Low Carb White Chocolate Chip Cookies
Indulge in the guilt-free decadence of these Low Carb White Chocolate Chip Cookies, the perfect treat for anyone looking to satisfy their sweet tooth while staying mindful of their carb intake. Made with a wholesome blend of almond and coconut flour, these cookies boast a soft, chewy texture with a rich buttery flavor. Sweetened with granulated erythritol and studded with sugar-free white chocolate chips, they’re ideal for keto diets and anyone avoiding refined sugar. Ready in under 30 minutes, this easy recipe is a fail-proof way to enjoy homemade cookies that are both low-carb and irresistibly delicious. Perfect for dessert, snack time, or even to share at gatherings, these cookies store beautifully for extended enjoyment.
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
- 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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a medium mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir well to ensure there are no lumps.
Step 3
In a separate large mixing bowl, cream together the softened butter and granulated erythritol until fluffy and well combined.
Step 4
Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated.
Step 5
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Step 6
Fold the sugar-free white chocolate chips into the dough, ensuring they are evenly distributed.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (748.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3028.0 |
| Total Fat 265.8g | 0% |
| Saturated Fat 110.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 477.9mg | 0% |
| Sodium 1308.8mg | 0% |
| Total Carbohydrate 333.5g | 0% |
| Dietary Fiber 64.9g | 0% |
| Total Sugars 8.9g | |
| Protein 64.4g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 721.1mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 455.7mg | 0% |
Source of Calories