Keto Macadamia Raspberry Cookies

Essential Ingredients

1. Cream Cheese

Cream cheese serves as the star ingredient in this recipe, contributing to the cookies’ rich flavor and soft texture. For optimal results, use 4 ounces (½ cup) of softened cream cheese. This ingredient is crucial as it provides the cookies with a cheesecake-like quality that makes them truly irresistible.

2. Butter

The choice between salted or unsalted butter can depend on your personal preference. For those who enjoy a slight saltiness, salted butter adds a delightful dimension to the cookies, while unsalted butter allows for better control over the overall flavor. You’ll need a quarter cup of butter, softened to room temperature, to ensure it blends seamlessly into the batter.

3. Sweetener

In this keto cookie recipe, we utilize Swerve Brown, a fantastic alternative to traditional brown sugar. This sugar substitute not only mimics the flavor of brown sugar but also lends a rich, deep sweetness that enhances the cookies’ overall taste. If Swerve isn’t available, consider using erythritol-based sweeteners, as they will yield similar results without the excess carbs.

4. Almond Flour

A cornerstone of keto baking, finely ground almond flour is essential for achieving the right consistency in these cookies. Brands like Bob’s Red Mill or King Arthur Baking offer excellent almond flour options that contribute to a tender crumb. You’ll need 1 ½ cups of almond flour for this recipe.

5. Coconut Flour

While almond flour is the primary flour in this recipe, adding a small amount of coconut flour helps to create structure and firmness in the cookies. Just 2 tablespoons will do. If you’re not fond of coconut flour, feel free to increase the almond flour by an additional ⅓ cup, keeping in mind that this will increase the carb count slightly.

6. Freeze-Dried Raspberries

To impart a fruity tartness without the excess moisture found in fresh berries, freeze-dried raspberries are the perfect choice. These dried berries add a concentrated raspberry flavor and texture without compromising the cookies’ structure during baking. Make sure to use about ¾ cup of lightly crushed freeze-dried raspberries for maximum flavor impact.

7. Keto White Chocolate Chips

Enhance the indulgence factor by incorporating keto-friendly white chocolate chips into your cookie dough. Brands like ChocZero offer great options that melt beautifully but retain their shape. You’ll use a total of ⅓ cup of these chips, adding half to the dough and reserving the rest for topping the cookies after baking.

8. Pantry Staples

Every good recipe relies on a few staple ingredients. For this recipe, you will also need:

• 1 large egg (at room temperature)
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Step-by-Step Instructions

Step 1: Prepare the Wet Ingredients

Start by combining the cream cheese and butter in a large mixing bowl. Using an electric mixer, beat the two together until the mixture is smooth and creamy. This process is crucial as it helps to incorporate air into the batter, leading to lighter cookies. Once well combined, add in the Swerve Brown sweetener, followed by the egg and vanilla extract. Continue mixing until everything is well blended.

Step 2: Incorporate the Dry Ingredients

Next, it’s time to introduce the dry ingredients. In the same bowl, add the almond flour, coconut flour, baking soda, and salt. Mix on low speed until a cohesive dough forms. The dough should be thick but still pliable.

Step 3: Add the Raspberries and White Chocolate Chips

Now comes the fun part—folding in the freeze-dried raspberries. As you gently mix them into the dough, be mindful that they may break apart slightly. This is perfectly normal and helps distribute the raspberry flavor throughout the cookies. At this stage, you can also fold in half of the keto white chocolate chips.

Step 4: Shape the Cookies

Using your hands, roll the dough into balls approximately 1 ½ inches in diameter. You should aim to create about 15 balls. Place them on a baking sheet lined with parchment paper or a silicone mat, spacing them a few inches apart. For a uniform look, gently press down each ball to flatten it slightly to about ½ inch thick.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Once heated, bake the cookies for about 12 to 15 minutes, or until the edges are lightly golden brown. The centers will still feel soft to the touch—this is key to achieving that chewy texture.

Step 6: Add More Chocolate Chips

As soon as you remove the cookies from the oven, take the reserved white chocolate chips and press them into the tops of the still-warm cookies. This not only enhances the visual appeal but also ensures that each cookie has a generous amount of melted chocolate.

Step 7: Cooling

Allow the cookies to cool completely on the baking sheet. Although they may seem too soft at first, they will firm up as they cool down. This step is crucial, as the cookies continue to set, creating that perfect melt-in-your-mouth experience.

Storage and Tips

To maintain the freshness of your keto cream cheese cookies, store them in a covered container at room temperature for up to five days. For extended storage, refrigerate them for up to ten days. Additionally, these cookies freeze beautifully! Make sure to wrap them tightly or place them in an airtight container to avoid freezer burn, allowing them to last for up to two months.

FAQs

How do I store keto cream cheese cookies?
Store in a covered container at room temperature for up to five days or in the fridge for up to ten days.

Can these cookies be frozen?
Absolutely! Just ensure they are well-wrapped or stored in an airtight container to prevent freezer burn, and they can last for up to two months.

Keto Macadamia Raspberry Cookies

These keto cream cheese cookies are soft, sweet, and loaded with white chocolate and raspberries, making them a favorite treat for everyone.

Recipe Details

• Course: Dessert
• Cuisine: American
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 15 cookies
• Calories: 145 kcal per cookie

Ingredients

• 4 ounces cream cheese, softened
• ¼ cup butter, softened
• ⅔ cup Swerve Brown
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups almond flour
• 2 tablespoons coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup freeze-dried raspberries, lightly crushed
• ⅓ cup sugar-free white chocolate chips, divided

Instructions

1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
2. In a large bowl, beat the softened cream cheese and butter until smooth. Mix in the Swerve Brown sweetener, followed by the egg and vanilla extract.
3. Gradually add the almond flour, coconut flour, baking soda, and salt, mixing until the dough is combined.
4. Carefully fold in the freeze-dried raspberries and half of the white chocolate chips.
5. Roll the dough into 1 ½ inch balls and place them a few inches apart on the baking sheet. Flatten each ball to about ½ inch thick.
6. Bake for 12 to 15 minutes until the edges are lightly golden. Remove from the oven and immediately press the remaining white chocolate chips into the tops of the cookies.
7. Allow the cookies to cool on the baking sheet until set.

Nutrition Facts (per cookie)

• Calories: 145
• Calories from Fat: 114
• Total Fat: 12.7g (20% Daily Value)
• Carbohydrates: 5.5g (2% Daily Value)
• Fiber: 2.6g (10% Daily Value)
• Protein: 3.4g (7% Daily Value)