Low Carb Christmas Cookies: Nutmeg Butter Balls

Nutmeg butter balls cookies is an old fashioned, holiday cookie recipe that I’ve adapted for the low carb lifestyle. Sweet and crumbly, these little low carb Christmas cookies are full of the flavor of the season. Be sure to use freshly grated, whole nutmeg for the best flavor!

For this recipe you’ll need: butter, granulated sugar free sweetener, vanilla, pecans, coconut flour, orange peel, powdered sweetener, whole nutmeg

If you are in a hurry click here to go straight to the low carb Christmas cookies recipe.

Easy low carb Christmas cookies! These nutmeg butter balls have just 0.8 net carbs each and they are full of holiday flavor! One of my favorite low carb Christmas cookie recipes! From Lowcarb-ology.com

 

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The original recipe was found in a 1950’s cookbook published by the Women’s Clubs of America.  I was immediately intrigued by the checkmark quickly penned with blue ink next to the title. Nutmeg Butter Balls — at some point someone had taken the time to mark the recipe so I thought it must be delicious. In fact, the marked up recipes with handwritten notes are always the first ones I make when I come home with a new to me antique cookbook!

Nutmeg is the main flavor in these luscious low carb Christmas cookies! From Lowcarb-ology.com

These were pretty easy to adapt and I really love the flavor. Be sure to buy whole nutmeg and grate it for use in this recipe. I have an old grater that belonged to my parents – it’s probably from the 1930s or 40s. It’s always been just ” the nutmeg grater” to me. You can use a microplane or regular box grater.

If you don’t like nutmeg this is NOT the cookie for you!

The only warning I really have to give about these yummy low carb butter cookies (besides the fact that they are addictive) is that they will totally crumble on the cookie sheet if you try to remove them before they’re totally cool. Also, don’t expect them to hold the round shape they will flatten out quite a bit. It doesn’t change the flavor at all.

If you're looking for an easy, low carb Christmas cookie recipe you've found it right here! From Lowcarb-ology.com
Although you can freeze either the dough or the finished cookie I think they are too delicate to ship. If you do decide to freeze them use a hard container (like a food grade plastic) and put a layer of waxed paper between each layer of cookies. They should be just fine for up to 3 months. Because of the nutmeg flavor they really are the perfect low carb Christmas cookies!

USED IN THIS RECIPE

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Whole nutmeg lasts forever and when it’s freshly grated it has an aroma and flavor that’s unbelievable. Use it once and you’ll never buy ground nutmeg again. This is the modern version of my vintage grater. It works really well when you want to grate a small amount of something.

About that Gorgeous Wooden Spoon

 

I used my gorgeous wooden spoon from Two Aspens to showcase my low carb Christmas cookies!
This is one of the cheeseboards from Two Aspens. Each is handmade and unique.

I have the most beautiful set of wooden spoons! My friend makes them by hand so each design is different. (Disclosure – she’s NOT paying me to say this!) She also makes cutting boards, cheeseboards, and a variety of other things. Each is unique and beautiful. If you’d like to talk to her about Christmas gifts or just getting one of these for yourself check out her Facebook page, Two Aspens.

 

Easy, low carb Christmas cookies recipe that's perfect for the holidays! Lots of nutmeg flavor and just 0.8 net carbs! From Lowcarb-ology.com

Nutmeg Butter Balls Recipe

Here’s the low carb Christmas cookies recipe! Come on back and let me know what you think. 🙂

Print

Nutmeg Butter Balls Cookies : Low Carb – Gluten Free

Buttery, sweet, and crumbly - these Nutmeg Butter Balls are just right for holiday parties -- and they are low carb (gluten free), too! Nutmeg Butter Balls couldn't be easier to make!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24 to 30 cookies
Calories 136kcal
Author Marye

Ingredients

  • 1 cup butter
  • 1/2 cup granulated sugar free sweetener
  • 1 teaspoon of vanilla
  • 2 cups finely chopped pecans
  • 1/2 cup coconut flour
  • 1/2 teaspoon freshly grated orange peel optional
  • 1/2 cup sugar free powdered sweetener
  • 2 teaspoons freshly grated nutmeg

Instructions

  • Cream the butter and sweetener together until well blended, light, and fluffy.
  • Beat in the vanilla and pecans.
  • Add the coconut flour and beat on low until well combined.
  • Chill for 30 minutes or up to 2 days.
  • Preheat the oven to 325F.
  • Stir the powdered sweetener and nutmeg together until well mixed.
  • For the dough into 1-1/4 inch balls.
  • Roll each ball in the nutmeg mixture.
  • Place on a baking sheet covered with Sil-pat sheet or parchment.
  • Bake for 15 to 20 minutes until light, golden brown.
  • They will probably lose their "ball" shape but it's ok.
  • Let cool completely on the cookie sheet. If you try to move them when they are still warm you'll have crumbs.

Nutrition

Calories: 136kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 72mg | Potassium: 36mg | Fiber: 1g | Sugar: 0g | Vitamin A: 4.8% | Vitamin C: 0.2% | Calcium: 0.8% | Iron: 1.5%

If you liked these low carb Christmas cookies you may also like…

Click on the image to see the recipe. From left to right (all low carb): M&M Cookies, Scottish Shortbread, Vanilla Bean  Sugar Cookies

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Last Updated 05/10/2019

22 Responses to “Low Carb Christmas Cookies: Nutmeg Butter Balls”

  1. Love how easy these are to make! Having low-carb cookie options like this for Christmas is so great! They look delicious!

    Reply
    • Thanks Taylor.

  2. Butter, Coconut Flour, Sweetener and Pecans – Um. HELLOOOO delicious!!!!

    Reply
    • 🙂

  3. “Granulated sugar-free sweeteners” vary significantly in their sweetness. Which one did you use?

    Reply
    • I used Swerve but you can use whatever you like.

  4. Is the coconut flour measurement correct? With one cup butter, would half cup coconut flour be enough to bind everything and keep it from melting?

    Reply
    • The finely chopped pecans act as a binder as well and keep the cookies from being dry.

  5. LOVE nutmeg, have everything on hand to make except pecans. Do you think walnuts would work, or too strong flavor?

    Reply
    • They should work. 🙂 Being from Texas I just prefer pecans.

  6. I am not finding the nutritional value of these cookies. I see I see the subtitle nutritional information but I don’t see how to find out what it is.

    Reply
    • I’ve fixed it – it’s attached to the recipe now. 1 net carb. 🙂


  7. How long do they last in room-temp. Or refridgerator?

    Reply
    • They never last very long here…. I’d guess a few days at room temp and freeze for longer storage.


  8. The taste was delicious but mine completely fell apart. I don’t know what I did wrong. I followed the instructions exactly. I even chilled them a day and a half but after baking and cooling completely they’re pretty much crumbs! I ended up using them as a crumb crust in another dessert. Any suggestions?

    Reply
    • they are very delicate, I wonder if they weren’t cool enough? The other possibility is that there was too much flour added – even a few extra teaspoons would make a difference here. You might try adding a little less flour next time and see how you do?.


  9. Great recipe! I prefer nutmeg so these are my faves! Do you have a nut free version?

    Reply
    • I don’t.. :/

  10. I have all the ingredients and I LOVE nutmeg! Making tomorrow. ????

    Reply
  11. When do you add the orange peel?J

    Reply
    • with the dry ingredients


  12. Thanks for this recipe… I love these cookies! I followed the recipe for the first batch and everyone loved them. I used walnuts for the second batch, added a couple of drops of orange oil & 1/2 t. ginger and flatten the balls before baking. The orange came through subtly and the walnuts gave them less of a buttery flavor.. They didn’t last long either. The third batch I made with a mix of walnuts & pecans, a 1/2 t. of orange extract and added a 5 spice mixture similar to pumpkin pie mix that wasn’t laded with cinnamon. Unfortunately I didn’t have my glasses when I turned the oven on and had it on broil. They came out like lace cookies and still tasted great. In fact I ate so many of them that I developed palpitations! So now I’m going to attempt another version using the walnut & pecan mix, orange extract, ginger and swapping out nutmeg with allspice. I will flatten them too for an even shape.
    By the way, I was able to make 48 slightly smaller cookies. I also chilled the batter for over an hour and put the cookies into the freezer to cool immediately after baking.

    Reply

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