There is nothing more delicious than keto white chocolate chip cookies that are low carb, sugar-free and best of all keto-friendly.
This simple recipe is based of my popular Keto Chocolate Chip Cookies recipe, and is just as easy to make.
Where to buy keto-friendly white chocolate chips?
If you live in Australia, there is a brand of sugar-free white chocolate chips you can purchase from coles by a brand called “Noshu”. The only problem is that they are sweetened mostly with Maltitol, which isn’t ideal as an alternative sweetener.
If you are able to purchase ChocZero’s white chocolate chips, you might be better off when making Keto White Chocolate Chip Cookies, as these use soluble corn fibre as their sweetener. It’s still not ideal, but it’s slightly better than maltitol in my opinion.
CAN I SUBSTITUTE ANY INGREDIENTS IN THIS RECIPE?
As shown in my chocolate chip cookie recipe, I’ve shown the different ingredients to show you how using alternatives might affect the quality of the cookie.
- Fine Almond Flour: It still works, but you HAVE to measure using weight, not volume.
- Coconut Flour: It’s pretty bad, so don’t try it.
- Coconut Oil: It also doesn’t work that well. The cookies melt too quickly and stay in more of a ball shape.
- Without Xanthan Gum: Too flat. If you baked the cookies for a little less time, it could definitely work. I suggest for 8 minutes. (You can also substitute Xanthan Gum with Gelatin (1 tsp).
- Liquid Stevia: The cookies came out hard as a rock.
My Cookies Aren’t Flat Like Yours? What Did I Do Wrong?
Some people’s cookies didn’t flatten in the oven when making this recipe. If you are not using the right sweetener, your cookies will not flatten. I used so nourished gold monk fruit sweetener in this recipe and it works every time.
If they still don’t melt into cookie shapes in the oven within the first 5 minutes, it either means that you’ve added too much flour or you’ve not melted the butter as shown above. But don’t worry! You can easily press them down with fork midway through cooking.
If you’re using ghee instead of butter, you’ll need to experiment with the ratio, it won’t be 1:1 ratio for butter, I’d use less.
Related Recipes
Keto Chocolate Chip Cookies (Highly rated)
Keto White Chocolate Chip Cookies
Ingredients
- 3.5 oz Salted Butter (3.5 oz - 1/2 cup)
- 4.5 oz Gold Erythritol Monkfruit (SoNourished) (4.5 oz - 3/4 cup)
- 1 tsp Vanilla Extract
- 1 large Egg (50g / 1.7 oz)
- 6 oz Almond Flour (6 oz - 1 1/2 cups)
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum (optional)
- 1/4 tsp Salt
- 3 oz Sugar Free White Chocolate Chips (90g - 3/4 cup)
Instructions
- Preheat a fan forced oven to 180C (360F).
- Melt the butter until liquid over medium heat. Place the melted butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds.
- Add the almond flour, baking powder, xanthan gum and salt. Beat until well combined.
- Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands or a silicone spatula.
- Divide and shape the dough into 12 balls (or use a small ice cream scoop for best results) and place on a baking tray. Bake for 10-12 minutes at 180C (360F).
- Allow to cool before serving. Keep in an airtight container for up to 7 days.
Notes
- Fine Almond Flour: It still works, but results in a too flat for my liking.
- Coconut Flour: It's pretty bad, so don't try it.
- Coconut Oil: It also doesn't work that well. The cookies melt too quickly and stay in more of a ball shape.
- Without Xanthan Gum: Too flat. If you baked the cookies for a little less time, it could definitely work. I suggest 8 minutes.
- You can also substitute Xanthan Gum with Gelatin (1 tsp).
- Liquid Stevia: The cookies came out hard as a rock.
