Description
Soft, buttery sugar free white chocolate raspberry cookies made with almond flour, coconut flour, sugar-free white chocolate, and freeze-dried raspberries for a low carb and delicious treat.
Ingredients
4 oz cold salted butter, cut into pieces
1 cup almond flour
1/3 cup coconut flour
1/3 cup sweetener blend (xylitol, erythritol, stevia)
2 tsp agar-agar or halal-certified gelatin brand
1 tsp Simply Organic Pure Madagascar Vanilla Extract (alcohol-free)
1/2 cup sugar-free white chocolate chips
1/2 cup freeze-dried raspberries, chopped
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a food processor, combine almond flour, coconut flour, sweetener, gelatin, and vanilla. Pulse until crumbly.
3. Add cold butter cubes and pulse until dough forms.
4. Stir in sugar-free white chocolate chips and chopped freeze-dried raspberries with a spatula.
5. Roll the dough into 15 balls and place on the baking sheet.
6. Press each ball down gently to form cookie shapes.
7. Bake for 14 to 16 minutes until edges are golden brown.
8. Cool on the sheet for 5 minutes, then transfer to a rack to cool fully.
Notes
This recipe makes 15 cookies.
1 NET carb per serving.
For sweeter cookies, adjust sweetener quantity slightly.
Best stored in an airtight container for up to 5 days or frozen for up to 3 months.
Reheat briefly for a soft texture.
Try variations like adding pistachios, dark chocolate chips, or lemon zest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American