Description
These Buttery Keto Russian Tea Cakes are soft, crumbly cookies made with almond flour, butter, and chopped nuts—perfectly sweetened without the carbs. Coated in a dusting of powdered erythritol, they’re a festive low-carb treat that’s equally suited for holidays and everyday moments.
Ingredients
1 cup almond flour
1/2 cup unsalted butter, softened
1/3 cup powdered erythritol (or monk fruit blend)
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
1/8 teaspoon salt
Additional powdered erythritol for coating
Instructions
1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the softened butter and powdered erythritol until light and fluffy.
3. Mix in vanilla extract, then gradually add almond flour and salt. Stir until a dough forms.
4. Fold in chopped nuts until evenly combined.
5. Scoop tablespoon-sized portions and roll into balls. Place them on the baking sheet with spacing.
6. Bake for 15–18 minutes, until just lightly golden on the bottom.
7. Let cookies cool on the baking sheet for 10 minutes.
8. Once mostly cooled, roll or dust with additional powdered erythritol.
9. Serve at room temperature. Store in an airtight container for up to 5 days or freeze for longer.
Notes
Use a cookie scoop for even portions to ensure uniform baking.
Let the cookies cool fully before coating or handling to avoid crumbling.
Store extras in the freezer and dust again after thawing for a fresh snowy finish.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 0g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg