Kick off the holiday baking season with none other than a joyful keto white chocolate macadamia nut cookie recipe. These crunchy outside, chewy inside cookies are what low-carb dessert dreams are made of!
I love when I can fill the counter up with a variety of cookies that leave me with no guilt during the holiday season. It feels practically sinful to sink my teeth into these sweet circles full of macadamia nut chunks and silky white chocolate chips.
You truly can have your favorites without cheating on keto!
keto white chocolate macadamia nut cookie
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon unflavored beef gelatin
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons of butter, softened
- 1/4 cup brown Swerve
- 1/2 cup Lakanto Monk fruit Golden Sweetener
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons ChocZero Maple Pecan Syrup
- 1/2 cup ChocZero White Chocolate Chips
- 1 cup macadamia nuts, chopped
First in a big bowl, combine almond flour, coconut flour, beef gelatin, baking powder, baking soda, and salt.
Then In another bowl, cream together with an electric mixer butter, brown Swerve, and monk fruit sweetener for about three minutes. Add in egg, syrup, and vanilla extract, mixing until well incorporated.
After Add in dry ingredients to wet ingredients and mix for thirty 30 seconds. Stir in white chocolate chips and chopped macadamia nuts.
Then Chill cookie dough for at least two hours or overnight. This is very important! If you skip this step, your cookies will overspread and be totally flat.
Preheat oven to 350 degrees.
After Removed chilled dough from the refrigerator and let sit at room temperature for ten (10) minutes. Scoop out a large tablespoon of the dough and form the dough into a disc shape. This will help keep a tight circular shape for the cookie.
Put the baking sheet in a preheated 350-degree oven for 12 minutes, just until cookies are slightly turning golden brown around the edges. Take away cookies from the oven, but KEEP cookies on the baking sheet until they are totally cooled before moving to a cooling rack. This will allow time for the almond flour to cool down and harden.
Finally, Store in a sealed container for up to five days. Enjoy!