Matcha Cream Cheese Macadamia White Chocolate Chip Cookies
These matcha cream cheese macadamia white chocolate chip cookies are one of the best keto low carb cookies I've tasted. Using an almond flour and cream cheese base, we end up with a soft cookie sprinkled with white chocolate chips and crunchy macadamia nuts, it’s the perfect treat when that sweet tooth hits. One taste and they will become your new obsession!
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Gather all the ingredients.
Preheat oven to 325F.
Use a food processor and pulse Roasted Macadamia Nutsuntil coarsely chunk and set aside. If you don't have a food processor, you can place the nuts into a plastic bag and use rubber mallet to break into chunks.
Melt butter in a small bowl in the microwave (about 45-60 seconds). After the butter is melted, mix in Matcha Powder until dissolved and set aside.
In a large mixing bowl, combine Almond Flour, Monkfruit Erythritol Blend, cream cheese and melted butter with Matcha Powder. Mix well for about 1 minute with a hand/stand mixer. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
Once mixed, fold in the chunked Roasted Macadamia Nuts and Low Carb White Chocolate Chips by hand.
Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
Bake at 325 F for 16-20 minutes (ours took 17 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!