Keto Macadamia Nut Cookie Base with Kiwi & Cream Recipe

Most cookie recipes are born from accidents in kitchens. This one came to life on a quiet Sunday afternoon when I wanted something sweet but still keto-friendly. I had macadamia nuts sitting in a jar, half a block of cream cheese waiting to be used, and a couple of kiwis ripening faster than I could eat them. The idea of mixing the buttery crunch of macadamia cookies with tangy kiwi and whipped cream hit me like a happy accident. And believe me, this base-cookie-dessert mash-up will make you wonder why you didn’t try it sooner.

It isn’t just a cookie. It’s a dessert that looks like something from a bakery but is easy enough for anyone who can use an oven and a whisk. The macadamia nut base is firm, crunchy, slightly sweet, and perfectly keto-approved. Then you top it with fresh kiwi slices and a soft blanket of cream. Each bite gives you a mix of crunchy, nutty, tangy, and smooth.

If you’ve been hunting for a low-carb dessert that feels fresh and not heavy, you just found it.

Why macadamia nuts?

Macadamia nuts are like the rich cousin of almonds. They’re buttery, soft yet crunchy, and naturally lower in carbs compared to other nuts. Perfect for keto baking. Unlike walnuts or pecans that can turn bitter when baked, macadamias stay mellow and sweet. Their fat content also keeps you full longer, which is half the battle when you’re trying to avoid sugar spikes.

And let’s be honest: macadamia nuts just feel fancy. When you say you made a macadamia cookie base, people automatically raise their eyebrows like you’ve pulled off a professional pastry.

The kiwi twist

Now I know what you’re thinking. Kiwi isn’t the first fruit people throw into keto recipes. True. Most keto-friendly desserts stick to berries because they’re lower in sugar. But here’s the thing: kiwi, especially the golden variety, is surprisingly lower in carbs compared to fruits like bananas or grapes. And when used in moderation, it adds a tart edge that balances the richness of the cream and nut cookie base.

Think of it like that one friend who always lightens the mood in a serious room. Kiwi is the friend that makes the dessert less heavy, more refreshing, and not just another nut-and-cream combo.

What you’ll need

Let’s talk ingredients. This recipe is flexible, but to stay keto-friendly, we stick with low-carb sweeteners and fat-rich ingredients. Here’s what goes into the cookie base and the topping:

For the cookie base:

• 2 cups macadamia nuts (raw or roasted, unsalted)

• 1 cup almond flour

• 4 tbsp butter (softened)

• ½ cup powdered erythritol or monk fruit sweetener

• 1 large egg

• 1 tsp vanilla extract

• ½ tsp baking powder

• A pinch of salt

For the cream topping:

• 1 cup heavy cream

• 3 tbsp powdered erythritol (adjust to taste)

• ½ tsp vanilla extract

For the kiwi layer:

• 2 ripe kiwis (green or golden, sliced thin)

Optional garnish: extra chopped macadamia nuts, shredded unsweetened coconut, or a drizzle of sugar-free white chocolate.

Step-by-step instructions For Macadamia Nut Cookie Base with Kiwi & Cream

Step 1: Prep your nuts

If your macadamia nuts are raw, give them a quick toast in the oven at 350°F for about 6-8 minutes. Toasting wakes up their buttery flavor and makes them crunchier. Don’t overdo it or they’ll burn quickly. Once toasted, pulse them in a food processor until they’re small crumbs, but not powder. You want little chunks for texture.

Step 2: Make the cookie dough

In a mixing bowl, cream together softened butter and erythritol until light. Add in the egg and vanilla. Stir in almond flour, baking powder, salt, and crushed macadamias. The dough should feel sticky but not wet.

Step 3: Shape the base

You can either make individual cookie bases using muffin tins (like mini cheesecakes) or spread the dough in a parchment-lined 9×9 baking dish. Press it down evenly with the back of a spoon.

Step 4: Bake

Bake at 350°F for 15-18 minutes until the edges are golden. The center may look slightly soft but will firm up as it cools. Let it cool completely before adding toppings, or you’ll have melted cream disaster.

Step 5: Whip the cream

In a chilled bowl, whip heavy cream with erythritol and vanilla until stiff peaks form. Taste and adjust sweetness.

Step 6: Assemble

Spread a generous layer of whipped cream on the cooled macadamia cookie base. Arrange kiwi slices on top like little jewels. Sprinkle extra chopped macadamias for crunch.

Slice into bars, squares, or scoop them out if you went with muffin cups.

Texture & flavor profile

What makes this dessert special is the play of textures. The cookie base is crunchy and buttery, the whipped cream is airy and soft, and the kiwi gives it a juicy bite. It’s not overly sweet, which is refreshing compared to sugar-heavy desserts. Instead, it feels balanced—like the kind of treat you can enjoy without feeling weighed down.

Keto benefits

If you’re serious about sticking to low-carb eating, this dessert fits the bill:

• Macadamia nuts provide healthy fats and fiber.

• Almond flour keeps it grain-free and keto.

• Erythritol sweetens without raising blood sugar.

• Heavy cream adds fat and creaminess without carbs.

• Kiwi (moderation) gives vitamins C and E, plus antioxidants.

The entire recipe has a fraction of the carbs you’d find in a traditional cookie bar.

Tips for success

• Chill before serving. Pop the assembled dessert into the fridge for 30 minutes. The cream sets and the flavors blend beautifully.

• Golden kiwi over green. If you can find golden kiwi, it’s sweeter and lower in carbs than the green variety.

• Don’t skip the salt. A tiny pinch in the cookie dough sharpens the sweetness and makes the flavors pop.

• Make ahead friendly. Bake the base a day before, store airtight, then add cream and kiwi before serving.

• Play with toppings. Add sugar-free coconut flakes, or a tiny drizzle of 90% dark chocolate for drama.

Variations

• Berry version: Swap kiwi for raspberries or blackberries if you want to play it safe with carbs.

• Tropical feel: Add shredded coconut to the cookie base and top with kiwi + lime zest.

• Cheesecake vibe: Mix cream cheese into the whipped cream for a thicker topping.

• Holiday spin: Use cranberries and nuts on top instead of kiwi for a seasonal dessert.

Storing & serving

This dessert tastes best chilled. Store leftovers in the fridge, covered, for up to 3 days. The cookie base stays firm, but the kiwi might release some juice after day 2, so if you’re making ahead for a party, slice and add kiwi fresh.

Serve straight from the fridge with coffee, or after a hearty keto dinner to balance out heavier meats and cheeses.

Personal story

The first time I made this recipe, my partner was skeptical. “Kiwi on cookies? That sounds weird,” he said. But after his first bite, he went back for seconds before I could even plate the rest. My kids—who normally turn up their noses at anything labeled “keto”—didn’t even notice it wasn’t a regular dessert. That’s how you know it’s a keeper.

I’ve since taken it to family gatherings, and the reaction is always the same: people grab a piece because it looks pretty, then they ask me what’s in it. They expect sugar and flour. When I tell them it’s keto, they blink twice and then go for another slice.

Nutritional estimate (per serving, 12 squares)

• Calories: 215

• Fat: 20g

• Protein: 4g

• Net carbs: 3-4g (depending on kiwi ripeness and portion size)

Why it works for Pinterest

The colors do half the work. A nutty beige cookie base, topped with whipped cream that looks like soft clouds, finished with green kiwi slices that almost glow. It’s the kind of recipe people save for “summer desserts,” “low carb treats,” or “easy party sweets.” It looks indulgent but doesn’t take hours in the kitchen.

Conclusion

Keto desserts can get repetitive. You see the same cheesecake cups, mug cakes, and fat bombs over and over. This macadamia nut cookie base with kiwi and cream is a fresh way to shake things up. It’s light yet filling, pretty enough for a party but easy enough for a weekday snack.

Give it a try. Next time you want something sweet but keto-safe, skip the usual recipes and make this. You’ll thank yourself when you’re sitting with a chilled square of nutty crunch, whipped cream, and that refreshing zing of kiwi.

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