Keto White Chocolate Macadamia Nut Cookies Recipe - Ketofocus (2024)

Low Carb White Chocolate Macadamia Nut Cookies Recipe

A fun twist to a traditional chocolate chip cookie is to make a keto white chocolate macadamia nut cookie. These cookies are buttery thanks to the low carb cookie base and macadamia nuts. These gluten free cookies are soft and have a delicate crumb with lighly crisp edges and are loaded with white chocolate chips and macadamias for the ulitmate keto cookie!

Sugar Free White Chocolate Chips

Of course, we need some sugar-free white chocolate chips to go in this keto cookie recipe. You can make your own keto white chocolate if you have the time and like making your own foods. Here is a recipe you should try for sugar free white chocolate. Luckily, there is a keto approved white chocolate you can purchase and not have to worry about making it on your own. My favorite brand of keto white chocolate chips are from ChocZero. Their chocolate chips are sugar-free and don’t contain sugar alcohols. You can use my affliate code KETOFOCUS to save 10% off your order.

Are Macadamia Nuts Keto?

Yes, macadmia nuts are keto approved. They are one of the most keto approved nut since they are high in fats and very low in carbs. One ounce of macadamia nuts has 21 grams of fat and 2 grams of net carbs. They are also very flavorful and go great in sweet recipes, like these keto white chocolate macadamia nut cookies.

Perfect Keto Flour Blend

My go-to keto flour combination is almond flour and coconut flour. Using this combination of gluten free flours creates a flour that bakes similar to all-purpose flour but without the excess carbs! I also prefer to use almond flour and coconut flour because they are available at most grocery stores.If you are allergic to nuts, I suggest using sunflower seed flour instead of almond flour. It bakes similar to almond flour and measures cup for cup with almond flour so it would be a direct substitution in this recipe.If you love a fine cookie texture, you should sift your dry ingredients together. Sifting the flours will break up any caking or clumps from the almond and coconut flours yielding a delicate crumb when you bake these keto cookies.

Oh No! My Cookies Spread!

An important step in this keto white chocolate macadamia nut cookie recipe is to refrigerate the cookie dough before baking. You can either refrigerate the dough as a big ball or scoop it out into cookies first, then refrigerate the baking tray before baking.Either way, refrigerating the keto cookie dough will keep the cookies from spreading as they bake. Plus, it gives the time for the flavors to meld together creating a tasty sugar-free cookie.

Freezing Keto Cookie Dough and Storage

If you want to make up these keto cookies ahead of time or even the cookie dough ahead of time, you can! For the dough, simply store it in the refrigerator or the freezer until you are ready to bake them. In the refrigerator, the sugar-free cookie dough will stay fresh for up to 4-5 days. In the freezer, you can keep the dough in there for up to 3 months.After you have baked your low carb cookies, I recommend storing them in an air tight container at room temperature.

1. No eggs or leavening?

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   1. Nope. It doesn’t need it.

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2. What can be subbed for monk fruit -coconut sugar?

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   1. Yes, it can.

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3. These are amazing! I substituted the monk fruit for the Now organic Monk Fruit Extract Powder as the other kind upsets my stomach. But other than that these are fantastic! Thank you for sharing!!!

   

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4. I see someone else asked you about an egg? And your reply is no, I made them tonight and they just fell apart, after completely cooling for over an hour. I’m sure after the butter rehardens in the refrigator they will hold together better. But I wanted a cookie to set on counter for a couple of days. I followed your instructions to a tee, what happened? Do yours hold together?

   You do not have to post this inquiry but I would appreciate an answer from you. Thank you In advance, Chris.
   Btw I love your recipes. And these cookies, falling apart or not are delicious.

   

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   1. I’m so sorry yours are falling apart. I have made these several times with no issues falling apart. You have to let them cool completely until they are room temperature. I’m not sure what is happening if yours are falling apart. Maybe decrease the amount of butter? I’m glad you are enjoying the recipes.

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5. Cann I leave out “monk fruit«?

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   1. You don’t have to add a sweetener or you can use the sweetener of your choice

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   2. Have made these many times..Recently tried with brown sugar substitute.. Oh my..deeper profile flavor…loving you and your recipes..

      

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6. I made these today. I didn’t have any white chips so I used what I had which were Lilys Salted Caramel chips ( my favorite chips!). My cookies didn’t come out as nice or as perfect as yours. They were a little dry and then when they were done baking, they were a wee bit greasy. I let the cookies cool for about 3 hours ( maybe longer) because I didn’t want them to fall apart. ( They didn’t 🙂 ) Having said all that, I finally had one and WOW are they ever good! It didn’t fall apart, they weren’t greasy, they were melt in your mouth perfect! The combination of macadamia nuts and chocolate chips is such a delicious combination. Thank you so much for a yummy recipe and FINALLY …one that doesn’t include eggs So thank you for that as well!

   

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