KETO WHITE CHOCOLATE MACADAMIA NUT COOKIES

Fresh out of the oven, is there anything better than warm, soft cookies? Sweet, rich, and buttery – KETO WHITE CHOCOLATE MACADAMIA NUT COOKIES, the perfect low-carb dessert. Ready in less than 15 minutes.

INGREDIENT NOTES

Blanched almond flour: I recommend using blanched almond flour/superfine almond flour for this recipe. It will give cookies a better texture.
Sugar-free maple syrup: In addition to the brown sugar sweetener, using the sugar-free maple syrup gives these cookies a soft chewy texture.
Sugar-free white chocolate chips: To find in your local store, these might be a little tricky.
Macadamia nuts: Whole macadamia nuts and rough chop them. To substitute any of your favorite nuts, feel free.
Brown sugar erythritol: That rich, deep molasses flavor that all great chocolate chip cookies should have, using brown sugar erythritol gives these low carb chocolate chip cookies.

Total Time: 20 minutes
Yield: 12 cookies
Diet: Gluten Free

INGREDIENTS

¼ cup unsalted butter
¼ cup brown sugar erythritol
2 tablespoons sugar-free maple syrup
1 large egg
2 teaspoons pure vanilla extract
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon sea salt
⅓ cup sugar-free white chocolate chips
¼ cup rough chopped macadamia nuts

INSTRUCTIONS

Preheat the oven to 350 degrees F. With parchment paper, line a baking sheet.
Add the vanilla extract, erythritol, maple syrup, egg, and butter to a large mixing bowl. Cream together using a hand mixer. Beat until it gets smooth and fluffy.
Combine the salt, coconut flour, baking soda, and almond flour in a separate bowl. Whisk together to combine.
To the wet ingredients, add the dry ingredients and mix until all ingredients are well incorporated.
Fold in the macadamia nuts and chocolate chips using a rubber spatula.
To place golf-ball-sized scoops of the cookie dough, use a large cookie scoop on the prepared baking sheet. Alternatively, into 1 ½ inch to 2-inch balls (12 total), you can roll the dough. With a sheet of parchment paper, cover the cookie dough balls and flatten the cookie dough balls, using a spatula or the bottom of a glass, to about ½ inch thick.
Until the edges are a light golden brown, bake for TEN to TWELVE minutes, and the center is still soft. Don’t overcook them. They will continue cooking as they cool if they seem underdone.
On top of a cooling rack, place the baking sheet and allow the cookies to cool before serving.

NOTES

net carbs per serving: 2.2g
Baking: While the center is still soft, you want to take these out of the oven. They will be overcooked if you wait to take them out.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert Recipes
Method: Baking
Cuisine: American