Ingredients:
- 2 servings Key Lime Keto Chow
- 1 Tbsp. coconut flour
- 1/2 tsp. baking soda
- 1/2 cup coconut oil at room temperature
- 1/2 cup granulated erythritol
- 2 large egg(s)
- 1/4 cup macadamia nuts toasted, roughly chopped
- 1/4 cup sugar-free white chocolate chips
Directions:
- Line two cookie sheets with parchment paper.
- Mix the Keto Chow, coconut flour, and baking soda together in a small bowl and set aside.
- In a large mixing bowl, beat the coconut oil and erythritol together until fully combined.
- Add the eggs and beat until the mixture is light and fluffy
- Add the dry ingredients and mix well, then stir in the white chocolate chips and macadamia nuts.
- Preheat the oven to 350℉ and set two racks to the center of the oven. While the oven is heating, let the dough rest for about ten minutes.
- Use a medium scoop or large spoon to scoop about 2 Tbsp. of dough into a ball and place it on the lined cookie sheet.
- Space the cookies evenly with at least one inch of space between them. They will spread slightly as they bake.
- Bake the cookies for about 13-15 minutes, or until they begin to brown slightly around the edges, turning the pan halfway through cooking,
- Transfer the baked cookies with the parchment paper to a cooling rack. They will crisp somewhat as they cool.
- Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
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Nutrition Facts
Lime Keto Macadamia Nut Cookies with White Chocolate Chips
Serving Size
1 cookie
Amount per Serving
Calories
150.52
% Daily Value*
Fat
13.3
g
20
%
Saturated Fat
8.95
g
56
%
Polyunsaturated Fat
0.31
g
Monounsaturated Fat
2.27
g
Cholesterol
33.08
mg
11
%
Sodium
206.62
mg
9
%
Potassium
284.1
mg
8
%
Carbohydrates
14.8
g
5
%
Fiber
2.55
g
11
%
Sugar
0.23
g
0
%
Sugar Alcohol
11.78
g
Net Carbs
0.47
g
Protein
5.68
g
11
%
Vitamin A
210.17
IU
4
%
Vitamin C
20.02
mg
24
%
Calcium
134.19
mg
13
%
Iron
0.58
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
