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Recently I walked past a Subway restaurant and got such a flashback.
When I first got into the “fitness lifestyle” and was trying to lose weight me and my boyfriend used to go to Subway quite a lot.
We also saw the commercials of the guy who lost like 200 pounds while only eating Subway sandwiches and at that time I didn’t really know what I was doing and didn’t know about the ketogenic lifestyle.
Subway sandwiches were quite cheap back then and it often was the meal of our choice when we got back from our training.
But one thing was always quite dangerous when we were there: the cookies called for me.
Actually, they were screaming for me.
Because I was only living the standard “low carb fitness chicken breasts and broccoli”-lifestyle and had not yet discovered the craving-free bliss of the ketogenic diet I screwed up so many times because I couldn’t resist and binged on these damn delicious Subway cookies right after coming from my training.
One of these cookies blew my calorie count for the day big time.
But I just couldn’t resist, they were so chewy and delicious and everything my sugar-addicted body wanted.
Well, not anymore.
Thankfully, I got myself under control a lot more these days than back then when I first tried to lose weight.
I don’t get these feelings quite as intense as I did then but I still felt a bit of nostalgia when I walked past the Subway shop the other day.
Long story short, I got the great idea to try to recreate some of my favorite subway cookies.
And the macadamia cookies were always my favorite of the favorites.
These raspberry macadamia keto cookies are inspired by the raspberry macadamia cookies from Subway and I think I did a pretty good job recreating them!
Granted, they aren’t as chewy as the original but well, they are 100% keto-friendly and actually good for you – so I think a few trade-offs are absolutely fine.
With only 1.7g net carbs per cookie, they won’t kick you out of ketosis and you can whip them up in about 20 minutes, which is just plain awesome.
You probably never had the same unhealthy obsession with subway cookies that I did but I still think you will enjoy these little guys!
OTHER KETO COOKIES:
Keto Pecan Snowball Cookies Keto Chocolate Crinkle Cookies Keto Jam Thumbprint Cookies Keto Vanilla Crescent Cookies Keto Cinnamon Star Cookies Keto Coconut Macaroons
MACADAMIA RASPBERRY KETO COOKIES INGREDIENTS:
(You can find the exact amounts needed on the recipe card at the end of this post.)
in my opinion, the BEST keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!
Even though I’m a bit biased towards erythritol, you can use other granulated keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Simply taste a tiny amount of the mass before oversweetening it and adjust accordingly.
I highly recommend using frozen raspberries and not fresh ones.
Frozen raspberries won’t mush into the dough as quickly as fresh ones.
If you use fresh ones, your dough will be colored by them and you won’t get any raspberry “patches” but rather cookies that are entirely pink.
The taste will be affected as well.
Before adding them to the dough, you should chop them roughly.
HOW TO MAKE RASPBERRY MACADAMIA KETO COOKIES:
1. Mix the ingredients for the dough:
Preheat the oven to 350°F/180°C.
Mix all of the ingredients except for the frozen raspberries and knead with your hands until you get a smooth and chunk-free dough.
After the dough has been mixed, add the frozen raspberries too and quickly knead everything with your hands until the raspberries are distributed evenly throughout the dough.
Make sure to not knead for too long because the raspberries will melt and your dough may become mushy and completely pink.
2. Form cookies:
Form 8 balls that are equal in size. You may want to use a cookie scoop for this part but you can also easily use your hands.
Place the balls on a baking tray lined with parchment paper and press them down with the palm of your hands.
“Repair” any large crinkles you may have gotten from the pressing.
3. Bake in the oven:
Bake in the preheated oven for approx. 10 minutes.
☝︎ Keep an eye on the cookies while they are in the oven!
In my experience, almond flour tends to burn faster than wheat flour.
4. Serve:
Let the cookies cool down completely before enjoying them with a hot cup of tea or coffee.
Don’t worry if the cookies seem “mushy” when they are fresh out of the oven, that’s normal and they will harden once they cool down.
CHECK OUT THIS POPULAR RECIPE AS WELL: (VIDEO)
(Video moves to the top of the post on desktop.)
Nutrition Info:
One raspberry macadamia cookie has 1.7g net carbs (4.2g total carbs and 2.5g dietary fiber), 12.6g fat, 7.3g protein, and 156 calories.
One of the cookies I made had a weight of approx. 1 oz (30g) and I got approx. 8 cookies out of the recipe.
The nutrition info per cookie may vary if you make bigger or smaller cookies.
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
HOW TO STORE THE KETO COOKIES:
Store in a cookie jar or cookie tin for approx. 4-5 days.
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
These delicious macadamia raspberry cookies are 100% keto-friendly and guilt-free!
Easy to make, super comforting and ready within 20 minutes.
Preheat your oven to 350°F/180°C.
Mix all of the ingredients except for the frozen raspberries in a large bowl and knead the dough with your hands until you get a smooth mass.
Add the frozen raspberries as the last ingredient and knead them roughly into the dough.
Make sure to avoid kneading the dough for too long after the raspberries are added because they may melt and turn the dough pink (and we're going for beautiful pink patches instead of a whole pink cookie.)
Form 8 balls that are all about the same size.
Place them on a baking tray lined with parchment paper and press the balls down with the palm of your hands.
"Repair" any large crinkles you may get after pressing down.
Bake in the oven for approx. 10 minutes.
Make sure to keep an eye on the cookies because, in my experience, almond flour tends to burn really fast!
Let the cookies cool down completely before enjoying them with a hot cup of tea or coffee!
Store in a cookie tin or cookie jar for approx. 4-5 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 cookie (approx. 1 oz/28g)
Servings 8
- Amount Per Serving
- Calories 156
- % Daily Value *
- Total Fat 12.6g20%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 2.5g10%
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Mix all of the ingredients except for the frozen raspberries in a large bowl and knead the dough with your hands until you get a smooth mass.
Add the frozen raspberries as the last ingredient and knead them roughly into the dough.
Make sure to avoid kneading the dough for too long after the raspberries are added because they may melt and turn the dough pink (and we're going for beautiful pink patches instead of a whole pink cookie.)
Form 8 balls that are all about the same size.
Place them on a baking tray lined with parchment paper and press the balls down with the palm of your hands.
"Repair" any large crinkles you may get after pressing down.
Bake in the oven for approx. 10 minutes.
Make sure to keep an eye on the cookies because, in my experience, almond flour tends to burn really fast!
Let the cookies cool down completely before enjoying them with a hot cup of tea or coffee!
Store in a cookie tin or cookie jar for approx. 4-5 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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I’m new to keto baking, so learning from mistakes. I didn’t have raspberries so I used fresh strawberries. They didn’t firm up immediately, but did after cooling. They were delicious! Thanks for the recipe!
I just made these cookies. They are delicious, but the dough ran into a flat circle. Any suggestions? Thanks!
I’ve always put some of the flour mix or powdered sugar on any fruits used in any recipe. It keeps them from going to the bottom of whatever you are making as well as separate instead of clumps of fruit. I love the combination of macadamia nuts with raspberry!! Thanks for the recipe!!
That’s such a great tip, thank you, Christine!
I’ve always had some trouble with that.
I will try it out the next time I’m making something with fruit.
Thank you and much love
Uliana 🙂
These were amazing. I also ended up cooking them for longer (18m with Simple Truth almond meal was perfect), but the end result was the closest thing to a traditional cookie I’ve had in months. Excellent recipe.
That’s so awesome!
Thank you so much for leaving such a nice comment. 🙂
I’m very happy they turned out great for you!
Much love
Uliana 🙂
Do you think adding some xanthan gum would be a good idea? And if so how much? Looking to make these with a little chewy texture to it!
Hey!
I’m afraid I can’t give any recommendations about adding xanthan gum because I’ve never tried it before.
I think you could try adding a bit to the dough but I’m not sure how it would affect the outcome.
If you try it, it would be great if you could let us know how they turned out! 🙂
Much love, Uliana
Another great recipe and success!
These were delicious and very easy to make.
Many thanks!
Thank you so much!
Always makes me very happy to read! 🙂
Much love, Uliana
I used a food scale to measure out all the ingredients and even after 10 extra minutes at 350°, my cookies were still very doughy. Any recommendations or thoughts on what might have happened? They definitely didn’t feel done after 10 mins in the oven.
Hey!
Did you let them cool down afterwards?
It’s normal that they still feel “mushy” when they’re fresh out of the oven. Usually they will harden up once they cool down.
I did end up transferring them to the fridge after seeing the note in your recipe. I did bake them for probably 25 minutes and they firmed up nicely in the fridge! I’m wondering if maybe altitude affects cooking time? The flavor is awesome and I’m making a second batch right now.
Hey! 🙂
To be honest I’m not sure if altitude could affect the cooking time but it could be a possibility?
I also thought about the fat content of the almond flour – I used different almond flours over time and the one I use now is reduced in oil and rather dry (which I enjoy because it’s almost like “normal” flour) and maybe that reduces the cooking time as well.
Nevertheless, I’m very glad you liked the final cookies and that you’re even making a second batch, regardless of the baking time! 🙂