Low Carb White Chocolate Cookies
Satisfy your sweet tooth without the guilt with these Low Carb White Chocolate Cookies! Packed with nutty almond flour, a touch of coconut flour, and sweetened with granulated erythritol, these cookies are a keto-friendly dream come true. The star of the show? Sugar-free white chocolate chips that melt into pockets of creamy, indulgent sweetness in every bite. Perfectly soft with golden edges, these cookies take just 15 minutes of prep and bake to perfection in under 12 minutes. Whether you're following a low-carb lifestyle or looking for a gluten-free treat, these cookies deliver all the flavor you crave without sacrificing your health goals. Since they're easy to make and yield 20 servings, they're great for sharing—or keeping all to yourself!
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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
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 mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir the dry ingredients until evenly mixed, then set aside.
Step 3
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.
Step 4
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Step 5
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until a soft, dough-like consistency forms.
Step 6
Gently fold in the sugar-free white chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 7
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.
Step 8
Using the palm of your hand or the back of a spoon, flatten each dough ball slightly to create a cookie shape.
Step 9
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.
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 | (748.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3029.8 |
| 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 112.1IU | 0% |
| Calcium 721.1mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 455.7mg | 0% |
Source of Calories