KETO WHITE CHOCOLATE MACADAMIA NUT COOKIES
DID YOU KNOW?
Was given to the nut in honour of an Australian chemist and teacher, John Macadam.
2 1/4 cup Almond flour
1/4 teaspoon Xanthan gum
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1/2 cup Butter
1/2 cup Erythritol
1/2 cup chopped Macadamia Nuts
1/2 teaspoon Vanilla extract
1/2 cup Sugar free white chocolate chips
In a large mixing bowl, combine almond flour, xanthan gum, salt, and baking soda. Set aside.
In a stand mixer or another large mixing bowl, beat the butter and erythritol until light and fluffy.
Beat in egg and vanilla extract just until incorporated.
Stir in the dry ingredients from your first bowl using a spatula.
Add Macadamia Nuts
When the dough is thick soft, stir in the chopped macadamia nut and sugar-free white chocolate chips.
Stir until the dough comes together into a consistent cookie dough batter, and the nut and chips are evenly distributed.
Transfer the dough into plastic wrap and refrigerate for 15 minutes.
– Roll the dough between your hands to form balls and place onto the cookie sheets. – Slightly push down each cookie. – Bake for 15-18 minutes in an oven preheated to 325°F (160°C).
Cool 10 minutes on the cookie rack, then transfer to a cooling rack to fully cool down. They get crispier at room temperature.
Net Carbs: 3.3 grams Fat: 12.4 grams Protein: 3 grams 1 Serving = 1 Cookie - 24 cookies per batch
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