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In a mixing bowl mix butter and Swerve Confectioners using a handheld or standing mixer until smooth.
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Continue to mix as you add cream cheese, egg, and vanilla extract.
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In a separate mixing bowl mix almond flour, pecan flour, and baking powder together breaking up any clumps.
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Slowing mix dry and wet ingredients together until well mixed. Then, work in Lily’s Chocolate Chips and macadamia nuts.
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Place in the fridge for at least 30 minutes
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Pre-heat the oven to 325 degrees Fahrenheit.
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Take the cookie dough out of the fridge and roll into 6 even balls. Line the 6 dough balls onto a cookie sheet lined with parchment paper or a silicone baking mat and press them down into the shape of a cookie.
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Place in the oven and bake for 18-22 minutes.
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Take out of the oven and place on a cooling rack.
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Last, enjoy some soft and keto chocolate chip macadamia nut cookies!