Introduction to Keto Lemon White Chocolate Macadamia Cookies
If you’re on a keto diet and craving something sweet, look no further than these Keto Lemon White Chocolate Macadamia Cookies. This delightful treat combines the zesty brightness of fresh lemon with the creamy sweetness of white chocolate, all while keeping carbs in check. Perfect for young professionals who love homemade food but are short on time, this recipe is not only simple to make but also incredibly satisfying.
Imagine biting into a warm, freshly baked cookie that offers a wonderful crunch from the macadamia nuts and a burst of citrus flavor that dances on your palate. These cookies are not just a dessert; they are a delicious way to enjoy your low-carb lifestyle without feeling deprived. Plus, they make for an excellent snack to bring to work or share with friends during a weekend gathering.
In this article, we will explore the key ingredients that make these cookies unique, discuss why you’ll love this recipe, and provide variations to cater to different tastes. Let’s dive into the wonderful world of keto baking!
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Keto Lemon White Chocolate Macadamia Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Keto
Description
Delicious and low-carb cookies perfect for keto diets, combining the refreshing taste of lemon with the sweetness of white chocolate and the crunch of macadamia nuts.
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol sweetener
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup sugar-free white chocolate chips
- 1/2 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the egg, lemon juice, lemon zest, and vanilla extract; mix until well combined.
- In a separate bowl, whisk together the almond flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the sugar-free white chocolate chips and chopped macadamia nuts.
- Drop the dough by tablespoon onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges are lightly browned.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger lemon flavor, increase the lemon zest.
- Store in an airtight container for up to a week.
- These cookies can also be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg