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These Keto White Chocolate Macadamia Nut Cookies are the perfect low carb dessert! Each cookie is packed with sweet white chocolate chips and salty macadamia nuts for about 3 net carbs each!
Duration:
Prep time: 10 MINUTES
Cook time: 7 MINUTES
Chill time: 30 MINUTES
Total time: 47 MINUTES
Yield: 26
Ingredients:
- 1 1/4 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon xanthan gum (OPTIONAL)
- 1/2 cup (1 stick) butter, softened
- 3/4 cup packed brown sugar (golden monkfruit)
- 1 teaspoon vanilla extract
- 3 drops maple extract (optional)
- 1 large egg
- 1 cup Lily’s Sugar-Free White Chocolate Chips
- 1/2 cup chopped macadamia nuts
Instructions
-
- Preheat your oven to 350 degrees F.
- In a small bowl combine the almond flour, baking soda, baking powder, xanthan gum (if using) and set aside.
- Next, beat butter, golden monkfruit sweetener, vanilla and maple extract in stand mixer bowl until creamy.
- Add the egg, beating the mixture on low.
- Gradually pour in the almond flour mixture and beat on low speed until combined.
- Lastly, mix in Lily’s White Chocolate Chips and chopped nuts.
- Chill the mixture for 30 minutes.
- Using a 1-inch cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
- Bake for 7-9 minutes or until golden brown and lightly set. Top with sea salt if you desire.
- Allow cookies to cool 15 minutes before removing from pan.
Notes
Xanthan Gum helps the cookies hold together and form better. It is 100% optional.
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