Description
These Buttery Keto Russian Tea Cakes are a low-carb twist on the classic holiday favorite. Made with almond flour, pecans, and a powdered erythritol coating, they’re the perfect keto cookie for Christmas, dessert platters, or tea time.
Ingredients
1 cup butter, softened
2 cups almond flour
1 cup powdered erythritol, plus extra for rolling
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together softened butter and 1 cup powdered erythritol until light and fluffy.
3. Add almond flour, vanilla extract, and salt. Mix until fully combined.
4. Fold in chopped pecans or walnuts. Dough will be soft but moldable.
5. Scoop dough into 1-inch balls and place on prepared baking sheet.
6. Bake for 15 to 18 minutes, or until bottoms are golden and tops are set.
7. Let cookies cool for 5 minutes, then gently roll in additional powdered erythritol while warm.
8. Cool completely and roll again for a snowy finish.
9. Store in an airtight container at room temperature or freeze for longer storage.
Notes
Let cookies cool slightly before first coating so they don’t crumble.
For a finer texture, pulse your sweetener in a blender before using.
Use parchment paper to prevent sticking and ensure even baking.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 0g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg