keto cookie

These Keto White Chocolate Macadamia Nut Cookies are the perfect low carb dessert! Each cookie is packed with sweet white chocolate chips and salty macadamia nuts for about 3 net carbs each!

Keto White Chocolate Macadamia Nut Cookies

almond flour

baking soda

salt

baking powder

xanthan gum (OPTIONAL)

(1 stick) butter, softened

brown sugar (golden monkfruit)

vanilla extract

maple extract (optional)

Lily's Sugar-Free White Chocolate Chips

macadamia nuts

Preheat your oven to 350 degrees F.

In a small bowl combine the almond&nbsp;flour, baking...

In a small bowl combine the almond flour, baking soda, baking powder, xanthan gum (if using) and set aside.

Next, beat butter, golden monkfruit sweetener, vanilla and...

Next, beat butter, golden monkfruit sweetener, vanilla and maple extract in stand mixer bowl until creamy.

Add the egg, beating the mixture on low.

Gradually pour in the almond flour mixture and...

Gradually pour in the almond flour mixture and beat on low speed until combined.

Lastly, mix in Lily's White Chocolate Chips and...

Lastly, mix in Lily's White Chocolate Chips and chopped nuts.

Chill the mixture for 30 minutes.&nbsp;

Using a 1-inch cookie or ice cream scoop...

Using a 1-inch cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.

Bake for 7-9 minutes or until &nbsp;golden brown...

Bake for 7-9 minutes or until  golden brown and lightly set. Top with sea salt if you desire. 

Allow cookies to cool 15 minutes before removing...

Allow cookies to cool 15 minutes before removing from pan.

Delicious and Fudgy - Dairy, grain and sugar free keto Red Velvet Cookies!

Keto Red Velvet Cookies

tbs Coconut Flour

Xylitol (or other sugar free granulated sweetener)

Stevia

pouch Unflavored Gelatin

Tbs Cocoa Powder

tsp Baking Powder

tsp Maple Extract

tsp Red Food Coloring

Butter Oil

TBS Shredded Coconut

tsp Apple Cider Vinegar

meduim Eggs

Cookie Sheet

Silpat

Spatula

Cooling rack

Electric Hand Mixer

First, preheat the oven to 350 degrees and lay a silpat over a cookie sheet.

Next, measure the coconut oil, stevia and sweetener into a mixing bowl and cream using the hand mixer until combined. Add the eggs and AVC and mix until it is combined. Add the maple extract and red food coloring.

Next, add the coconut flour, baking powder, gelatin and cocoa powder to the bowl and mix until combined. This will get thick pretty quickly so for this reason you might want to switch to using a wooden spoon. The dough should be the consistency of play-doh. To thicken add a pinch of coconut flour.

Next, roll the dough in between the palms of your hands forming balls roughly 2 -2.5 inches in diameter. Place the shredded coconut inside a measuring cup. Roll the cookie dough balls in shredded coconut and press slightly with the back of a measuring cup on to the silpat.

Finally bake the keto red velvet cookies in the oven for 10 minutes. Take the keto cookies out of the oven and using a silicone spatula transfer the cookies to a cooling rack. Let the cookies cool for about 10 minutes. Store the Keto Red Velvet cookies in an airtight container. These cookies are amazing once they have cooled and even better after they have chilled in your refrigerator.

Keto Breakfast Cookies are soft, chewy and make the perfect portable breakfast. This delicious, sugar free cookie recipe comes together in only one bowl with almond flour, coconut flakes, sesame seeds and chopped nuts.

Keto Breakfast Cookies

egg (, room temperature)

drippy almond butter

coconut oil (, softened at room temperature)

golden monk fruit sweetener (OR coconut sugar (for Paleo))

vanilla

cinnamon

Himalayan pink salt

coconut flour

coconut

almonds

pecans

sunflower seeds

sugar free OR paleo chocolate chips (, optional)

sesame seeds (, optional, for garnish)

Preheat oven to 350 F and line a baking sheet with parchment or a silicone liner.

In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the monk fruit, vanilla, cinnamon, salt and baking powder. Beat until combined.

Stir in almond flour, coconut flour and shredded coconut until everything is just combined. Fold in sliced almonds, chopped pecans, sunflower seeds and chocolate chips (if using).

Scoop out 2 tablespoon sized dough mounds (for smaller cookies - makes 12) OR 1/4 cup dough mounds (for larger cookies - makes 6) and place at least 1 inch apart on baking sheet. Flatten tops slightly with the back of the measuring cup or the bottom of a jar. Sprinkle tops with sesame seeds and more shredded coconut, for garnish, if desired.

Bake in preheated oven for 12 to 15 minutes, until golden brown around the edges and just barely firm to the touch.&nbsp;

Remove pan from oven and allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

The best and easiest keto chocolate chip cookie recipe. Soft center, crispy edges, and buttery sweet dough all made in just one bowl! An easy and kid friendly recipe for any level baker. You&#x27;re sure to love these keto chocolate chip cookies.

Keto Chocolate Chip Cookies

unsalted butter, softened

brown sugar substitute

egg, beaten

tsp pure vanilla extract

chocolate chips

Preheat the oven to 350 degrees. Line a...

Preheat the oven to 350 degrees. Line a 21″x15″ baking sheet with parchment paper. Set aside.

In a large bow, add the almond flour,...

In a large bow, add the almond flour, baking soda, baking powder, and salt.

Use a fork to work the softened butter...

Use a fork to work the softened butter into the dry mixture until a dough is formed. 

Fold in the egg, brown sugar, and vanilla...

Fold in the egg, brown sugar, and vanilla extract.

Fold in the chocolate chips.

Use a medium sized cookie scoop to divide...

Use a medium sized cookie scoop to divide out the dough into 24 equal cookies. Use 3 fingers to gently flatten the dough balls. You may leave them rounded at the top for a more dome shaped cookie.

Bake for 10-13 minutes. For a chewier cookie,...

Bake for 10-13 minutes. For a chewier cookie, cook for 10 minutes.

After baking, let the cookies cool for 5...

After baking, let the cookies cool for 5 minutes before moving to a wire rack. Let them cool completely before serving.

These keto-friendly cookies are crispy on the outside, chewy on the inside, and packed full of crunchy macadamia nuts and ChocZero white chocolate baking chips.

beef gelatin (optional)

butter, softened

brown Swerve

Lakanto Monkfruit Golden Sweetener

ChocZero Maple Pecan Syrup

ChocZero White Chocolate Chips

macadamia nuts, chopped

A coconut cookie recipe swapping out the sugar and all purpose flour with monk fruit sweetener and coconut flour enabling a low carb keto friendly recipe.

Keto Coconut Cookies

dessiccated coconut

tbsp monk fruit sweetener (powdered)

tsp baking powder

tbsp butter

tsp vanilla extract

tbsp heavy whipping cream

Preheat oven to 350°F

Mix the dessiccated coconut, coconut flour, baking powder and set aside.

In a bowl add butter and monk fruit sweetener and mix with a hand mixer.

Add vanilla extract, egg and heavy whipping cream and keep mixing.

Add the dessicated coconut, coconut flour and baking powder mix and continue to mix in with a hand mixer.

When ingredients are well combined, take a heaping spoonfull of the dough, roll into a ball and flatten. Place on a silpat or parchment paper on a baking sheet.

You should be able to make 16 cookies about 2 inches in diameter and 1/2 inch thick.

Bake in over at 350°F for 20 minutes until golden brown in color.

When done, let it sit for 20 minutes to cool to room temperature before serving.

These Keto Chocolate Cookies are easy low-carb brownie cookies made with almond flour, coconut oil, and unsweetened cocoa powder. 100% Gluten-free and dairy-free with a vegan option.

Keto Chocolate Cookies

Sugar-Free Chocolate Chips (I used stevia-sweetened dark chocolate chips)

Coconut Oil

Granulated Sweetener

Vanilla Extract

Baking Powder

Salt

Almond Flour

Unsweetened Cocoa Powder

Pecan Nuts (or sugar-free chocolate chips)

Preheat the oven to 350°F (180°C). 

Prepare a cookie sheet with parchment paper. Spray some oil if needed - depending on whether your parchment paper sticks to baked goods or not, this may not be necessary. Set aside.

In a small mixing bowl, add the sugar-free chocolate chips and melted coconut oil. I prefer t measure my coconut oil melted for more precision in baking. That&#39;s up to you, I melt about 2 tablespoons in a small bowl in the microwave and measure the liquid oil before adding it to the chocolate chips.

Melt the chocolate chips with coconut oil in the microwave, in 30-second bursts, stirring between to prevent the chocolate from burning. Set aside. 

Meanwhile, in a medium mixing bowl, beat egg, sugar-free crystal sweetener, vanilla essence, baking powder, and salt. It should not take more than 20 seconds.

Stir in the melted chocolate mixture. The mixture will thicken and stay shiny, and that is what you want.

Now pour in the almond flour and unsweetened cocoa powder. Combine with a spoon until fully incorporated. It should not take more than 1 minute. Don&#39;t over mix it to prevent the batter from drying out. The batter will thicken again and will look like a brownie batter, thick but still runny. If your almond flour is coarse, you can also see some tiny bits of almond flour. It&#39;s fine. 

Stir in the chopped pecan nuts or chocolate chips. Choose your option.

Spoon out the batter on the prepared cookie sheet. You should make 6 large cookies out of this dough. The cookies will expand a lot while baking, so leave some space - about 4 cm between each cookie. I made 2 rows of 3 cookies on my cookie sheet. 

Bake for 10-14 minutes or until the edges are cooked. The middle stays soft and that is normal. I found 12 minutes to be perfect for a brownie texture.

Remove the cookie sheet from the oven, and cool down for 10 minutes on the sheet.

Transfer your cookies to a cooling rack using a spatula that you slide under each cookie to prevent them from breaking. They are still soft.

Cool down for 10 more minutes on the rack. 

Store in a cookie jar for up to 5 days. The texture is soft and close to brownie when fresh. The texture changes the next day, becoming chewier in the center and crispier on the border. 

I have saved all of the recipes you post. My computer is silently complaining. I really love tis recipe and have. made the plain ones and others with peanut  butter chips that had no sugar added. Result...absolutely fabulous, Tre bien!
Merci bocce, and Jolie vivere...k

These are great! I’m wondering if there is a way to make them bigger mine were pretty flat.

My Honey came accross this recipe because I wanted to make a keto chocolate cookie. How very happy I am that he did!  This cookie is fantastic. Simly fantastic. The appearance of mine were not as good as yours, but the taste and the texture made it worth the while. I followed your recipe exactly. Thank you, thank you, thank you. I can't wait to try some of your other recipes.

Best regards,

Ms. Mac

Hi, I've just tried baking these and the kitchen smells incredible however my mix was very dry and crumbly once bakedl. I wanted to ask if you use one or two eggs. The recipe says one in the ingredients list but "eggs" in the instructions. Obviously another egg would make my batter a bit looser. I also used Lindt 85% which I now changes the fat quantity however I added an extra tablespoon of coconut oil to compensate for this. Any advise would be greatly appreciated as I need these in my life!

These were so good! I'm glad I made double the amount.I improvised since I didn't have monk fruit but I will buy it to make this recipe next time. My 5 and 3 yr old loved these brownie cookies!

These cookies are fantastic.  Can they be frozen, to last longer?

Made these today and they've completely changed my life. The absolute BEST cookie I've had in a long time. It's SO chocolatey, SO decadent, SO AMAZING.

I just made these after trying your peanut butter keto cookies.
These cookies were out of this world, by far the best keto cookies I have had.

https://content.jwplatform.com/videos/ONNniAM2.mp4

Keto chocolate cookies are easy low carb brownie cookies made with almond flour, coconut oil and unsweetened cocoa powder. 100% Gluten free dairy free with vegan option.

Keto chocolate cookies

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