Keto Cranberry, White Chocolate, Macadamia Nut Cookies
2.4g
Net Carbs
2.4g
Protein
10.3g
Fat
2.3g
Fiber
112
Calories
Cooking tip: Low carb and keto friendly baking can take some getting used to with all the options for alternative sweeteners and figuring out how to use lower carbohydrate flours. Baking is all about the chemistry, so changing a sweetener or flour can drastically change the outcome of the recipe. For these reasons we don’t suggest making any substitutions to this recipe unless you are up for an experiment that might end up as a flop. If you have success with substitutions, let us know in a review!
Ingredients:
- 2 1/2 tablespoons Swerve sweetener, brown
- 4 tablespoons butter, unsalted USDA
- 1 lrg raw egg USDA
- 1/4 teaspoon cinnamon, ground USDA
- 1 cup almond flour, super finely ground, gluten free King Arthur Flour
- 2 1/2 tablespoons Magic Baker zero sugar baking blend, Splenda
- 2 tablespoons coconut flour, finely ground, organic King Arthur Flour
- 1/2 teaspoon baking soda USDA
- 1/8 teaspoon table salt USDA
- 1 teaspoon vanilla extract USDA
- 88 grams white chocolate style baking chips, Lily's no sugar added
- 1/2 cup frozen cranberries Stahlbush
- 1 ounce roasted salted macadamia nuts FNDDS
Directions:
- In a large bowl, use an electric mixer to cream together room temperature butter, sweeteners, and vanilla until well mixed and lightened in color. Add egg and beat again until fully incorporated.
- In a medium bowl, whisk together almond flour, coconut flour, baking soda, cinnamon and salt until evenly combined and any large chunks are broken up. Add this flour mix to the egg and butter, and mix on low, scraping down the sides, until incorporated. Stir in white chocolate style chips, roughly chopped cranberries, and chopped macadamia nuts. Chill in the refrigerator for 30 minutes.
- Heat oven to 350° and prepare 2 baking sheets with parchment paper.
- Portion chilled cookie dough into 16, roughly 1/8 cup portions, roll into balls and place evenly on prepared baking sheets. Bake for 14-18 minutes, watching closely in the last few minutes to prevent burning. Rotate baking sheets half way through the baking time for even baking. Allow cookies to cool on baking sheet for 5-10 minutes before moving to cooling racks to fully cool. Cookies are crumbly before being fully cooled. One cookie as described is one serving.
