With these Keto Macadamia Raspberry Cookies, you can enjoy the delicious combination of macadamia nuts and fresh raspberries. They're low-carb, keto-friendly, and ideal for satisfying your sweet tooth guilt-free.

Ingredients: 1 cup almond flour. 1/2 cup macadamia nuts, chopped. 1/4 cup coconut oil, melted. 1/4 cup erythritol or keto-friendly sweetener. 1/4 cup fresh raspberries, mashed. 1 tsp vanilla extract. 1/4 tsp baking powder. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the almond flour, chopped macadamia nuts, erythritol, baking powder, and salt. Add the melted coconut oil, mashed raspberries, and vanilla extract to the dry ingredients. Mix well until a dough forms. Using your hands, shape the dough into small cookie rounds and place them on the prepared baking sheet. Gently press down on each cookie to flatten slightly. Bake in the preheated oven for 10-12 minutes, or until the cookies are golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, the cookies will firm up and be ready to enjoy.

Prep Time: 15 minutes

Cook Time: 10 minutes