Keto White Chocolate Cookies
Indulge guilt-free with these soft and buttery Keto White Chocolate Cookies, perfect for satisfying sweet cravings while sticking to your low-carb lifestyle. Featuring a blend of almond and coconut flour, these cookies are gluten-free, keto-friendly, and packed with rich flavor thanks to smooth unsalted butter, powdered erythritol or monk fruit sweetener, and aromatic vanilla extract. The highlight? Pockets of creamy keto white chocolate chips that melt beautifully into every bite. With just 15 minutes of prep and a quick 12-minute bake time, these easy-to-make treats are perfect for a snack, dessert, or even a homemade gift. They’re also ideal for meal prepping, as they store well both at room temperature and in the freezer.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.75 cup Sweetener (erythritol or monk fruit, powdered)
- 0.5 cup Unsalted butter, softened
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Keto-friendly white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric hand mixer to cream together the softened butter and powdered sweetener until light and fluffy, about 2 to 3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Gently fold in the keto-friendly white chocolate chips using a spatula.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
Lightly press down on each ball to form a cookie shape, as the cookies will not spread much during baking.
Bake in the preheated oven for 10 to 12 minutes, or until the edges start to turn golden. Be cautious not to overbake as the cookies can dry out.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.1 g | 324% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 8.9 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 636 mg | 49% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 286 mg | 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.
