There’s something downright magical about biting into a cookie that’s both crunchy and chewy, don’t you agree? These keto white chocolate macadamia nut cookies are like little clouds of joy—perfect for those times when you’re watching a movie and need a snack that feels indulgent but won’t throw your diet off track. I remember making a batch during a Netflix binge, and honestly, they were the star of the evening, outshining even the plot twists.
Steps
- Preheat your oven to 325ºF and prepare two large baking sheets by lining them with silicone mats or parchment paper. Use a food processor to grind half a cup of macadamia nuts into coarse crumbs, and then chop the rest with a sharp knife.
- In a medium bowl, whisk together the almond flour, collagen powder, baking soda, and salt. Add the melted butter, egg, and vanilla extract, stirring until the mixture forms a dough.
- Carefully fold in all of the macadamia nuts and half of the white chocolate chips using a rubber spatula. Shape the dough into 1 1/4 inch balls and place them several inches apart on the baking sheets.
- Flatten each dough ball to about 1/2 inch thickness with the heel of your hand. Bake the cookies for 12 to 15 minutes, until the edges are golden brown, switching the pans halfway if needed for even cooking.
- Once removed from the oven, press additional white chocolate chips into the tops of the cookies while they are still soft. Allow them to cool completely on the baking sheets before serving.
Ingredients
- Finely ground almond flour: 1 3/4 cups
- Collagen powder: 1 tablespoon (optional)
- Brown sugar replacement: 1/3 cup
- Granular sweetener: 1/3 cup (erythritol recommended)
- Macadamia nuts: 1/2 cup, finely chopped
- Sugar-free white chocolate chips: 1/2 cup (Lily’s or ChocZero recommended)
- Butter: 1/2 cup, melted
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
Nutritional Values
Calories: 3150kcal | Carbohydrates: 93.8g | Protein: 71.4g | Fat: 585.2g | Fiber: 47.6g
FAQ
- How should I store Keto White Chocolate Macadamia Nut Cookies?
- Keep your cookies in an airtight container at room temperature for up to five days, or refrigerate them for up to ten days. You can also freeze them, either before or after baking, for up to two months. Ensure they are well wrapped to prevent freezer burn.
- Which sugar-free white chocolate chips are recommended for this recipe?
- Lily’s white chocolate chips are highly recommended for baking due to their performance. ChocZero is another good option. However, Bake Believe chips may melt and disappear during baking and are more likely to seize when melted for a glaze or drizzle.
- What is the carbohydrate content of these cookies?
- Each serving of two keto white chocolate macadamia nut cookies contains 6.7 grams of carbohydrates and 3.4 grams of fiber, which results in 3.3 grams of net carbs.
- Can I use a different type of flour instead of almond flour?
- Yes, you can substitute sunflower seed flour for almond flour as a nut-free alternative. However, be aware that this will result in a grayer color for your cookies.
- Is the collagen powder necessary for the recipe?
- Collagen powder is optional but recommended, as it enhances the cookies’ tender and chewy texture. You can also substitute it with 1 tablespoon of grass-fed gelatin or 1 envelope of Knox gelatin.
Tips
- Prevent Over-Melting of Chocolate Chips: Keto white chocolate chips can melt more easily than regular ones. To avoid this, save half of your chocolate chips to press into the tops of the cookies right after baking. This helps retain their shape and appearance.
- Mind the Spread: These cookies tend to spread during baking. Ensure you space them well apart on the baking sheet to prevent them from merging together.
- Choose the Right Sweetener: Erythritol-based sweeteners are recommended for the best texture. While allulose can be used, it may result in softer cookies that brown more quickly, so keep an eye on them as they bake.
- Careful Nut Processing: When grinding macadamia nuts, be cautious not to over-process them, as they can quickly turn into nut butter due to their high oil content. Aim for a coarse crumb texture for the best results.
Equipment
- Food processor or chopper
- Silicone baking mats
- Baking sheets
