Keto Raspberry White Chocolate Cookies

These White Chocolate Raspberry Cookies are delicious large and chewy cookies with fresh raspberries and white chocolate chips. If you're a fan of white chocolate and fresh berries, we can assure you that the combination of flavors is classic and fabulous. We've made these recipes gluten free, refined sugar free, and low carb!

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These soft cookies are ultra chewy, one of the best types of cookies! It's the perfect combination of rich, decadent, sweet, and fresh. Flavorful cookies with a fraction of the sugar and no gluten? Sign us up!

Disclosure: This post is brought to you in partnership with our friends at Bob’s Red Mill. We used their superfine almond flour, coconut flour, and xanthan gum to make these show stopping, gluten free raspberry white chocolate chip cookies. Thank you for supporting the brands that help to bring fresh new content to A Full Living!

Looking for more delicious recipes made with Bob's Red Mill almond flour? Try these gluten free caramel slice bars, keto plum crumble bars or these blood orange chocolate cupcakes.

If you have any leftover white chocolate, then you should definitely make these white chocolate covered strawberries!

❤️Why you'll love this

• Large cookies: These cookies are gigantic, and we love it! They're soft and super chewy.
• Refined sugar free, gluten free, and low carb: Since these cookies are made with almond flour and an excellent sugar substitute, they are totally gluten free and low carb at 7 net carbs and 3 grams of sugar per (gigantic!) cookie.
• Amazing recipe: If you need a rich and decadent dessert with a hint of fresh and tart flavors, you're in luck. This recipe has been tested numerous times to get them just right! Side note, if you're a big fan of raspberry and white chocolate, make sure to check out this keto white chocolate raspberry tart!
• Perfect for special occasions: These delicious cookies can be enjoyed anytime. The best part about this recipe is probably the fact that they are great for special occasions too! Think, the holiday season with the red color that is produced by fresh raspberries, or Valentine's Day for a perfect decadent treat.

🍪Ingredients

Here are the ingredients you will need.

✏️Ingredient Notes

Here is a list of ingredients, you can see the recipe card for quantities.

• Sugar free sweetener of choice - Use something that bulks and bakes like white sugar or brown sugar. We recommend using a mixture of a brown sugar replacement, and a granular sugar replacement for the best results. The brown sugar replacement adds a slight caramel like flavor to the cookie dough.
• Unsalted butter - Melted and slightly cooled. We prefer melted butter to beat with the sweetener. The melted butter can even be slightly warm, just not hot.
• Cream cheese - Room temperature or softened.
• Pure vanilla extract
• Eggs - Room temperature.
• Almond flour & coconut flour - Our preferred gluten free and low carb flour. Bob’s Red Mill Super-Fine Almond Flour is just that, super finely ground, so you’re not going to get a bunch of grainy bits. We also use a bit of Bob’s Red Mill coconut flour for the perfect balance in texture. Make sure you don’t substitute the almond flour for coconut flour however. Coconut flour is very drying, and is not a 1:1 substitute for almond flour.
• Kosher salt
• Baking soda
• Xanthan gum - For binding the cookies together. Since they are gluten free, the xanthan gum helps hold the cookies together. If you decide to skip this part, just be aware that the cookies may be a tad but more crumbly.
• Fresh raspberries - Chopped into small pieces. We do recommend fresh if possible. We tested this recipe multiple ways and found that fresh raspberries came out on top over freeze dried and frozen.
• White chocolate chips - Use your favorite sugar free white chocolate chips or a white chocolate bar that is cut into small pieces. Most will go into the batter but reserve some for topping at the end.

📖Instructions

🔪Prep work

• Wash fresh raspberries and drain them well a couple of hours before preparing the cookie dough so the water can drain off.
• Allow eggs and cream cheese to sit out at room temperature.
• Prepare baking sheets with parchment paper or silicone mats.
• Position a metal rack in the oven to the center rack for when you go to bake the cookies later.

Sift almond flour, coconut flour, xanthan gum, kosher salt, and baking soda into a bowl and set aside.

In a stand mixer or large bowl, add melted butter and sweeteners. Cream together sweeteners and melted butter until light and fluffy, about 5-7 minutes with a paddle attachment or handheld mixer.

Add in cream cheese, and vanilla extract. Continue mixing on medium speed for about 5 more minutes. Scrape the bowl once and mix again to ensure everything is fully incorporated.

Now, add in eggs one at a time over medium speed and mix until completely combined.

Gently fold the dry ingredients into the wet ingredient mixture with a hand mixer on medium speed. Scrape the sides of the bowl once more, and mix again until the cookie dough is completely combined.

Using a rubber spatula, gently fold in the white chocolate chips, reserving some for topping the cookies later on.

Once white chocolate chips are incorporated, very gently fold in the raspberries. This will take about 2-3 folds Be careful not to stir too much at this point, as the fresh raspberry juice will stain the batter a slightly blue or purple color.

Chill the cookie dough for about 30 minutes before baking to help prevent spreading.

Preheat the oven to 350°F after chilling time for the cookie dough is complete. Using a large cookie scoop, scoop out large pieces of dough.

Add to a prepared cookie sheet leaving lots of space in between each cookie. Since these cookies are so large we only baked 5 at a time.

Hint: You can roll the cookies slightly if you want like we did. We don't like to roll them too perfectly because we like the organic mounds and the shape they create when we bang the baking sheet later on in the baking process.

Bake the cookies for 10 minutes, then remove them from the oven and bang the pan hard about 5 times on the counter. This creates amazing ripples.

After banging the pan you can also add the remaining white chocolate chips to the top of the cookies, and return them to the oven to bake for another 5-7 minutes until just set.

Pro tip: Find out more here about the viral pan banging method, introduced by Sarah of the Vanilla Bean Blog to find out how she invented the perfect method for lovely crinkles in your cookies!

Use a cookie cutter to shape or "scoot" the cookies as soon as they come out of the oven while they are still nice and hot. This is how we created a lovely and perfectly round cookie.

Allow the cookies to cool for about 10 minutes on the baking sheet so they can set before transferring them to a cooling rack to cool completely. That's it! Enjoy!

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🥣Storage

Store in an airtight container at room temperature for up to 3 days, then transfer to the fridge for an additional 3 days.

To freeze the cookie dough, scoop it into balls and place it in a freezer-safe plastic bag. Bake when you're ready. We don't recommend freezing after baking.

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