Low Carb White Chip Macadamia Nut Cookies
Indulge in the perfect balance of sweet and nutty flavors with these Low Carb White Chip Macadamia Nut Cookies, a guilt-free twist on the classic treat! Made with wholesome almond flour and sweetened with granulated erythritol, these cookies are completely sugar-free and packed with macadamia nuts and rich, creamy sugar-free white chocolate chips. Optional shredded coconut adds a delightful texture, while a hint of vanilla brings warmth to every bite. Quick and easy to make in just 27 minutes, these keto-friendly cookies are soft, buttery, and irresistibly satisfying. Perfect for those on low-carb, gluten-free, or diabetic diets, they’re a decadent way to enjoy dessert while staying on track. Bake up a batch today and savor these delightfully chewy, low-carb confections!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Almond flour
- 0.25 cup Unsweetened shredded coconut (optional, for texture)
- 0.75 cup Granulated erythritol or other low-carb granulated sweetener
- 0.5 cup Unsalted butter, softened
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Sugar-free white chocolate chips
- 0.5 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 bowl, whisk together the almond flour, shredded coconut (if using), baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the softened butter and erythritol until creamy and well combined.
Step 4
Add the egg and vanilla extract to the butter mixture, and beat again until smooth.
Step 5
Gradually mix the dry ingredients from the medium bowl into the wet ingredients. Stir until a dough forms.
Step 6
Fold in the sugar-free white chocolate chips and chopped macadamia nuts until evenly distributed.
Step 7
Scoop about 1 tablespoon of dough at a time and form into small balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 8
Gently press each ball down slightly to flatten the tops.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The cookies may look slightly soft in the center, but they will firm up as they cool.
Step 10
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (758.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3224.9 |
| Total Fat 298.5g | 0% |
| Saturated Fat 109.2g | 0% |
| Cholesterol 444.3mg | 0% |
| Sodium 1218.3mg | 0% |
| Total Carbohydrate 302.8g | 0% |
| Dietary Fiber 53.3g | 0% |
| Total Sugars 11.1g | |
| Protein 62.7g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 700.3mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 593.1mg | 0% |
Source of Calories