Keto Coconut White Chocolate Chip Cookies. While remaining keto-friendly, these cookies are packed full of flavor. Cook up a batch and eat them over the week/share with friends and family. One of the best parts of this recipe is that in making non-keto cookies, you follow pretty much the same process, so for anyone to make. they are easy.
A few simple steps to make this recipe involve, starting with toasting the coconut flakes until it gets nice and golden brown. Makes sure your cookies taste great, coconut is a great source of healthy fats.
Cream the butter together with the erythritol once the coconut is ready. For keto-friendly recipes, erythritol is a great sugar supplement that’s perfect. Once the erythritol and butter are combined, mix in a separate bowl, all of the dry ingredients, and then including the white chocolate chips, add all of the rest of the ingredients.
On a lined oven tray, the final step is to place small balls of dough, and then with a fork, press them down to make a small circular cookie shape. Let them cool down before giving them a taste once they’ve been cooked. Just don’t eat them all at once!
Easy to follow and doesn’t involve too many special ingredients if you’re looking for a keto-friendly cookie recipe, give these white chocolate cookies a go. With friends and family, they’re sure to be a hit.
The Preparation
- 8 tablespoon butter, softened
- 1/3 cup erythritol
- 1 teaspoon vanilla extract
- 1 large egg
- ONE cup almond flour
- 1/2 teaspoon psyllium husk powder
- 2 tablespoon coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 cup low carb white chocolate chips
- 1/2 cup unsweetened toasted coconut flakes
The Execution
After measuring out, prepare all the ingredients.
With parchment paper, line a baking sheet.
Preheat the oven to 350F.
Onto the parchment-lined baking sheet, spread the unsweetened coconut flakes. For FIVE minutes, until it gets slightly brown, bake in the oven. Put aside to cool.
Mix together the softened butter and sugar in a stand mixer until it is fluffy. Add in the vanilla extract and egg and mix to combine well.
Whisk together the baking powder, coconut flour, psyllium husk powder, xanthan gum, salt, and almond flour in a bowl. Mix to combine well.
Into the butter, sugar, and egg mixture, add the flour mixture. Mix together to combine well.
Stir in the white chocolate chips and the toasted coconut.
Into balls, roll the dough, and place on a (parchment-lined)baking sheet. For them to expand in the oven. Leave enough room between the cookies.
Flatten the cookie dough balls with a spatula. For 10 – 12 minutes, bake in the oven.
Serve and enjoy!
Notes
This makes a total of TEN servings
Keto Coconut White Chocolate Chip Cookies.
Each serving comes out to be
224 calories,
20.2g fat,
5.6g net carbs,
4.2g protein.
