White Chocolate Macadamia Protein Cookies
Buttery keto butter cookies loaded with white chocolate chips and crunchy macadamia nuts, with whey protein powder worked into the dough.
50 min
Serves 34
Recipe from YouTube by Keto Meals and Recipes
Ingredients
- Unsalted butter, room temperature225 g (1 cup)
- Keto white chocolate chips110 g (1/2 cup)
- Macadamia nuts, salted dry roasted, chopped132 g (1 cup)
- Sweetener, ground to confectionery powder100 g (1/2 cup)
- Large eggs, room temperature2 large eggs
- Lemon zest5 g (1 tsp)
- Vanilla extract5 g (1 tsp)
- Fine almond flour227 g (2 cups)
- Unsweetened whey protein powder35 g (1/2 cup)
- Glucomannan powder10 g (1 tbsp)
- Fine salt3 g (1/2 tsp)
Method
1. In a large mixing bowl or stand mixer with the paddle attachment, add the room-temperature butter and the sweetener and whisk for 2 to 3 minutes until creamed to a pale yellow.
2. Add the whisked eggs one at a time, beating to combine. Add the lemon zest and vanilla extract and beat for 1 minute.
3. Add the almond flour and beat to combine. Add the whey protein powder (or coconut flour), glucomannan and salt and beat for 1 minute.
4. Fold in the keto white chocolate chips and the chopped macadamia nuts.
5. Scoop out the dough with a 1 tablespoon scoop (about 28.5 g), roll into balls and transfer to a parchment-lined cookie sheet, leaving about 2 inches (5 cm) of space between cookies.
6. Place the cookie sheet in the freezer for 30 minutes until the dough has frozen solid so the butter does not spread while baking.
7. Bake in a preheated oven at 350 F (180 C) for 8 to 10 minutes.
8. Remove immediately and let cool on the cookie sheet for 10 minutes before transferring to a wire cooling rack. Let cool completely for the best texture.
Source: www.ketomealsandrecipes.com