Can I substitute coconut flour for almond flour?

A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency. That being said, I have not tested this recipe with all coconut flour.

Keto White Chocolate Macadamia Nut Cookies

Description

Is there anything better than warm, soft cookies, fresh out of the oven? These Keto White Chocolate Macadamia Nut Cookies are sweet, rich and buttery - the perfect low carb dessert. Best of all, they can be ready in less than 15 minutes.

Ingredients

Units Scale

1/4 cup unsalted butter
1/4 cup brown sugar erythritol (I use this brand)
2 tablespoons sugar free maple syrup (I use this brand) code PEACE for 20% off
1 large egg
2 teaspoons pure vanilla extract (I use this brand)
1 1/2 cups blanched almond flour (I use this brand)
2 tablespoons coconut flour (I use this brand)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup sugar free white chocolate chips (I use this brand)
1/4 cup rough chopped macadamia nuts

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
To a large mixing bowl, add the butter, erythritol, maple syrup, egg, and vanilla extract. Using a hand mixer, cream together. Beat until smooth and fluffy.
In a separate bowl combine the almond flour, coconut flour, baking soda, and salt. Whisk together to combine.
Add the dry ingredients to the wet ingredients and mix until all ingredients are well incorporated.
Using a rubber spatula, fold in the chocolate chips and macadamia nuts.
Use a large cookie scoop to place golf-ball sized scoops of the cookie dough on the prepared baking sheet. Alternatively, you can roll the dough into 1 ½ inch to 2-inch balls (12 total). Cover the cookie dough balls with a sheet of parchment paper and using a spatula or the bottom of a glass, flatten the cookie dough balls to about ½ inch thick.
Bake for 10 to 12 minutes or until the edges are a light golden brown, and the center is still soft. Be mindful not to overcook them. If they seem underdone, they will continue cooking as they cool.
Place the baking sheet on top of a cooling rack and allow the cookies to cool before serving.

Notes

net carbs per serving: 2.2g
Baking: You want to take these out of the oven while the center is still soft. If you wait to take them out, they will be overcooked.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Fat: 9g
Carbohydrates: 3.4g
Fiber: 1.2g
Protein: 3g

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