Name: Holiday Marzipan Snow Cookies (Keto)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Ingredients: 1-1/4 cups almond flour; 1/3 cup allulose; 1 large egg white (room temperature); 1/8 tsp. fine salt; 1 tsp. almond extract; 1/2 tsp. vanilla extract; 1/2 tsp. ground cinnamon; 1/8 tsp. ground nutmeg; 1 –2 tsp. orange zest (finely grated); 2 Tbsp. roasted pistachios (finely chopped, optional); 2 Tbsp. sugar-free dried cranberries (finely chopped)

These holiday marzipan snow cookies are soft, aromatic and beautifully spiced—capturing all the nostalgia of classic marzipan with a light, keto-friendly twist. Made with almond flour, allulose and holiday-bright hits of cinnamon, nutmeg, pistachio and cranberry, they bake into tender “snow” domes topped with a frosty dusting. Perfect for gifting, sharing or adding a touch of elegance to your holiday cookie tray.

Holiday Marzipan Snow Cookies in Basket (Keto)

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Holiday Marzipan Snow Cookies (Keto)

Prep Time 12 minutes

Cook Time 18 minutes

Total Time 30 minutes

Servings 11

Calories 42 kcal

Ingredients

1-1/4 cups almond flour
1/3 cup allulose
1 large egg white room temperature
1/8 tsp. fine salt
1 tsp. almond extract
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 –2 tsp. orange zest finely grated
2 Tbsp. roasted pistachios finely chopped, optional
2 Tbsp. sugar-free dried cranberries finely chopped

Instructions

In bowl, whisk together almond flour, powdered allulose, cinnamon and nutmeg until well combined and lump-free.
In separate clean bowl, beat egg white with salt until medium peaks form.
Gently fold in almond extract, vanilla and orange zest.
Sprinkle in dry mixture and fold until soft, sticky dough forms. Fold in pistachios and cranberry bits if using.
Cover and refrigerate at least 2 hours, or overnight, so dough firms and almond flour hydrates.
Heat oven to 320 degrees F. Line baking sheet with parchment.
Scoop 12 equal mounds onto sheet and shape into ovals or round “snow” domes with damp hands.
Bake for 14-18 minutes, until bottoms show light golden edges while tops stay pale.
Cool on tray until just warm, then dust with powdered allulose for snowy finish.