Keto White Chocolate Macadamia Nut Cookies
These indulgent Keto White Chocolate Macadamia Nut Cookies combine the classic, buttery flavor of your favorite cookie with a low-carb twist that’s perfect for ketogenic lifestyles. Made with almond flour, sugar-free white chocolate chips, and crunchy macadamia nuts, these cookies are not only gluten-free but also sweetened with erythritol for a guilt-free treat. With just 15 minutes of prep time and a quick bake, they’re an easy dessert option for busy days. Their perfectly soft and chewy texture pairs beautifully with coffee or tea, making them an ideal snack or after-dinner delight. Plus, they’re easy to store, allowing you to enjoy their sweet, nutty goodness throughout the week!
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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium-sized bowl, whisk together the almond flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the softened butter and erythritol together with an electric mixer until light and fluffy, about 2-3 minutes.
Step 4
Add the egg and vanilla extract to the butter mixture, and beat until well incorporated.
Step 5
Gradually add the dry mixture (almond flour, baking powder, and salt) to the wet ingredients, mixing until a soft dough forms.
Step 6
Fold in the sugar-free white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
Step 7
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.
Step 8
Gently flatten each dough ball with the palm of your hand or the back of a spoon.
Step 9
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.
Step 10
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.
Step 11
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
| Serving size | (772.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3396.4 |
| Total Fat 318.0g | 0% |
| Saturated Fat 107.4g | 0% |
| Cholesterol 444.3mg | 0% |
| Sodium 1215.8mg | 0% |
| Total Carbohydrate 304.8g | 0% |
| Dietary Fiber 53.6g | 0% |
| Total Sugars 11.6g | |
| Protein 64.4g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 725.1mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 663.1mg | 0% |
Source of Calories