Keto White Chocolate Macadamia Nut Cookies Recipe
Keto white chocolate macadamia nut cookies are ready in less than 30 minutes! They are soft and chewy, with that classic brown sugar flavor, buttery macadamias, and the most amazing sugar-free white chocolate.
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Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and brown sweetener, until fluffy.
Beat in the egg and vanilla extract.
Beat in the almond flour, 1/2 cup (118 mL) at a time, and the salt.
If using xanthan gum, sprinkle (don't dump) it over the cookie dough, then beat in using the hand mixer.
Fold in the chocolate chips and chopped nuts.
Use a medium cookie scoop to drop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they only spread a little and don't thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.
Serving size: 1 2.5-inch cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.