Keto White Chocolate Chip Macadamia Nut Cookies
Keto White Chocolate Macadamia Nut Cookies are lightly sweet, creamy, and packed with nutritious ingredients! Sugar free white chocolate chips, macadamia nuts, and shredded coconut give these bars lots of texture, and a secret ingredient makes them irresistibly chewy!
Servings: 16 cookies
- 1/4 cup grass fed butter softened
- 1/4 cup coconut oil melted
- 1/3 cup monk fruit sweetener
- 1 egg
- 1 teaspoon vanilla
- 40 grams collagen protein (the scoop is either 10 g or 20 g - check the label)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups almond flour
- 1/2 cup unsweetened coconut
- 1/2 cup sugar free white chocolate chips
- 1/2 cup macadamia nuts roughly chopped
Preheat oven to 350º F. Line an 8x8 inch baking pan with parchment, and set aside.
Into a large mixing bowl (or stand mixer bowl), add softened butter, coconut oil, and monk fruit sweetener. Mix to cream together.
Add egg, vanilla, collagen powder, sea salt, and baking soda, and mix to combine.
Add the almond flour and coconut. You can use a spatula and mix these ingredients in by hand.
Fold in the white chocolate chips and macadamia nuts.
Press the cookie dough into the prepared pan.
Bake the cookies for 14-16 minutes, until the tops have just started to brown. I prefer the cookies underdone, so they have a cookie-dough type texture!
Allow the cookies to fully cool before slicing (I refrigerate mine so they completely chill, then slice into clean bars).
Store leftover cookies wrapped tightly in the refrigerator for up to 2 weeks, or for up to 3 months in the freezer.
Calories: 175kcal | Carbohydrates: 3g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 145mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg