Welcome to my kitchen! Today, we’re making something extra special—Keto Sweetened Condensed Milk Snowball Cookies. They’re soft, sweet, and perfectly nutty, with just the right amount of crunch. These cookies are a treat that even your non-keto friends will want to sneak a bite of. The best part? They’re incredibly simple to make, and I’ll walk you through every step like we’re baking side by side.

What Makes These Cookies Magical?

These cookies are inspired by classic snowball cookies, but we’re swapping out the usual sugary suspects for keto-friendly ingredients. Instead of regular sweetened condensed milk, we’ll make our own low-carb version that’s creamy and sweet without loading up on sugar. Almond flour gives them that signature crumbly texture, and powdered erythritol dusts them in a “snowy” finish.

Ready? Let’s get everything you need organized first.

Ingredients for Keto Snowball Cookies

For the Keto Sweetened Condensed Milk:

1 cup heavy cream
2 tbsp unsalted butter
1/4 cup powdered erythritol (or your favorite keto sweetener)
1/2 tsp vanilla extract

For the Cookies:

1 3/4 cups almond flour
1/2 cup finely chopped pecans or walnuts
1/4 cup powdered erythritol
1/2 tsp vanilla extract
Pinch of salt

For the Snowy Finish:

1/3 cup powdered erythritol (for rolling)

Step 1: Making the Keto Sweetened Condensed Milk

This part is the heart of the recipe. Homemade keto sweetened condensed milk sounds fancy, but it’s straightforward—promise! Here’s how to make it:

Start with a saucepan. Pour the heavy cream into a small saucepan and add the butter. Heat this over medium-low, stirring occasionally, until the butter melts completely.
Sweeten it up. Stir in the powdered erythritol. Keep the heat low so the cream doesn’t boil over. You want it to simmer gently.
Reduce and thicken. Let the mixture simmer for about 15-20 minutes, stirring often. You’ll notice it starts to thicken and turns a light golden color. That’s when you know it’s ready!
Finish with vanilla. Remove the pan from the heat and stir in the vanilla extract. Set it aside to cool completely. (It will thicken more as it cools.)

While it’s cooling, let’s move on to the cookies.

Step 2: Prepping the Dough

Snowball cookies are all about simplicity, but every detail matters. We’re using almond flour to keep things keto-friendly, and the chopped nuts add a lovely bite.

Mix the dry ingredients. In a large bowl, combine the almond flour, finely chopped pecans (or walnuts), powdered erythritol, and a pinch of salt. Stir everything together until evenly mixed.
Add the wet ingredients. Pour in the cooled sweetened condensed milk and vanilla extract. Stir gently until the mixture forms a soft dough. If it feels a bit sticky, don’t worry—that’s normal.
Chill the dough. Cover the bowl with plastic wrap and pop it in the fridge for 30 minutes. This step makes the dough easier to handle and helps the flavors meld together.

Step 3: Shaping the Snowballs

Here’s where things get fun! You’ll shape the dough into little balls, about the size of a walnut.

Preheat the oven. Set it to 325°F (160°C) and line a baking sheet with parchment paper.
Roll the dough. Scoop out small portions of dough (about 1 tablespoon each) and roll them into smooth balls between your palms. Place them on the baking sheet, leaving a bit of space between each one.
Bake. Slide the cookies into the preheated oven and bake for 12-15 minutes. They should look set and just barely golden on the bottoms. Don’t overbake—these cookies are meant to stay soft and tender.

Step 4: Dusting the Snow

This is where the cookies get their snowy look. While they’re still warm, we’ll roll them in powdered erythritol.

Cool slightly. Let the cookies cool on the baking sheet for about 5 minutes. They’ll be fragile while warm, so handle them gently.
Roll in “snow.” Place the powdered erythritol in a shallow bowl. Gently roll each warm cookie in the erythritol until coated.
Double the snow. Once the cookies are completely cool, roll them in the powdered erythritol again for an extra snowy finish.

Step 5: Serve and Enjoy

These cookies are perfect for holiday gatherings, cozy afternoons, or whenever you’re craving something sweet but low-carb. Serve them with a cup of tea or coffee, and watch them disappear.

Helpful Tips

Nut options: If you’re not a fan of pecans or walnuts, try almonds or hazelnuts instead. Just make sure they’re finely chopped so the cookies hold together well.
Storage: Store these cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge. They also freeze beautifully—just thaw before serving.
Sweetener swap: If erythritol isn’t your thing, you can use another keto-friendly powdered sweetener. Just keep in mind that different sweeteners may affect the taste slightly.

Why You’ll Love These Cookies

These snowball cookies are more than just a dessert—they’re a little piece of joy. They’re sweet without being over the top, and the nutty flavor pairs perfectly with the creamy texture. Plus, knowing they’re keto-friendly means you can enjoy them without a second thought.

Baking is all about sharing, so make a batch of these cookies and let your family and friends try them. Trust me—they won’t even guess they’re keto.

Let’s Chat!

I’d love to hear how your cookies turned out. Did you try any fun twists on the recipe? Maybe swap the nuts or add a little spice like cinnamon? Share your thoughts in the comments or tag me in your photos.

Happy baking, friend! 🌟