Wet Mix

1.   Into a large mixing bowl, or the bowl of a stand mixer (use paddle attachment), add the butter and the sweetener. Whisk for 2 to 3 minutes to cream to a pale yellow

2.   Add the whisked eggs one at a time, beating to combine. Add the lemon zest and vanilla and beat for 1 minute

Dry Mix

3.   To the same bowl, add the almond flour, beating to combine. Add either the coconut flour or the whey protein powder, and the glucomannan and salt. Beat for 1 minute

4.   Fold in the white chocolate chips and macadamia nuts. Scoop out with a 1 tbsp scoop or a weight of 28.5 g. Roll into a ball. Transfer to parchment lined cookie sheet, leaving about 2 inches or 5 cm space for expansion between cookies. Place into the freezer for 30 minutes until cookie dough has frozen to a solid before baking. This will allow flavors to combine and develop and will prevent the butter from spreading while baking. NOTE: extra frozen dough balls can stored in a freezer safe, airtight container for several months

Baking

5.   Bake in the preheated oven (350 F or 180 C) for 8 – 10 minutes. Remove immediately and let cool in cookie sheet for 10 minutes before transferring to a wire cooling rack. Let cool completely for best texture. Store in an airtight container in your refrigerator for several days. Alternatively, the dough balls or the baked cookies can be frozen for several months