Keto White Chocolate Macadamia Nut Cookies Recipe
Soft and chewy keto white chocolate macadamia nut cookies with buttery roasted nuts and sugar-free white chocolate chips. Low-carb, easy to make, and taste just like the classic bakery version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar substitute (monk fruit/erythritol blend)
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1/4 cup granulated sweetener (allulose or erythritol)
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1 large egg
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1 tsp vanilla extract
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2 cups super fine almond flour
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2 tbsp coconut flour
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1 tsp baking powder
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1/4 tsp salt
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3/4 cup sugar-free white chocolate chips
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3/4 cup macadamia nuts, roasted and chopped
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a mixing bowl, cream butter, brown sugar substitute, and granulated sweetener until light and fluffy.
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Beat in egg and vanilla extract until smooth.
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In a separate bowl, whisk almond flour, coconut flour, baking powder, and salt.
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Slowly add dry ingredients into wet mixture and stir until a thick dough forms.
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Fold in white chocolate chips and macadamia nuts.
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Chill dough in the fridge for 30 minutes.
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Scoop dough onto baking sheet, spacing cookies about 2 inches apart.
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Bake for 10–12 minutes until edges are golden but centers are soft.
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Cool cookies on baking sheet for 10–15 minutes before moving to a rack.
Notes
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Chill dough for best texture and shape.
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Use super fine almond flour, not almond meal.
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Store in airtight container for 3–4 days or freeze for up to 2 months.
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For a bakery look, press a few extra chocolate chips and nuts on top before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 Sugar: 1g Sodium: 70mg Fat: 15g Saturated Fat: 6g Unsaturated Fat: 8g Trans Fat: 0g Carbohydrates: 4g Fiber: 2g Protein: 3g Cholesterol: 20mg