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You know you are onto a good thing when you can enjoy a delicious White Chocolate Macadamia Cookie without the carbs and the sugar.
These taste exactly like the original recipe so there is no compromise at all on the flavor. Use erythritol for a crunchier cookie or xylitol for a fudgier cookie.
KETO WHITE CHOCOLATE MACADAMIA COOKIES WITH CRUNCH
If it doesn't worry you, then please go ahead and use a different sweetener to what has been specified. If you want these ccokies to turn out as described, then please make sure you follow the recipe. Note that even using an erythritol stevia blend will have an impact on this recipe so please try to find pure erythritol if you want cookies with a bit of crunch.
Sometimes baking with erythritol requires a little waiting time for the baked goods to crisp up. If you want to eat these cookies straight from the oven, your cookies might not have fully crispened up yet. Have a little patience and leave them out on a cooling rack to cool and crispen up. Store these cookies in an airtight container for 3-4 days. You could also freeze them but they will not be crisp out of the freezer.
XANTHAN GUM
Xanthan Gum, which is a natural food thickener is used in this recipe which you can leave out if you wish to. It serves to bind the recipe a little more, so the cookies end up with a chewy centre. In regards to using xanthan Gum, I always minimize my use of processed foods and additives and will only ever use this product if it is vital to the recipe succeeding. In this case it is necessary if you want a soft, chewy cookie. Now xanthan Gum is not an unnatural food but it has been processed and many don't like to use it because of this reason. It also doesn't agree with some people for some reason, so please simply leave it out if you need to.
I generally try to avoid using xanthan gum when I can but not because of any health reasons associated with it. I try to keep my recipes true to being ‘real food’ and pretty much unadulterated wherever I can. When you cant use gluten or natural sugar in recipes though, xanthan gum can be beneficial to use. Note that you can buy xanthan Gum in most supermarkets and specialty stores and also online.
Prep Time:10 minutes
Cook Time:14 minutes
Total Time:25 minutes
Ingredients
- 150 grams butter
- ¾ cup Erythritol for a crisp cookie or use xylitol for a more fudgy cookie. Can be reduced to 1/2 cup.
- 1 teaspoon organic vanilla extract
- 2 cups almond meal/almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking powder
- ½ teaspoon Xanthan Gum
- A pinch of salt
- 1 large egg
- ⅓ cup white chocolate chips sugar free - for budget choc chips chop up a chocolate bar
- ⅓ cup chopped macadamia nuts
Instructions
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Preheat the oven to 170 C/338 F Fan forced and line 2 large baking trays with baking paper
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Melt the butter and whisk in erythritol and vanilla extract. Allow to cool.
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Combine the almond meal, coconut flour, baking powder, xanthan gum and salt in a large bowl. Blend to ensure the baking powder is well dispersed.
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Whisk the egg into the butter mixture. Add the butter mixture to the dry ingredients and stir until well combined. Make sure cookie dough is cool enough to gently fold through the white choc chips and the macadamia nuts. Allow the dough to sit for about 5 minutes.
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Depending on the size of the cookies you want, use a teaspoon or tablespoon and create balls out of the cookie dough. Roll into firm balls and squash the balls down into a cookie shape onto the baking paper. Use your hands to shape the edges for a smoother shape.
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Bake for 10-14 minutes or until cookies have browned slightly and are cooked through. You may need to rotate or turn the tray if the cookies aren't cooking evenly. Bake for less time for a softer cookie and more time for a crisper cookie but watch that the white chocolate doesn't overcook.
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Allow cookies to cool completely on the tray before moving to a cooling rack for a couple of hours or until they crisp up. Store in an airtight container.
Recipe Notes
Nutritional Information
