Description
Looking for a sweet treat that melts in your mouth but fits into your low-carb lifestyle? These Buttery Keto Russian Tea Cakes are a nostalgic, sugar-free twist on the holiday favorite. With their crumbly texture, nutty flavor, and snow-like powdered erythritol coating, they’re perfect for any occasion—from Christmas cookie trays to simple keto dessert cravings. Great for quick snacks, easy holiday baking, or keto dessert ideas, these cookies come together quickly and deliver big flavor without the carbs.
Ingredients
1 cup almond flour
1/2 cup unsalted butter, softened
1/4 cup powdered erythritol (plus more for rolling)
1/2 cup chopped pecans or walnuts
1 teaspoon vanilla extract
1/8 teaspoon salt
Instructions
1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream softened butter with 1/4 cup powdered erythritol until light and fluffy.
3. Stir in vanilla extract and salt.
4. Mix in almond flour gradually until a dough forms.
5. Fold in the chopped nuts evenly.
6. Roll dough into 1-inch balls and place them on the baking sheet about 1 inch apart.
7. Bake for 18–20 minutes, until bottoms are lightly golden.
8. Let cookies cool on the baking sheet for 10 minutes.
9. While still warm, roll cookies gently in powdered erythritol.
10. Once fully cooled, roll again for a thicker coating if desired.
Notes
Use finely chopped nuts for best texture and cookie stability.
Roll cookies in sweetener while warm and again when cooled for best coating.
Store in an airtight container with parchment between layers to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 0g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg