What could be seen as a childhood favourite tasty treat by many can be recreated with a twist to make a fantastic dessert. Get working on this recipe and see why we love it so much.



12 Servings

Prep time

20 minutes

Cooking time

10 minutes


142 kcal


  • 2¾ cups blanched almond flour or 1 cup coconut flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • ¾ tsp fine sea salt

  • ¾ cup (1½ sticks) unsalted butter, softened

  • 1½ cups Swerve confectioners’-style sweetener

  • 3 large eggs (8 eggs if using coconut flour)

  • 2 tsp strawberry extract

  • 1½ cups sour cream

  • 1½ cups (3 sticks) unsalted butter, softened

  • 1½ (227g / 8oz) packages cream cheese or mascarpone cheese, softened

  • 1½ cups Swerve confectioners’-style sweetener

  • 2 tbsp unsweetened cashew milk or almond milk

  • ½ tsp strawberry extract Natural red or pink food colouring (optional)

  • Unsweetened shredded coconut, for garnish

  • 2 (6-cavity) silicone round-bottomed (sphere- or ball- shaped) cupcake pans


  • Preheat the oven to 180°C/350°F. Grease two 6-cavity roundbottomed cupcake pans with cooking spray.
  • Sift together the almond flour, baking powder, baking soda, and salt in a small bowl. In a large mixing bowl, cream the butter and sweetener together with a hand mixer on medium-high
    speed for 3 to 5 minutes, or until pale and fluffy. Add the eggs one at a time, beating well after each addition, and then add the extract. Reduce the speed to low, then alternately add the
    flour mixture and sour cream, beginning and ending with the flour mixture, and mixing until the batter is just smooth.
  • Spoon the batter evenly into the prepared pans, filling them about two-thirds full. Smooth the tops, then rap the pans on the counter once or twice to get rid of any remaining air bubbles. Bake for 12 minutes, or until the cakes are pale golden and a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan after removing from the oven. (Tip: Once the cakes have been removed from the pan, place them in the freezer until completely frozen for easier frosting.)
  • In a small mixing bowl, combine the butter, cream cheese, sweetener, cashew milk, and extract to make the frosting. On medium speed, beat until smooth; if the frosting is too thick, add more milk gradually until it reaches the desired spreading consistency. If desired, add natural food colouring.
  • To make the snowballs, cut 14 inch off the bottom of half of the cakes (the rounded side) and eat or set aside. This will assist you in keeping the balls from rolling over as you work. Place the cakes, bottoms removed, on a baking sheet or serving platter, broad, flat side up. Each cake’s flat top should be frosted. To make a ball, top with an uncut cake. Spread the frosting evenly over the entire ball and top with shredded coconut. Cover loosely and place in the refrigerator for at least 1 hour before serving to allow the frosting to harden.
  • Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition Facts

12 servings per container

  • Amount Per ServingCalories142
  • % Daily Value *
  • Total Fat 13.1g 21%
    • Saturated Fat 1.9g 10%
  • Sodium 43mg 2%
  • Total Carbohydrate 5.3g 2%
    • Sugars 0.3g
  • Protein 2.7g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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