine sea salt
- 1 teaspoon unsweetened almond milk plus more as needed
- More powdered monk fruit sweetener , for coating
INSTRUCTIONS
- Add the pecans to the bowl of a food processor. Pulse until fine crumbs form. Add the almond flour, butter and pulse until the mixture comes together..
- Slowly add in the powdered sweetener, vanilla and salt. Process again until dough forms into a ball. Add milk as needed if the dough does not stick.
- Remove the dough and wrap with plastic wrap. Chill in the fridge for at least 30 minutes.
- Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
- Roll dough into 2 tablespoon sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up.
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- Get full recipe >> CLICK HERE
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