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Everyone loves this classic cookie made keto! This recipe for keto white chocolate macadamia nut cookies tastes just like the real thing, complete with white chocolate chips and a moist and chewy texture, just how they should be. Perfect for dipping in low carb milk!
If you love white chocolate chips as much as I do, you’ll want to check out this raspberry white chocolate popsicles recipe, too. I promised you more keto white chocolate recipes earlier this year, and I’m here to deliver.
And these cookies wouldn’t be possible without my favorite keto white chocolate chips from ChocZero! They are sweetened with monk fruit, gluten-free, and taste amazing.
Not going to lie, I eat these chocolate chips out of the bag as a snack. But in a cookie? Even better.
Ironically enough, the packaging for ChocZero Sugar-Free White Chocolate Chips actually has a recipe for low carb white chocolate macadamia cookies right on the bag, but you know me – I’m never satisifed without my own version of a recipe. So, I started from scratch and made my own.
This sugar-free white chocolate macadamia nut cookie recipe is loosely based on my keto chocolate chip cookies, except I modified it to use keto brown sweetener and – of course! – macadamia nuts and white chocolate chips. They are soft, chewy, and brown-sugar-y delicious.
Get ChocZero Sugar-Free White Chocolate Chips Here
(Use code WHOLESOMEYUM for 10% off, just for Wholesome Yum readers!)
How To Make Keto Macadamia Nut Cookies
Let’s learn how to make keto white chocolate chip macadamia nut cookies!
- Beat butter and brown sugar. Use a hand mixer or stand mixer to beat together the butter and brown sugar, until soft and fluffy.
FYI: Creaming butter and sweetener together creates tiny air bubbles, for the perfect cookie crumb later. I use the same technique for most of my keto cookie recipes, including shortbread cookies and cream cheese cookies.
- Add wet ingredients. Beat in an egg and vanilla.
- Add dry ingredients. Beat in almond flour, 1/2 cup at a time, along with some salt.
- Add xanthan gum. Sprinkle the xanthan gum over the cookie dough, then mix in with hand mixer.
TIP: It’s important to lightly sprinkle xanthan gum, don’t dump in one clump! It will clump together if you do that.
- Add chocolate and nuts. Fold in the ChocZero white chocolate chips and chopped nuts.
VARIATION: Fold in some keto dried cranberries. They pair perfectly with the white chocolate and macadamias.
- Place cookie dough onto cookie sheet. Using a medium cookie scoop, drop tablespoonfuls of dough onto the prepared cookie sheet. Flatten each cookie gently.
- Bake. Bake cookies until edges are golden.
TIP: Let the cookies cool completely before moving. They will firm up as they cool, and may break if you try to move them while they are too warm. If you want a warm cookie, you can reheat it gently after it cools and firms up.
Keto White Chocolate Macadamia Cookies FAQs
How many carbs in a white chocolate macadamia nut cookie?
Each cookie in this keto white chocolate cookie recipe has just 3 grams net carbs. Compare that to the 37 net carbs in a non-keto version.
Are white chocolate macadamia nut cookies keto?
Regular ones definitely are not – they are loaded with wheat flour and sugar. Fortunately, these are perfectly keto-friendly white chocolate macadamia nut cookies.
Can you use a different sweetener?
Possibly, but it’s not recommended. For the best keto white chocolate macadamia nut cookies that end up soft and chewy, you need this keto brown sweetener. It has the moisture and flavor of brown sugar, and others just won’t do that.
Can you make this keto macadamia nut cookie recipe with coconut flour?
No, unfortunately coconut flour isn’t an easy swap for almond flour. You’d have to make a number of other ingredient changes to make that work, so I can’t make a recommendation without testing.
For best results, use super fine blanched almond flour like this.
Can you use milk or dark chocolate chips?
Absolutely! ChocZero also makes dark chocolate chips and milk chocolate chips that you can use the same way.
Keto White Chocolate Macadamia Nut Cookie Storage Instructions
Can you make the cookies ahead?
Yes, you can definitely make these keto white chocolate macadamia nut cookies ahead!
How to store almond flour macadamia nut cookies
Store these cookies in the pantry for 3-4 days.
Can you freeze sugar-free macadamia cookies?
Yes, if you won’t eat these cookies within a few days, store them in the freezer for 2-3 months in a freezer bag.
More Keto Cookie Recipes
If you like this sugar-free white chocolate macadamia nut cookies recipe, you might also like some of these other keto cookie recipes:
- Keto Chocolate Cookies – Just 6 ingredients in these easy, double-chocolate cookies.
- Coconut Flour Sugar Cookies – These work for any holiday (or as an everyday treat!), just switch up the sprinkles and frosting color. Or if you prefer shortbread, try coconut flour shortbread cookies.
- Low Carb Peanut Butter Cookies – Just 4 ingredients to make this cookie classic.
- Keto Chocolate Chip Cookies – These are the best keto chocolate chip cookies ever! Made in just 10 minutes prep.
- Peanut Butter Chocolate Chip Protein Cookies – Chewy, delicious, and flourless! These protein cookies are made in one bowl and with just 6 ingredients.
I love tossing ChocZero dark chocolate chips into pretty much all of the above!
Keto White Chocolate Macadamia Nut Cookie Recipe
Keto White Chocolate Macadamia Nut Cookies Recipe
Keto white chocolate macadamia nut cookies are ready in less than 30 minutes! They are soft and chewy, with that classic brown sugar flavor, buttery macadamias, and the most amazing sugar-free white chocolate.
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
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Use a hand mixer or stand mixer to beat together the butter and brown sweetener, until fluffy.
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Beat in the egg and vanilla extract.
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Beat in the almond flour, 1/2 cup (118 mL) at a time, and the salt.
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If using xanthan gum, sprinkle (don't dump) it over the cookie dough, then beat in using the hand mixer.
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Fold in the chocolate chips and chopped nuts.
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Use a medium cookie scoop to drop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they only spread a little and don't thin out during baking, so make them as thin as you want them when done.)
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Bake for about 12 minutes, until the edges are golden. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.
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Recipe Notes
Serving size: 1 2.5-inch cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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12 Comments
Michelle
0I am not a sweet tooth but would use 1/3 cup sugar next time and leave out the xanthum gum as I just don’t like the texture it gives.. I just don’t flatten them as much.
Dottie Bacon
0This recipe is easy, and the results are amazing. Soft, sweet and rich! I’ll have to freeze them so I won’t eat the entire batch myself! Thanks for the delicious recipes! I love baking, and when I started keto, I thought that was all off the table. NOT SO!!! Thank goodness! These cookies are a hit in my book! YUMMY!
abcassells@gmail.com
0Hi Maya, I was anxious to try this recipe out. I did not have the Brown Monk Fruit Allulose blend on hand. I used plain Allulose and only 2 1/2 cups of almond flour. I don’t know how doing this changed the original recipe taste or texture but these turned out fantastic. Two very big thumbs up. Thanks for a great recipe.
Cheri
0Hi Maya. I made these for the first time the other day, and WOW!!!!! They were absolutely delicious. I made my own brown sugar using granular monk fruit and black strap molasses and the result was amazing. I couldn’t tell the difference. I froze them and let a couple of them come to room temp, and the taste and texture was just as good as freshly made ones. Nobody in my house likes stuff that is healthy, so all of the cookies were all mine. lol. Next time, (and there will be one), I will double the recipe. Thank you for this delicious recipe.
Kerensa Hughes
0Ok I was soooo skeptical because this recipe has no baking soda or powder and I was terrified I was wasting 3 cups of extremely expensive almond flour BUT WOW these are delicious. I had to use Brown Swerve, 12-13 min worked perfectly and it made 25 cookies exactly using a small cookie scoop and flattening. Delicious and chewy. I can’t believe they’re chewy! I have made so so so many cookies with almond flour And xantham that weren’t chewy. So impressed. Will share!
Lauren Johnson
0Ugh these are so good! Darn you WY, I’ve already had 5. Absolutely delicious. Thank you for the recipe!!
Nathalie Deslauriers
0Hello there, can I use brown swerve? I can’t get your products in Canada… 🙁 I also have Lakanto golden monk fruit. Just not sure what would be best to use in this recipe. Thanks!!
Wholesome Yum M
0Hi Nathalie, You will get a different result using these sweeteners, but I think the best of the two options you have would be Swerve Brown. Your cookies will likely be more crisp, but the recipe will still work.
Joan
0Very easy to make & an instant hit with everyone! I used Swerve Brown & baked for 14min. Perfect cookies!
Judy Banas
0This recipe was so easy to make. I forgot the xanthum gum…so the resulting texture was probably off, but they passed the husband test and they didn’t even last a week between the two of us.
LINDA Gilbert
0These are so close to regular cookies! Everyone loved them. couldn’t tell they were sugar and flour free.
Nellie Tracy
0These cookies are delicious! Love love love them!