Low Carb White Chocolate Macadamia Nut Cookies
Indulge guilt-free with these irresistible Low Carb White Chocolate Macadamia Nut Cookies, a perfect keto-friendly twist on the classic favorite! Crafted with rich almond flour and sweetened naturally with erythritol or monk fruit, these cookies are packed with creamy, low-carb white chocolate chips and crunchy, buttery macadamia nuts in every bite. Ready in under 30 minutes, this easy recipe is simple to follow and ideal for satisfying your sweet tooth while sticking to your low-carb lifestyle. They’ll bake to golden perfection, with the perfect balance of soft and chewy textures. Whether you’re enjoying them as an afternoon treat or serving them at a gathering, these cookies are sure to impress. Keep them fresh in an airtight container and savor their deliciousness all week long!
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Recipe Information
Ingredients
- 0.5 cup Unsalted Butter
- 0.75 cup Granulated Erythritol or Monk Fruit Sweetener
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 cups Almond Flour
- 1 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 0.5 cup Low-Carb White Chocolate Chips
- 0.5 cup Macadamia Nuts (chopped)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, use a hand or stand mixer to cream together the unsalted butter and granulated erythritol until the mixture is light and fluffy.
Add the egg and vanilla extract to the bowl, and beat again until fully combined.
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients while mixing, until a thick dough forms.
Fold in the low-carb white chocolate chips and chopped macadamia nuts using a spatula.
Scoop tablespoon-sized portions of the dough, roll them into balls, and place them onto the prepared baking sheet, leaving about 2 inches of space between each one.
Gently press down on each dough ball with your fingers to flatten them slightly into a cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Be careful not to overbake.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.8 g | 320% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 9.5 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 658 mg | 51% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 378 mg | 8% | |
*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.
