Keto Macadamia Raspberry Cookies

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Nutrition facts per serving

One serving = 1 cookie

Carbs
2.0g

Protein
7.6g

Fat
12.3g

Kcal.
155

Carbs

2.0g

Protein

7.6g

Fat

12.3g

Kcal.

155

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

These macadamia raspberry cookies are a super quick and easy low carb treat with only 2g net carbs per cookie!

Perfect for raspberry lovers on a keto diet or anyone who wants to live sugar-free!

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Keto Raspberry Macadamia Cookies Image #1
Keto Raspberry Macadamia Cookies Image #2

Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g frozen raspberries
g soft butter
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g macadamia nuts
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz frozen raspberries
oz soft butter
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz macadamia nuts
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
cup frozen raspberries
cup soft butter
cup erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

cup macadamia nuts
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt

Step 1

Preheat your oven to 350°F/180°C.

Step 2

  g defatted almond flour, g soft butter, g erythritol, g macadamia nuts, tsp vanilla extract, pinch of salt

  oz defatted almond flour, oz soft butter, oz erythritol, oz macadamia nuts, tsp vanilla extract, pinch of salt

  cup defatted almond flour, cup soft butter, cup erythritol, cup macadamia nuts, tsp vanilla extract, pinch of salt

Mix all of the ingredients except for the frozen raspberries in a large bowl and knead with your hands until you get a smooth mass.

Step 3

  g frozen raspberries

  oz frozen raspberries

  cup frozen raspberries

Add the frozen raspberries as the last ingredient and knead them quickly into the dough.

Make sure to avoid kneading the dough for too long as the raspberries will begin to thaw and turn the dough pink-ish (unfortunately, not in a good way).

Step 4

Separate the dough into about equally sized balls. (Could be more or less depending on how big you want your cookies to be.)

Step 5

Place the cookie dough balls onto a baking tray lined with parchment paper and press them down using the palm of your hand.

Step 6

Bake the cookies for about 8-9 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

Step 7

Let the cookies cool down completely before enjoying them with a hot cup of coffee or tea.

It’s normal if the cookies seem a bit “mushy” when they’re fresh out of the oven.
They will harden up once the cookies cool down but will stay chewy and soft.

Storage

Store the chewy low carb raspberry macadamia cookies in a cookie jar or another suitable container.

The cookies will be good for up to 3-4 days.

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