Buttery Keto Russian Tea Cakes

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Russian Tea Cakes have always held a special place in my holiday baking lineup. But now that I’ve transitioned to a low-carb lifestyle, I needed a version that still delivers all the buttery, nutty, melt-in-your-mouth magic—without the sugar. That’s exactly what these Buttery Keto Russian Tea Cakes are. They taste just like the classic cookie, but with keto-friendly ingredients that keep your goals intact.

I love serving these at gatherings because no one can tell they’re sugar-free. They’re crumbly yet soft, lightly sweet, and dusted in a snowy layer of powdered erythritol. Whether you know them as Mexican Wedding Cookies or Snowball Cookies, these keto tea cakes are a must-bake for any celebration—or just because you’re craving something nostalgic and cozy.

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Why You’ll Love This Buttery Keto Russian Tea Cakes Recipe

These cookies are everything you love about traditional Russian Tea Cakes but without the carbs. They’re:

• Buttery and rich with a delicate crumb
• Naturally gluten-free
• Sweetened without refined sugar
• Easy to make in one bowl
• Perfect for gifting or freezing

They satisfy your sweet tooth while keeping you on track.

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What Kind of Nuts Should I Use?

Traditionally, Russian Tea Cakes are made with finely chopped walnuts or pecans, and both work beautifully in this keto version. I usually go with pecans for their mellow, buttery flavor. Just make sure the nuts are finely chopped—you want them well-distributed so the cookies hold together nicely.

You can also toast the nuts beforehand to add even more depth of flavor, though it’s not required.

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Options for Substitutions

If you don’t have almond flour, you can use finely ground sunflower seed flour as a nut-free alternative. Swap the butter with coconut oil if you’re dairy-free (though the flavor will slightly change).

For sweeteners, powdered erythritol is the top choice for that classic powdered sugar finish, but allulose or monk fruit blends also work well. Just be sure it’s in powdered form to coat the cookies properly.

For added flair, a dash of vanilla extract or a hint of cinnamon can bring a warm twist to the original flavor.

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Ingredients for This Buttery Keto Russian Tea Cakes Recipe

Almond flour – This is the base of the cookie and provides a soft, crumbly texture. Make sure to use superfine almond flour for best results.

Butter – It gives the cookies their rich, melt-in-your-mouth flavor. Use unsalted butter and make sure it’s softened for easier mixing.

Powdered erythritol – A keto-friendly sweetener that mimics powdered sugar. It’s used in both the dough and for dusting the cookies once baked.

Chopped pecans or walnuts – These add crunch and flavor. Finely chop them to evenly distribute in the dough and help the cookies hold together.

Vanilla extract – Adds warmth and rounds out the buttery sweetness.

Salt – Just a pinch to balance the flavors and enhance the nuttiness.

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Step 1: Prepare Your Ingredients

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. Soften your butter to room temperature, and finely chop your nuts if you haven’t already. It helps to have all your ingredients measured and ready to go.

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Step 2: Mix the Dough

In a large mixing bowl, cream the softened butter with 1/4 cup of powdered erythritol until light and fluffy. Stir in the vanilla extract and salt. Then gradually mix in the almond flour until a dough forms. Fold in the chopped nuts evenly.

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Step 3: Shape the Cookies

Scoop about one tablespoon of dough and roll it into a ball using your hands. Place each ball onto the prepared baking sheet, spacing them about an inch apart. These cookies won’t spread much while baking.

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Step 4: Bake

Bake the cookies for 18–20 minutes, or until the bottoms are just starting to turn golden. They should remain pale on top. Remove from the oven and let them cool on the baking sheet for 10 minutes—they’re delicate when hot.

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Step 5: Dust with Sweetener

Once the cookies are warm but not hot, roll them gently in powdered erythritol to coat. For a thicker snowy coating, roll again once they’re completely cool.

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How Long to Prepare the Buttery Keto Russian Tea Cakes

Prep Time: The dough comes together quickly in about 10–15 minutes, especially if your butter is already softened and your nuts are pre-chopped. Rolling the dough into balls takes another 5–10 minutes depending on your pace.

Bake Time & Cooling: The cookies bake for around 18–20 minutes. After baking, they need 10 minutes to cool on the sheet before rolling in sweetener, plus additional time to fully cool for a second coating. From start to finish, expect about 45–50 minutes total.

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Tips for Perfect Buttery Keto Russian Tea Cakes

• Use superfine almond flour to avoid gritty texture.
• Don’t skip the softening of butter—cold butter won’t mix well and can affect cookie texture.
• Chop nuts finely so the cookies hold their shape better and don’t crumble.
• Roll while warm for the first dusting; erythritol sticks better this way.
• Cool fully before second coating to get that beautiful snowy finish.

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Watch Out for These Mistakes While Cooking

• Overbaking: The cookies should be pale, not golden brown. Overbaking makes them dry.
• Using coarse almond meal: It changes texture and makes the cookies too crumbly.
• Not letting cookies cool: They will fall apart if you try to handle them hot.
• Using granulated sweetener instead of powdered: You won’t get that classic powdered finish and it may affect mouthfeel.
• Skipping salt: Even a pinch enhances the flavor significantly.

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What to Serve With Buttery Keto Russian Tea Cakes?

1. Afternoon Tea

These pair wonderfully with a hot cup of earl grey or chamomile for a cozy midday treat.

2. Holiday Dessert Board

Add them to a platter with dark chocolate, berries, and other keto-friendly cookies.

3. Coffee or Espresso

The richness of espresso balances the buttery sweetness of the cookies perfectly.

4. Whipped Cream and Berries

Serve alongside a bowl of whipped cream topped with fresh raspberries or strawberries.

5. Almond Milk Latte

A warm almond milk latte complements the nutty tones in the cookies beautifully.

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Storage Instructions

Room Temperature: Store cooled cookies in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.

Refrigerator: If you want them to last longer, refrigerate in a sealed container for up to 10 days. Let them sit at room temp for a few minutes before serving.

Freezer: Freeze in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They keep well for up to 3 months. Thaw and re-roll in powdered erythritol if needed.

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Estimated Nutrition (Per Cookie)

• Calories: 110
• Fat: 10g
• Saturated Fat: 3g
• Carbohydrates: 3g
• Fiber: 1g
• Net Carbs: 2g
• Protein: 2g
• Sugar: 0g

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Frequently Asked Questions

How do I make these cookies dairy-free?

Substitute the butter with refined coconut oil or a dairy-free butter alternative. Just note, the flavor will be slightly different.

Can I use coconut flour instead of almond flour?

No, coconut flour is too absorbent and will drastically change the texture. Stick with almond flour or use sunflower seed flour as a nut-free alternative.

Why did my cookies fall apart?

Most likely, they were handled while still too hot or the nut pieces were too large. Let them cool and chop your nuts finely.

Can I make these ahead of time?

Yes! You can bake and freeze them or prepare the dough ahead and freeze it for later use. Great for holiday planning.

Do I have to double-coat them in powdered erythritol?

It’s optional but recommended. The first coat sticks when the cookies are warm, and the second coat gives that beautiful snowy finish after cooling.

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Conclusion

These Buttery Keto Russian Tea Cakes bring all the charm of the classic cookie in a low-carb, gluten-free package that’s perfect for keto lifestyles. They’re simple to make, easy to store, and irresistible to eat. Whether you’re sharing them during the holidays or treating yourself with an afternoon snack, these little bites of comfort deliver every single time.

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