These cookies remind me of a Christmas cookie. I thought for less than a gram of sugar per cookie they are one of the better Keto cookies that I have made. 

INGREDIENTS

1 ¼ C. Almond Flour

½ tsp. Salt

½ tsp. baking soda

¼ C. Lakanto Classic Sweetener

½ C. Lakanto Golden Sweetener

½ C. Butter (Softened to Room Temperature)

1 Large egg (Room Temperature)

1 tsp. Pure vanilla extract

¾ C. Sugar-Free white chocolate chips 

¾ C. Macadamia Nuts

INSTRUCTIONS

1. In a large mixing bowl, combine the flour, baking soda and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, Golden Lakanto Sweetener, and Classic Lakanto Sweetener for 1-2 minutes until well combined. Add the egg and vanilla extract one at a time and mix until fully combined.
3. Slowly mix in the dry ingredients and continue mixing until just combined, then mix in the Sugar-Free white chocolate chips and chopped macadamia nuts, making sure to stop and scrape down the side of the bowl as needed.
4. Cover the cookie dough tightly and transfer to the refrigerator to chill for an hour.
5. Once the dough is almost chilled preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
6. Remove the cookie dough from the refrigerator. Using a cookie scoop or Tablespoon, scoop 1.5 TBSP per cookie onto the cookie sheet. Make sure to leave room between each ball of cookie dough as they will spread out while they are baking.
7. Bake in separate batches at 350 degrees for 12-15 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on baking sheet for 5-10 minutes and then transfer to a wire rack to finish cooling.
8. I made 18 Large cookies from this recipe but if you make a little smaller you could get 2 dozen.

NUTRITION COUNT (Based off of 18 cookies)

1 COOKIE (Approx.)

208 CALORIES

12 G. FAT

2.6 G PROTEIN

1.2 G CARBS

3.5 G FIBER

< 1 G SUGAR