Walnut Cardamom Snowballs

Diabetic and low-carb friendly, these buttery cookies, adapted from the blog All Day I Dream About Food, are also gluten-free. For a not-so-sweet dessert, consider Walnut Cardamom Snowballs. Makes about 32 cookies 1 cup chopped raw walnuts 2 cups almond flour 2 tablespoons coconut flour

3⁄4 teaspoon ground cardamom

1 teaspoon baking powder 1⁄4 teaspoon salt

1⁄2 cup (1 stick) butter, room temperature 1⁄2 cup granulated erythritol such as Swerve Sweetener

1 large egg, room temperature

1 teaspoon vanilla extract 1⁄4 teaspoon stevia extract

12⁄ cup powdered sugar or powdered erythritol

Prep time: 20 minutes. Cook time: 18 minutes. Total time: 38 minutes.

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.

In a dry skillet, toast chopped walnuts until fragrant.

In a medium bowl, combine almond flour, walnuts, coconut flour, cardamom, baking powder and salt.

In bowl of a stand mixer, beat butter with granulated erythritol until light and fluffy, about 2 minutes. Beat in egg, vanilla and stevia; beat in almond flour mixture until dough comes together.

Using your hands, form dough into tightly, and place on baking sheets.

3⁄4-inch balls, packing

Bake in preheated oven 18 minutes, or until just light golden brown.

While still warm, gently roll cookies in powdered sugar or powdered erythritol to coat. Sprinkle remaining powdered sweetener over cookies as they cool. Once cool, store in a sealed container.

Note: Erythritol is a naturally derived calorie-free sweetener that is blood-sugar friendly. It’s available at well-stocked grocery or natural food stores or online. Swerve Sweetener, as used in testing this recipe, can be replaced 1:1 with sugar, if preferred.