Berries & Macadamia Cookies

Our weekly recipe is here!

These Berries & Macadamia Keto Cookies are our family favorite treat at any moment! Bursting with berries, melting chocolate and with a tad sweet macadamia crunch, these gluten and sugar free cookies are impossible to resist. 🤫

They are always in our freezer to enjoy when a sweet tooth moment comes.

Enjoy our favorite low carb cookies & check next week for our weekly inspiration. ✅ Check the step-by-step video here

Ingredients:

240 g almond flour

62 g coconut flour

5g coarse salt

6g baking soda

12g psyllium husk

300g unsalted butter, cold

15g golden erythritol or 150g regular erythritol

15ml maple syrup

2 teaspoon vanilla extract

2 eggs

150g sugar free chocolate, chopped

150g macadamia nuts, chopped

20g desiccated raspberries

Instructions:

Add almond flour, coconut flour, salt, baking soda and psyllium husk to a medium bowl. Whisk until thoroughly combined and set aside.

Cream butter and the sweetener in a large bowl with an electric mixer until softened, 30 sec slow, 30 sec medium, 30 sec fast. Add in the maple syrup, and continue to cream until light and fluffy (about 8-10 minutes).

Add in vanilla extract and eggs, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

Fold in the desiccated strawberries, chopped chocolate and macadamia. Chill the dough covered with foil for 15 min.

Preheat oven to 210°C and line a baking tray with parchment paper.

Shape cookies on the prepared baking tray. Bake for approx 11-13 minutes, turning the tray around 180° half way through.

Enjoy & let us know how they turn out for you.

Save our favorite recipe & check next week for our weekly inspiration.

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