I love all about making these keto and low-carb macadamia cookies. They are so quick to make, and I make them quite often when having folks over. Most of them have no idea it's sugar-free and low carb stuff, and they keep complimenting on them.
Below, you can see the ingredients for the low carb cookies I usually use to keep them as keto-friendly as possible. In December, I'll be making batches of these, adding all those Christmas spices. I am so looking forward to that! Cinnamon, nutmeg, cloves, cardamom, ginger, orange zest ... and what not. Just typing this list makes me drool a bit.
Anyhow, you can choose your own ingredients!
For example, instead of macadamia, feel free to use any other type of ground nuts. A mixture of almonds and hazelnuts if you wish. Then, add any kind of flour. It doesn't even have to be low carb; Gluten-free flour blends for baking work perfectly in this recipe. Moreover, make the recipe dairy-free by using coconut butter!
Yes, I've tried this recipe with various ingredients. Even hemp seed flour and finely ground chia seeds. Some of the flours tend to be less sweet than coconut flour, or even a little bitterish. In that case, I add a little bit of stevia to the mixture.
Be somehow careful when adding flour to the butter mixture since some flours can be less absorbing than others. This means that you will either have to use an extra tablespoon of flour or a couple of tablespoons less than what the recipe calls for.
Baking these will fill up your place with that incredibly cozy holiday smell that brings out the sweetest childhood memories!
Related: Macadamia Nut Butter
- 4 oz butter - grass fed, softened
- 2/3 cup ground macadamia
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol
- 1/8 tsp salt
- 1/2 tsp xanthan gum - organic and gluten free
- 1 oz IMO syrup - optional
- 1/2 tsp vanilla extract - optional
- 1 tsp any favorite spice/s - optional: cinnamon, cardamom, coffee ...
- 1/8 tsp stevia extract - optional
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together softened butter, erythritol, IMO syrup, and vanilla extract.
- In another bowl, mix together the rest of the dry ingredients.
- Slowly add the dry mixture into the butter mixture, spoon by spoon, while mixing continuously.
- Depending on what kind of flours you use, you might need to add more or less of the dry mixture.For example, when I used coconut and hempseed flours, I used less because they are lower in fat the almond flour, more absorbent, and this results in drier cookie dough.If you find the dough not to be sweet enough, add a hint of stevia extract.
- The dough should be neither too dry nor too wet. Do not worry if it does not hold together very well as long as it is somehow sticky.
- Wet your hands and form 24 balls, placing each one onto the backing sheet.
- Using a wet fork, press down into each ball to form a cookie. Dip the fork into the water for each cookie. This prevents the dough from sticking to the fork.
- Bake for approximately 20 minutes. Watch carefully for burning. When done, let the cookies cool down completely to become firm.
- Optional: Melt 2 oz. of dark chocolate and sprinkle it over the cookies. Yum!