Low Carb Pecan Snowballs

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INGREDIENTS

3/4 cup pecans
2 cups superfine blanched almond flour measured correctly - spoon & sweep method
1 cup unsalted grass-fed butter softened
1/2 cup powdered monk fruit sweetener
1 teaspoon vanilla extract
pinch fine sea salt
1 teaspoon unsweetened almond milk plus more as needed
More powdered monk fruit sweetener , for coating

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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgculCBpAjcS-oluyGzdPXNNN5XRomGT9yeUrIO1P5euprgA52G-1i19d-32-b4cqrHhqvTyMGodDDrCLp6YvJE4jBa6rnFOOcEjyHUR5jM-GYxepE-MPJxY4GyvMmKDHVxVtgUnPYYj2F7/s1600/ONE+POT+MUSHROOM+STROGANOFF+-+2019-03-09T090130.766.jpg" title="Low Carb Pecan Snowballs #Appetizer#Snack#Low Carb">
INSTRUCTIONS

Add the pecans to the bowl of a food processor. Pulse until fine crumbs form. Add the almond flour, butter and pulse until the mixture comes together..
Slowly add in the powdered sweetener, vanilla and salt. Process again until dough forms into a ball. Add milk as needed if the dough does not stick.
Remove the dough and wrap with plastic wrap. Chill in the fridge for at least 30 minutes.
Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
Roll dough into 2 tablespoon sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up.
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