Ingredients
2 cups fine blanched almond flour
1/2 cup unsalted butter, softened
1/2 cup erythritol
1 teaspoon pure stevia extract
1 egg, at room temperature
1/2 cup sugar-free white chocolate chips
1/2 cup chopped macadamia nuts
1/4 teaspoon sea salt
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper
In a bowl, whisk almond flour, erythritol, stevia, and sea salt
Add softened butter and mix until a crumbly texture forms
Beat in the egg until fully incorporated
Fold in white chocolate chips and macadamia nuts
Scoop rounded tablespoons of dough onto the baking sheet, spacing 2 inches apart
Bake for 12 minutes or until edges are golden
Cool on the sheet for 5 minutes before transferring to a wire rack
Notes
For dairy-free version, substitute butter with coconut oil
Use room-temperature egg for better emulsification
Store in an airtight container at room temperature for up to 5 days
Freeze dough balls for future use
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 1g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg