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Description
Sugar-free white chocolate raspberry cookies perfect for a keto diet. These cookies are soft, chewy, and packed with flavor.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup sugar-free white chocolate chips
- 1/4 cup fresh raspberries, mashed
- 1/4 cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, baking powder, and salt.
- Add melted butter, egg, and vanilla extract. Stir until combined.
- Fold in sugar-free white chocolate chips and mashed raspberries.
- Scoop dough onto the baking sheet, spacing cookies 2 inches apart.
- Bake for 12-15 minutes or until edges are golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to 5 days.
- For a firmer texture, chill dough for 30 minutes before baking.
- Use fresh raspberries for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg