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  • Category Archives Macadamia Nut Cookies
  • Low Carb Macadamia Nut Cookies

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    I just love these cookies. They are sweet and soft with the buttery crunch of the macadamia nuts. The glaze puts them over the top. Like most low carb baked goods, they are even better the second day- or the third if they make it that long.

     

     

    Low Carb Macadamia Nut Cookies

    1 stick of softened butter

    1/2 cup powdered erythritol

    12 drops EZ Sweetz (or 1/2 cup Splenda)

    2 eggs

    1/3 cup ricotta cheese

    1 teaspoon vanilla

    2 cups almond flour

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    pinch of salt

    3/4 cup rough chopped macadamia nuts

    Glaze:

    1/2 cup powdered erythritol

    2 tablespoons almond milk

    Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Cream butter, erythritol, EZ Sweetz, eggs, ricotta, and vanilla in a large mixing bowl. Mix almond flour, baking powder, baking soda, and salt. Add to wet ingredients and blend well.

     

     

     

    Remove from blender and fold in chopped nuts.

     

     

     

     

     

    Use a mini ice cream scoop to portion dough onto cookie sheets. Then use the back of a teaspoon to flatten the cookie dough. (You may have to wet the spoon to keep the dough from sticking.)

     

     

     

    Bake for 14 minutes, until edges are lightly brown. Allow cookies to cool, then mix powdered erythritol and almond milk in a small bowl to form a glaze.

    Store in the refrigerator. They are better chilled than they are fresh from the oven.

    Makes 34 cookies:  1 NET carb each