Description
Cozy, buttery, and keto-friendly, these Russian Tea Cakes are a perfect blend of holiday nostalgia and modern low-carb living. With a melt-in-your-mouth texture, crunchy pecans, and a dusting of powdered erythritol, these cookies are everything you love about the classic recipe—minus the carbs. Whether you’re looking for a quick holiday cookie, a keto dessert, or healthy snack ideas, these low-carb treats deliver big on taste with minimal effort. Perfect for your list of easy recipes, dinner party desserts, or food ideas to gift!
Ingredients
1 cup almond flour
1/4 cup powdered erythritol (plus extra for coating)
1/2 cup unsalted butter, softened
1/3 cup chopped pecans
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
1. In a large mixing bowl, beat softened butter and powdered erythritol until light and fluffy.
2. Stir in the vanilla extract, almond flour, and salt until a soft dough forms.
3. Fold in chopped pecans.
4. Chill dough for 30 minutes.
5. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
6. Scoop tablespoon-sized portions and roll into balls.
7. Place on the baking sheet and bake for 15–18 minutes, or until lightly golden on the bottom.
8. While warm, roll cookies in powdered erythritol.
9. Let cool completely and coat with a second layer of powdered erythritol before serving.
Notes
Make sure to use finely ground almond flour for a delicate texture.
Roll cookies in erythritol while warm, then again once cooled for best coating.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 0g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: keto dessert, holiday cookies, Russian tea cakes, sugar-free cookie, low carb baking