Low Carb White Chocolate Cookies
Sink your teeth into these irresistible Low Carb White Chocolate Cookies! Packed with wholesome almond flour and a hint of coconut flour, these heavenly treats offer a perfectly soft and chewy texture without the guilt. Sweetened with granulated erythritol and studded with sugar-free white chocolate chips, they're an ideal dessert for anyone following a low-carb or keto lifestyle. Ready in under 30 minutes, this simple recipe combines creamy, buttery richness with a subtle vanilla essence for gourmet flavor made easy. Perfect for satisfying your sweet tooth or impressing guests at any gathering, these cookies make low-carb baking indulgent and accessible.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated erythritol (or preferred 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.
In a medium-sized mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir the dry ingredients until evenly mixed, then set aside.
In a separate large mixing bowl, use an electric mixer to cream the softened butter and erythritol together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until a soft, dough-like consistency forms.
Gently fold in the sugar-free 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 on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Using the palm of your hand or the back of a spoon, flatten each dough ball slightly to create a cookie shape.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Be careful not to overbake as they will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.8 g | 341% | |
| Saturated Fat | 110.0 g | 550% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 333.5 g | 121% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 8.9 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 721 mg | 55% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 456 mg | 10% | |
*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.
