Keto White Chocolate Raspberry Macadamia Nut Cookies
Keto Grain Free Cookies with white chocolate chips, raspberries, macadamia nuts, chewy and soft and only 2 net carbs.
Servings: 12 cookies
Calories: 197kcal
Ingredients
Dry Ingredients
- 1 1/4 cup blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon unflavored gelatin powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum
Wet Ingredients
- 1/2 cup Swerve granulated
- 1/2 cup unsalted butter
- 1 egg
- 1 teaspoon vanilla
Special Ingredients
- 1/2 cup sugar free white chocolate chips Choc Zero
- 12 Raspberries see notes
- 1/2 cup chopped macadamia nuts can use pecans or pistachios in its place
Instructions
Dry Ingredient Instructions
- Mix all dry ingredients together except the Swerve (erythritol).
Wet Ingredients Instructions
- Beat butter with sweetener for a full five minutes.
- Add eggs. Mix well.
- Add vanilla.
Assemble
- Add dry ingredients to the wet ingredients. Mix gently until just mixed. Don't overmix.
- Fold in nuts and white chocolate chips.
- Divide cookie dough into 12 balls. Divide each of these into two pieces and place raspberry in middle. Top with second piece. Flatten gently and close up edges Shape and flatten to about 1/2 inch thick. Chill cookies. This is an important step. I stick in freezer for 15 minutes. I place on parchment paper or silpat and place into freezer. Then transfer that onto a baking sheet.
- Bake at 325 degrees F. in convection oven or 350 on bake mode for approximately 13 minutes. Allow cookies to cool for at least 30 minutes up to an hour before moving. They will continue to harden as they cool, but will be very soft coming out of the oven.
Notes
Raspberries: I use whole frozen raspberries. You could use fresh if you choose.
Nutrition
Calories: 197kcal | Carbohydrates: 5g | Protein: 4g | Fat: 18g | Fiber: 3g