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
Scale
- 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.
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