Keto White Chocolate Chip Cookies
Indulge in the guilt-free decadence of Keto White Chocolate Chip Cookies, a recipe that perfectly balances comfort and low-carb living. Crafted with almond and coconut flour, these cookies are a gluten-free delight packed with buttery richness and just the right amount of sweetness from granulated erythritol. Sugar-free, keto-friendly white chocolate chips bring a touch of creamy indulgence, while hints of vanilla enhance every bite. Ready in under 25 minutes, these cookies are ideal for satisfying cravings while staying in ketosis. Perfect for snack time or sharing, they’re quick, easy, and irresistibly soft with golden edges—your next favorite keto dessert.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Unsalted butter
- 0.6666666667 cup Granulated erythritol (or your preferred keto sweetener)
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 teaspoon Baking powder
- 0.5 cup White chocolate chips (sugar-free, keto-friendly)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, salt, and baking powder. Mix well to ensure there are no clumps.
In a separate bowl, cream together the unsalted butter and granulated erythritol using a hand or stand mixer until light and creamy.
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Slowly add the dry ingredients to the wet ingredients, mixing until a thick and uniform dough forms.
Fold in the keto-friendly white chocolate chips, ensuring they are evenly distributed throughout the dough.
Scoop out heaping tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart.
Gently press each ball of dough slightly with the back of a spoon or your palm to flatten it into a cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown.
Remove the baking sheet from the oven and allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 9.0 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 625 mg | 48% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 356 mg | 8% | |
*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.
