Low Carb Macadamia Nut Cookies
Indulge in the guilt-free decadence of Low Carb Macadamia Nut Cookies, a delightful treat perfect for keto and low-carb diets. These cookies blend the rich, buttery crunch of macadamia nuts with the tropical flair of unsweetened shredded coconut, all nestled in a base of almond flour for a naturally gluten-free and grain-free experience. Sweetened with granulated erythritol, they strike the perfect balance of sweetness without spiking your blood sugar. Quick and easy to make, with just 15 minutes of prep time and 12 minutes of baking, these cookies are a satisfying snack or dessert that pairs perfectly with a cup of coffee or tea. Whether you're looking for a healthy alternative to traditional cookies or simply crave something both crispy and chewy, these low-carb macadamia nut cookies are bound to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Granulated erythritol sweetener
- 0.5 cup Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Macadamia nuts, chopped
- 0.5 cup Unsweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated erythritol using an electric mixer until the mixture is smooth and fluffy.
Add the egg and vanilla extract to the butter mixture, and beat until well combined.
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms.
Fold in the chopped macadamia nuts and unsweetened shredded coconut until evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, place portions of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
Gently flatten each cookie dough ball with your fingers or the back of a spoon.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet 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 one week.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.0 g | 374% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 17.3 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 587 mg | 45% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 881 mg | 19% | |
*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.
