These Sugar Free Keto White Chocolate Cookies are a dessert dream come true. Perfect for the holiday season, with only 3 grams of net carbs per serving. The citrus pop of the orange zest is such a pleasant flavoring paired with the sweet white chocolate!
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I love cookies. All types of cookies, from sugar free cookies to low carb cookies and everything in between. I'll even say that I love all the various textures of cookies as well. Soft cookies, crunchy cookies, flat cookies, plump cookies - if they're on a cookie plate in front of me, I'm going to nibble and try each and every one.
What I love about the flavor of these gluten-free cookies is that the cranberries really add a great natural flavor and sweetness. One of my favorite pairings is fruit and chocolate - and these homemade cookies hit a home run every single time.
While you can whip these up for a simple weekend snack, these would also be perfect for a holiday cookie exchange of a beautiful and delicious dessert for your holiday table.
Speaking of incredible holiday desserts, be sure to check out my Keto Christmas Cookies for a huge list of yummy recipes and ideas. Keto fudge and this fat bombs recipe are excellent holiday treats as well.
Ingredients
Almond flour - This adds a yummy flavor while also a great boost of protein to the cookie dough.
Salted butter - The hint of salt pairs really well with the other sweet ingredients.
Joy filled eats sweetener - My favorite sweetener to use when baking.
Egg - Used as a binding agent for the ingredients.
Orange zest - Just a little bit of orange zest is needed for these cookies.
Fresh cranberries - Fresh is best because dried cranberries often have a ton of extra added sugars.
Keto white chocolate chips - Sugar free white chocolate chips for the win! You can also choose your own sugar-free white chocolate brand as well to use. I normally use ChocZero or make my own with this white chocolate recipe and a silicone mold.
How to make Sugar Free White Chocolate Cookies
Step One: Preheat the oven to 350 degrees. Add parchment paper to two cookie sheets.
Step Two: Mix the almond flour, salted butter, and sweetener together using a mixer or food processor. Mix until smooth. Add the orange zest and egg and mix until incorporated.
Fold in the fresh cranberries and the sugar free white chocolate chips.
Step Three: Use a cookie scoop and add 24 cookie dough balls onto the baking sheets.
Expert Tip: Make sure to give them space, as they will spread as they bake.
Step Four: Bake the keto white chocolate cookies for 12-15 minutes. Cool the cookies completely before taking them off the parchment paper.
Variations
Add vanilla - If you want to add a splash of vanilla extract or even zest/grate fresh vanilla beans in the dough, that is a fun flavor to add.
Use a different fruit - Fresh cranberries are great but don't forget that fresh raspberries and blueberries would be yummy as well.
Add cocoa nibs - Love more chocolate? You can add in nibs or even replace the white chocolate and use this instead.
Change the nut butter - Sunflower butter or even cashew butter would be delicious options. Any nuts would be fun, but they might change up the texture of the mixture.
Chop up white chocolate bars - If you don't have chocolate chips but have a sugar free white chocolate bar, use that and just chop it into pieces.
Add cocoa butter or cacoa butter - These naturally taste like white chocolate and are low in carbs. You can chop up and use in place of the chips if you prefer.
Common Questions
How do I store leftover baked cookies?
The great thing about these cookies is that you can store them at room temperature, in the refrigerator, or in the freezer.
Keeping them chilled in the fridge will extend their shelf life by a couple of days, and you can easily warm them up once you're ready to eat by popping them in the microwave for a few seconds.
If you want to freeze these baked cookies, let them cool completely, and then add them to an airtight container. This is the best way to keep them fresh and stop them from getting dried out.
Can I add a topping to these cookies?
You can! If you want to melt chocolate and drizzle on top, that would be a great idea. You can also dice up a sugar-free white chocolate bar and do that same thing.
The double boiler method is a simple and easy way to melt keto chocolates or sugar-free chocolates, and all you need is a saucepan and a heat safe bowl.
Put some water in the saucepan and heat it up on the stove. Once it's releasing heat, set the bowl full of the main ingredient (chocolate) right on top, and stir until the chocolate melts.
Adding extra chocolate on top of the keto white chocolate cookies will change the nutrition of the cookies and will make the nutritional information below not quite accurate.
📖 Recipe
Ingredients
- 1 ⅓ cups almond flour
- 4 oz salted butter
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 egg
- 1 teaspoon orange zest
- ½ cup fresh cranberries halved
- ½ cup Sugar Free White Chocolate Chips
Instructions
- Preheat oven to 350. Line two cookie sheets with parchment paper.
- Using a food processor or stand mixer mix together the first three ingredients until smooth. Add the egg and orange zest and mix just until incorporated. Fold in the cranberries and white chocolate chips.
- Use a small cookie scoop to make 24 cookies on the prepared baking sheets.
- Bake for 12-15 minutes or until golden brown around the edges. Cool completely before removing from the parchment.
Notes
Nutrition
Aleah says
I am confused the recipe says almond flour but your description say almond butter?
Are both in this, and if so, how much almond butter?
Taryn says
Oops, that is a typo. You only need almond flour.
Aleah Cronk says
Okay, thank you! That is what I used! I made 1/2 on a cookie sheet, and 1/2 in mini-muffin/brownie pan. I loved them both! Thinner sort-of caramelized the white choc chips, but thicker had more chew & bite.
Also, I had no orange zest so I used a couple drops of orange essential oil and it was perfect!
I store them in the freezer to keep their shape better.
Thank you for your recipes, Taryn! We enjoy many of them!