Candied Pecan Snowball Cookies

Candied Pecan Snowball Cookies

This year, we're excited to bring a keto-friendly twist to a classic favorite: Candied Pecan Snowball Cookies. These little bites of heaven are not only scrumptious but also align with your health-conscious lifestyle, thanks to the addition of our all-natural sugar replacement.

Crafted with the finest ingredients, our Candied Pecan Snowball Cookies are a testament to our commitment to quality and taste. Each cookie is a blend of nutty pecan flavors and a delicate, buttery texture, all without the guilt of traditional sugar. Perfect for sharing with loved ones, these cookies are sure to become a new holiday tradition in your home.

For those new to BochaSweet, our products are designed to make your transition to a healthier lifestyle seamless and enjoyable. Now, let's get baking and spread some holiday cheer with these irresistible Candied Pecan Snowball Cookies!

Candied Pecan Snowball Cookies Vertical

Candied Pecan Snowball Cookies

  • Total Time: 30 min
  • Yield: 20 servings


Candied Pecans

  • 1 1/2 cups pecans (lightly chopped)
  • 1/3 cup BochaSweet Brown
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract

Snowball Cookies


  1. Prepare caramelized pecans: In a saucepan over medium heat add the BochaSweet Brown, water, cinnamon, salt, and vanilla extract. Bring the mixture to a boil, then add the pecans. Constantly stir until all the liquid has evaporated. (You may want to reduce the heat eventually to avoid burning the sugar). When the nuts are done, transfer them onto a prepared baking sheet. Separate the nuts and let them cool completely.
  2. Preheat oven to 325F. Combine cookie mix, egg, melted butter, candied pecans, and vanilla extract. Use a spatula to create a cookie dough.
  3. Roll into evenly sized balls on a parchment-lined cookie sheet. Bake for 12-14 minutes or until golden brown.
  4. Prepare the sifted Powdered BochaSweet: Sift the Powdered BochaSweet through a sifter to remove any clumps. Set aside.
  5. Remove the cookies from the oven and allow them to sit. For a crispier texture, set the oven to 400F and return the cookies to the oven. Bake for an extra 2 minutes and remove cookies. Allow cookies to cool down completely.
  6. Roll the cookies in the Powdered BochaSweet until they evenly coat. Store in an airtight container at room temperature for up to 5 days. Freeze cookies for longer shelf life.

Wide Shot Pecan Sandies Cookies    


  • Calories: 100
  • Carbs: 16g
  • Net Carbs: 2g
  • Protein: 3g
  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 15mg
  • Sodium: 70mg
  • Potassium: 60mg
  • Fiber: 4g
  • Sugar: <1g
  • Vitamin A: 0mcg
  • Calcium: 20mg
  • Vitamin C: 0mg
  • Iron: 2.1mg
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