Description
Keto Cranberry White Chocolate Macadamia Cookies delight your taste buds!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup erythritol or your preferred keto sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free white chocolate chips
- 1/2 cup dried cranberries (sugar-free if possible)
- 1/2 cup macadamia nuts, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- In a large bowl, cream the softened butter and erythritol until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in the white chocolate chips, dried cranberries, and chopped macadamia nuts.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with your fingers.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, try adding a teaspoon of orange zest to the dough.
- If you prefer a softer cookie, reduce the baking time by a couple of minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg