Keto White Chocolate Macadamia Nut Cookies
Indulge guilt-free with these Keto White Chocolate Macadamia Nut Cookies, a luscious low-carb twist on the classic treat! Made with almond flour and sweetened with erythritol, these soft and chewy cookies are perfect for satisfying your sweet tooth without compromising your keto journey. Each bite bursts with the creamy richness of sugar-free white chocolate chips and the buttery crunch of macadamia nuts, making them a decadent snack or dessert for any time of day. Easy to prepare in under 30 minutes, this recipe is ideal for those following gluten-free or keto lifestyles while still craving the flavors of a traditional favorite. Enjoy them fresh out of the oven or store them for later—they're guaranteed to be a hit!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Erythritol (granulated sweetener)
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Sugar-free white chocolate chips
- 0.75 cup Macadamia nuts, roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and erythritol together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, and beat until well incorporated.
Gradually add the dry mixture (almond flour, baking powder, and salt) to the wet ingredients, mixing until a soft dough forms.
Fold in the sugar-free white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place each ball onto the prepared baking sheet, leaving about 2 inches of space between cookies.
Gently flatten each dough ball with the palm of your hand or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are light golden brown. Be careful not to overbake as almond flour cookies can burn easily.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
3396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.0 g | 408% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 304.8 g | 111% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 11.6 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 725 mg | 56% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 663 mg | 14% | |
*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.
