Serving Yields: 38 cookies

Nutritional Facts per Serving

● Net Carbs: 0.8 g

● Total Fats: 9 g

● Protein: 7.8 g

● Calories: 1

Ingredients

● Vanilla extract (1 tsp.)

● Sukrin:1 or Swerve (.5 cup)

● Softened butter (.5 cup)

● Egg (1)

● Almond flour (1 cup)

● Coconut flour (.25 cup)

● Unflavored whey protein (2 tbsp.)

● Baking powder (1 tsp.)

● Salt (.5 tsp.)

● Chopped low-carb white chocolate bar (4 oz.)

● Coarsely chopped macadamia nuts (5 oz.)

Preparation Method

  1. Use an electric mixer to cream the butter and the sweetener. Toss in and mix the egg and vanilla.
  2. In another mixing container, whisk the almond flour with the salt, coconut flour, whey powder, and baking powder.
  3. Stir the dry mix into the wet mix. Fold in the white chocolate and macadamia nuts.
  4. Scoop by tablespoonfuls of batter onto a silicone or parchment paper-lined baking pans.
  5. Bake at 325-350° Fahrenheit for 8 to 10 minutes (edges should be browned).
  6. Cool for five minutes and transfer each cookie to wire rack to cool completely.
  7. Store covered in refrigerator. They are best served the next day (they’ll be crumbly right after baking).