The best and easiest keto white chocolate macadamia nut cookies! Deliciously rich, soft and crunchy all at the same time!
Prep Time15 minutesmins
Cook Time9 minutesmins
Cooling Cookie Time8 minutesmins
Total Time24 minutesmins
Course: Dessert
Cuisine: American
Keyword: keto cookies, keto white chocolate, keto white chocolate macadamia nut cookies
Servings: 6Dozen Cookies
Calories: 53.5kcal
Ingredients
1/2cupUnsalted Butter (softened, not melted)1 stick = 1/2 cup
3/4cupSwerve Brown Sugar
1/2cupSola White Sugar Substitute(If you use a different keto sugar substitute the amount will change)
2Eggs
1teaspoonVanilla
2 1/2cupsAlmond Flour (Blanched, Fine)
1/2teaspoonSalt
1teaspoonBaking Soda
1cupMacadamia Nuts (Pieces)
1cupKeto White Chocolate Chips
Equipment
Parchment Paper
Multiple Cookie Sheets
Instructions
Preheat oven to 350 degrees.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
Beat in the eggs to sugar mixture, one at a time.
Stir in the vanilla to sugar mixture.
Combine the flour, baking soda, and salt.
Gradually stir flour mixture into the sugar mixture.
Mix in the macadamia nuts and white chocolate.
Put parchment paper on cookie sheet.
Using a TEASPOON scoop a heaping amount of cookie dough mixture (the ball should be about the size of a quarter in circumference) and place on a parchment paper-lined baking sheet.
Bake cookies for 9:00 - 9:30 minutes depending on oven. (See Recipe notes for after baking instructions). Cookies should be a darker golden brown out of the oven.
Notes
VERY IMPORTANT!Bake your cookies on parchment paper and then after they are done baking lift the parchment paper carefully (with cookies still on it) over to a cooling rack. Let them stay on the parchment paper until cooled then spatula them onto newspaper or another form of paper to absorb extra fat. (We usually keep them on the parchment paper until the next batch is about done they are usually ready to easily be moved with a spatula to the paper) Sugar Alcohol - 1.375g per cookie!