{"id":6950,"date":"2024-04-26T15:44:12","date_gmt":"2024-04-26T15:44:12","guid":{"rendered":"https:\/\/bericooks4herbear.com\/staging\/3796\/?p=6950"},"modified":"2024-05-09T09:28:09","modified_gmt":"2024-05-09T09:28:09","slug":"sugar-free-white-chocolate-macadamia-cookies-gluten-free-and-keto","status":"publish","type":"post","link":"https:\/\/bericooks4herbear.com\/staging\/3796\/sugar-free-white-chocolate-macadamia-cookies-gluten-free-and-keto\/","title":{"rendered":"Sugar Free White Chocolate Macadamia Cookies (gluten-free and keto)"},"content":{"rendered":"\n
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The white chocolate macadamia cookie is such a classic that combines the sweetness of pearly white chocolate chips with the rich buttery-ness of macadamia nuts. These cookies are a perfect pairing for warm beverages such as tea, coffee or hot cocoa and also make a great gift during the holidays when wrapped up in neat little cookie boxes or clear cellophane with pretty ribbons. What’s special about this recipe is that it is keto, sugar-free and gluten-free so you can enjoy as many as you want without the guilt!<\/p>\n\n\n\n

What\u2019s Healthy About This Recipe
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This recipe contains NO sugar, and substitutes sugar with zero-calorie monk fruit sweetener instead. To put this into perspective, this recipe calls for 3\/4 cup of sweetener. 3\/4 cup of white sugar contains about 480 calories, whereas monk fruit contains zero. Unlike white sugar, monk fruit also has no impact blood sugar.<\/p>\n\n\n\n

Almond flour is a great keto, gluten-free and low carb alternative to white flour.<\/p>\n\n\n\n

NOTE: <\/strong>I am not a doctor and I am not offering diet or health advice. This section of my blog is for information purposes only and explains how I substitute ingredients and\/or methods to make my recipes healthier than other recipes or restaurant-offerings out there. If you’re looking for medical\/dietary advice, please speak to a doctor or dietitian.<\/p>\n\n\n\n

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Sugar Free White Chocolate Macadamia Cookies<\/p>\n<\/div><\/div>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Unsalted butter:<\/strong> I use regular unsalted butter but if you’re looking for more of a shortbread cookie, you can use cultured butter (this is a key ingredient used by French bakeries when making their delectable sweet treats and desserts!)<\/p>\n\n\n\n


Almond flour:<\/strong> you can use almond meal, almond flour or even almond powder for this recipe.<\/p>\n\n\n\n


Monk fruit sweetener:<\/strong> I usually use monk fruit with erythritol extract. If you use a different blend (e.g..; monk fruit with allulose) you may need to adjust the sweetener amount in the overall recipe. Taste as you go is a good method of ensuring the sweetness is to your liking.<\/p>\n\n\n\n


Egg:<\/strong> large white or brown egg can work for this recipe.<\/p>\n\n\n\n


Vanilla extract:<\/strong> use pure vanilla extract, not artificial.<\/p>\n\n\n\n


Baking powder:<\/strong> works well in this recipe because it allows the cookies to \u201crise\u201d.<\/p>\n\n\n\n


Corn starch:<\/strong> adds a soft and moist texture to these cookies because corn starch has a high capacity to absorb water which retains moisture. It also acts as a binding agent and helps cookies retain their structure and texture.<\/p>\n\n\n\n


Macadamia nuts:<\/strong> make sure the macadamia nuts are absolutely fresh. Stale\/rancid macadamia nuts have a very off-putting taste that will ruin the taste experience. I use whole macadamia but chopped macadamia nuts will work as well, if that’s what you prefer.<\/p>\n\n\n\n


Sugar free white chocolate chips:<\/strong> If you’re buying store-bought ones, mini sugar-free chocolate chips work well for this recipe. Or if you prefer to make your own, you can use my recipe here<\/a><\/strong><\/p>\n\n\n\n

Check Out the Recipe Video Here.<\/h2>\n\n\n\n
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