Keto White Chocolate Macadamia Nut Cookies
Prep time: 15 mins | Bake time: 9 mins | Yields: Approx. 24 cookies
Ingredients
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1/2 cup Unsalted butter, softened
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3/4 cup Brown Sugar Swerve (packed)
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1/2 cup Granular Swerve
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2 Large eggs (room temperature preferred)
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1 tsp Vanilla extract
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2 1/2 cups Super-fine almond flour
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1 tsp Baking soda
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1/2 tsp Salt
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1 cup Macadamia nuts, roughly chopped
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1 cup Lily’s White Chocolate Chips
Instructions
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Prep the Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
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Cream the Fats & Sugars: In a large bowl, cream together the softened butter, Brown Swerve, and Granular Swerve until light and fluffy (about 2 minutes with a hand mixer).
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Incorporate Liquids: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to ensure everything is combined.
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Mix Dry Ingredients: In a separate medium bowl, whisk together the almond flour, baking soda, and salt to remove any large clumps.
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Combine: Gradually add the dry flour mixture to the wet sugar mixture. Mix on low speed or by hand until a thick dough forms.
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The Mix-ins: Gently fold in the chopped macadamia nuts and the white chocolate chips.
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Scoop: Drop rounded teaspoon-sized scoops (or use a small cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake: Bake for 9 to 9:30 minutes. Watch for a darker golden brown color on the edges. Note: They will look very soft, but they will firm up as they cool.
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Cool: Slide the entire parchment sheet onto a cooling rack. Do not move the cookies until they are completely cooled, as almond flour cookies are fragile while warm.
A Quick Tip
Since almond flour doesn’t spread quite as much as wheat flour, if you prefer a flatter cookie, you can gently press the tops of the dough balls down with a spoon before putting them in the oven.