Keto Macadamia Nut Cookie Base with Kiwi & Cream Recipe
A keto dessert made with a buttery macadamia nut cookie base, topped with fresh kiwi slices and soft whipped cream. Light, crunchy, low-carb and refreshing.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
Cookie Base
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2 cups macadamia nuts (unsalted)
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1 cup almond flour
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4 tbsp butter, softened
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½ cup powdered erythritol or monk fruit
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1 egg
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1 tsp vanilla extract
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½ tsp baking powder
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Pinch of salt
Cream Topping
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1 cup heavy cream
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3 tbsp powdered erythritol (or to taste)
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½ tsp vanilla extract
Kiwi Layer
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2 ripe kiwis, sliced thin
Optional: chopped macadamias, sugar-free white chocolate drizzle, or unsweetened shredded coconut
Instructions
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Preheat oven to 350°F (175°C).
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Toast macadamia nuts for 6–8 minutes until lightly golden. Cool and crush into small crumbs.
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Mix butter and erythritol until creamy. Add egg and vanilla. Stir in almond flour, baking powder, salt, and crushed macadamias.
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Press dough into a parchment-lined 9×9 baking dish or muffin tins.
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Bake for 15–18 minutes until edges are golden. Cool completely.
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Whip heavy cream with erythritol and vanilla until stiff peaks form.
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Spread whipped cream over cooled cookie base. Top with kiwi slices.
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Garnish with extra nuts or coconut. Slice and serve chilled.
Notes
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Golden kiwi is sweeter and lower in carbs than green kiwi.
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Chill the dessert 30 minutes before serving for best texture.
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Store in fridge up to 3 days; add kiwi fresh if making ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 215 Sugar: 2g Sodium: 60mg Fat: 20g Saturated Fat: 8g Unsaturated Fat: 11g Trans Fat: 0g Carbohydrates: 5g Fiber: 2g Protein: 4g Cholesterol: 30mg