White chocolate and macadamia nut cookies have always been a favorite of mine. Unfortunately, a keto variety of white chocolate was never available. Thanks to new products on the market, my dreams of having a white chocolate and macadamia nut cookie on a keto diet have now come true. This recipe creates a perfectly sweet and chewy cookie that is sure to cure any craving.
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling Time: 20 minutes
Servings 4
Macros per serving (1 cookie)
Calories: 411
Fat: 38g
Protein: 8g
Net Carbs: 6g
Total Carbs: 28g
Fiber: 7g
Sugar Alcohols: 15g
Ingredients:
(Ingredients can be purchased by clicking on the green link)
¼ Cup Butter, room temperature
2 Tablespoon Brown Erythritol
1 Egg
½ Teaspoon Vanilla Extract
1 Cup Almond Flour
1 Teaspoon Xanthan Gum
1 Teaspoon Baking Powder
¼ Teaspoon Pink Himalayan Sea Salt
¼ Cup (50g) Lily's White Chocolate Chips
¼ Cup Macadamia Nuts
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Let's Do This!
Preheat your oven to 375℉. Line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, salt, baking powder, and xanthan gum. Whisk to break up any clumps.
In a large bowl, combine butter, both sweeteners, egg, and vanilla. Using a whisk or hand-mixer, cream until the mixture is smooth.
Add your dry ingredients into your wet ingredients in two parts, mix until well combined.
Fold in white chocolate chips and macadamia nuts.
Divide dough into 4 equal portions and roll them into balls.
On your lined baking sheet, flatten the balls to between ½” and ¼” thickness. The dough will not spread much during baking, so make sure it is flat enough.
Bake for 13 to 15 minutes, until the edges are golden brown.
Let cookies cool on the baking sheet for 15 to 20 minutes, then transfer to a cooling rack to cool completely.
Enjoy!