19th Ave New York, NY 95822, USA

Keto White Chocolate Cranberry Cookies

  • 1 1/2 cups blanched almond flour
  • 3 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 1/4 cup coconut oil melted
  • 1/4 cup keto maple syrup can substitute for traditional maple syrup
  • 2 tablespoon unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 1/4 cup keto white chocolate chips (Try Lilly’s or Bake Believe)
  • 1/4 cup unsweetened dried cranberries
  1. Preheat the oven to 180C/350F and line a large baking tray with parchment paper and set aside.
  2. In a large mixing bowl, combine all your dry ingredients, except for your chocolate chips and cranberries, and mix well.
  3. In a microwave-safe bowl, combine your coconut oil and syrup and heat until warm. Whisk together until combined. Alternatively, you can heat it over the stovetop.
  4. Combine your wet and dry ingredients and mix until just combined. If the batter is crumbly, add extra applesauce or a small amount of milk. Fold through your white chocolate chips and cranberries, reserving a few for the top.
  5. Form 12 small balls of dough and place it on the cookie sheet. Press into a cookie shape and bake for 12-15 minutes, or until just golden brown.
  6. Allow cookies to cool on the tray completely.

** If cookie dough is too crumbly try adding 1-2 more tablespoons of applesauce.


Calories: 145 cal | Nets Carbs: 3g | Protein: 4g | Fat: 13g

Recipe from: The Big Man’s World

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