Using a rubber spatula, combine the mixture forming a uniform batter.
Stir in chopped walnuts. If can also knead the dough with your hands but be prepared for the stickiness.
Cover with kitchen foil and refrigerate for at least 2 hours.
Preheat the oven to 360°F (180°C) and line a baking pan with parchment paper.
Using your hands, form 30 round 1-inch cookies. Roll each in powdered sweetener mixed with egg white. Place the cookies 2 inches apart.
Bake for 20 minutes. When done baking, the cookies will be soft and tender. Let them cool for 5 minutes before transferring on a cooling rack.
Powdered Low-Carb sweetener usually doesn’t work as well as powdered sugar in making the Keto Crackle Cookies white on the outside. For better results, try rolling each cookie in a mixture of egg white and powdered sweetener before baking.
Cookies are tender when hot but will get crisp on the outside and tender on the inside when cooled.