Easy Keto Raspberry White Chocolate Cookies
This recipe is designed to teach everyone how to make easy keto raspberry white chocolate cookies
Servings 21 cookies
Ingredients
- 1/4 cup softened butter, room temperature
- 4 oz softened cream cheese, room temperature
- 100 grams (1/2 cup) brown sugar substitute
- 2 large eggs, room temperature
- 1 tsp maple extract
- 56 grams (1/2 cup) coconut flour
- 3 grams (1/2 tsp) baking soda
- 1/4 tsp salt
- 2 oz (1/4 cup) keto white chocolate chips
- 35 grams (1/4 cup) raspberries
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet. Beat together the butter, cream cheese and sugar substitute in a large mixer bowl for 1 minute until smooth. Stir in the eggs and extract until fully combined. Sift the dry ingredients into the wet ingredients until there are no lumps.
- Stir the dry ingredients into the wet ingredients until fully combined and a smooth dough had formed. Gradually fold in the white chips and raspberries until evenly distributed. Scoop the dough out 1 TBS at a time onto the prepared baking sheet.
- Shape each scoop into a smooth, round, disc shape. Place into the preheated oven. Bake for 10 to 12 minutes or until golden. Once baked, remove the cookies from the oven and allow them to cool on the pan at least 10 minutes or until firm.
- Transfer the firm cookies to a wire rack and allow to cool completely before serving.