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.
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!
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.
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 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.
- 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
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.
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