Keto Low Carb White Chocolate Macadamia Nut Cookies
These Keto Low Carb White Chocolate Macadamia Nut Cookies are soft and baked to perfection! Think of a sugar cookie with crunchy nuts and a gooey chocolate center.
Servings 12 cookies
Calories 252kcal
Equipment
Ingredients
- 6 tablespoons unsalted butter softened
- 1/3 cup sweetener
- 1 egg
- 1/8 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
Instructions
- Preheat oven to 350 degrees.
- Cream the butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
- Add in half of the almond flour and beat.
- Add in the remaining almond flour, cinnamon, salt, and baking soda. Beat.
- Fold in the white chocolate chips and macadamia nuts.
- Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
- Roll the dough into balls (I measured 1 1/2 tablespoons for each) or use a cookie scoop. Flatten the top with your hands or with a spoon.
- Bake for 8-12 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 8 minutes.
- Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
- Cool on the cooling rack before serving.
Notes
Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
Nutrition
Serving: 1cookie | Calories: 252kcal | Carbohydrates: 3g | Protein: 6g | Fat: 23g