Low Carb White Chocolate Chip Cookies
Treat yourself guilt-free with these irresistibly delicious Low Carb White Chocolate Chip Cookies, a perfect keto-friendly indulgence! Made with a blend of almond flour and coconut flour, these soft and chewy cookies are naturally gluten-free and packed with mouthwatering sugar-free white chocolate chips. Sweetened with granulated erythritol, they’re a low-carb alternative to traditional cookies, offering all the flavor without the sugar spike. Ready in under 30 minutes, this simple recipe is ideal for a quick snack or a sweet treat to share. With their golden edges and melt-in-your-mouth texture, these cookies are sure to become a new favorite for anyone following a low-carb or keto lifestyle!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated erythritol or low-carb sweetener
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Sugar-free white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir well to ensure there are no lumps.
In a separate large mixing bowl, cream together the softened butter and granulated erythritol until fluffy and well combined.
Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated.
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Fold the sugar-free white chocolate chips into the dough, ensuring they are evenly distributed.
Scoop out tablespoon-sized portions of dough, roll them into balls, and place them evenly spaced on the prepared baking sheet. Flatten each ball slightly 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 lightly golden. Be careful not to overbake as the cookies will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store any leftovers in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 0.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 122 mg | 3% | |
*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.
