Low Carb White Chocolate Macadamia Nut Cookies | Keto Cookies
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Low Carb White Chocolate Macadamia Nut Cookies – Sugar Free Keto Friendly Cookies!
HOLY YUM, low carb white chocolate macadamia nut cookies are one of my all-time favorite cookies! And, considering my love for cookies is pretty much on par with Cookie Monster’s, that’s kind of a big deal. But, the chances of finding LOW CARB white chocolate macadamia cookies? Slim to none!
Or, even just finding some cookies made with clean ingredients?? Forgedda ‘bout it!! At least…until NOW. Unbelievably buttery, ultra-nutty, AND only one gram of sugar?? Low carb white chocolate macadamia nut cookies for the win-win-win!
Whether you came here looking for low carb white chocolate macadamia nut cookies specifically, or if you’re just on the hunt for clean, gluten free, paleo cookies—your quest ends here. Heck, you’re in the right place if you’re searching for the BEST white chocolate macadamia nut cookies—low carb or not.
(Oh yeah, and you can find even more clean, paleo, low carb cookies recipes just like this in my FREE eBook!)
Can Low Carb White Chocolate Macadamia Nut Cookies be BETTER than Traditional?
Short answer: yes. And this low carb macadamia nut cookies recipe is proof! Seriously, in a blind taste test, nobody would guess that these are low carb cookies. Or paleo, or grain free, or any kind of healthy cookies.
That’s because, in the process of crafting low carb white chocolate macadamia nut cookies, a few ingredient substitutions need to be made. And, those lower-carb, higher-fat ingredients actually make these keto cookies BETTER than the traditional recipe. I kid you not.
And, if you have a hard time tracking down some low carb or sugar free white chocolate chips, don’t worry—me too. Traditional white chocolate is pretty much just sugar!
But, you can keep your low carb white chocolate macadamia nut cookies ultra clean and sugar free with my recipe for homemade sugar free white chocolate chips. Clean, easy, and only 4 ingredients!
Go NUTS—for Low Carb Cookies with Almond Flour!
By ditching the refined flours and making your low carb cookies with almond flour, you pack SO much more nutritious fuel into these goodies. Not only does it help to cut carbs, but it also adds plenty of satiating fats and dietary fiber!
Plus, almond flour was truly DESTINED to make its way into low carb white chocolate macadamia nut cookies. With its nutty flavor and denser, crumblier texture, it takes this low carb cookies recipe to a whole new level of sweet-and-savory comfort. You’ve never had macadamia nut cookies that are THIS ultra-nutty!!
And, that dense texture and savory taste from the almond flour is really the perfect pair for creamy, fat-rich macadamia nuts. Macadamias have a toothsome, buttery texture and a slight sweetness, pumping up the indulgence in these cookies even more.
Better yet, making low carb white chocolate macadamia nut cookies is even easier. Macadamia nuts are one of THE best nuts you can eat on a low carb lifestyle. In just ¼ cup of macadamias, there’s a whopping 25 grams of fat and only 2 grams of net carbs!
Buttering Up your Keto Cookies
Best of all, with low carb and keto cookies, we NEED sources of fat to replace the carbs in traditional baked goods. So, no sense in holding back on the butter in these low carb white chocolate macadamia nut cookies!
In pretty much any cookie, butter is an essential ingredient if you want a soft and luscious texture. And, in a keto cookie, the wholesome saturated fats in butter also provide fuel for ketosis. Altogether, in one of these low carb white chocolate chip cookies, you can gobble up 14 grams of fuel-filled fats, and only one gram of net carbs!
Personally, I recommend choosing grass-fed butter (if you’re able), so you can pack more essential nutrients into your low carb cookies. Additionally, compared to butter from conventionally-raised cows, it’s richer in vitamins and minerals like vitamin K2. This can help lower the risk of dying from heart disease.
And, grass-fed butter is a far richer source of ALA—an inflammation fighting omega-3 fatty acid—as well as the energizing fats known as MCTs, like those found in coconut oil!
Nourishing & Totally Delicious
Between the almond flour, macadamia nuts, and grass-fed butter, these cookies are chock-full of nutty, buttery goodness! Plus, they’ve got the perfect balance of salty and sweet flavors.
By nixing the carbs and packing in more fat to make low carb macadamia nut cookies, the classic recipe actually becomes more flavorful, indulgent, and rich. Bake up a batch and see for yourself!
Low Carb White Chocolate Macadamia Nut Cookies
- 2½ cups almond flour
- ½ tsp baking soda
- ½ tsp baking powder
- salt, to taste (~½ tsp)
- ½ cup grass-fed butter, melted
- 2 eggs ½ cup erythritol, or sweetener of choice
- 2 tsp vanilla
- ½ cup sugar free white chocolate chips
- ½ cup macadamia nuts, roughly chopped
- Preheat oven to 350°F (180°C).
- In a mixing bowl, combine almond flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together butter, eggs, erythritol, and vanilla.
- Mix dry ingredients into the wet until a dough forms.
- Fold in chopped macadamia nuts and white chocolate chips. (If using homemade white chocolate chips, wait to add them until the very end!)
- Transfer dollops of dough onto a baking sheet lined with parchment. (I used a regular 4-teaspoon cookie scoop to portion my cookies!) Gently flatten each cookie on top—not so it’s flat as a pancake, but just so it’s not rounded on top.
- If using homemade white chocolate chips, quickly pull them out of the freezer and press them into the top of your dough dollops.
- Bake 12-14 minutes, until bottoms/edges begin to brown.
- Remove from oven and transfer to baking rack. Allow to cool 15 minutes before serving and enjoying!
- Yields ~26 low carb white chocolate macadamia nut cookies.
30 Comments on “Low Carb White Chocolate Macadamia Nut Cookies | Keto Cookies”
I love them! I copied this recipe months ago based on the reviews, but then I started telling myself that it really couldn’t be as good as regular macadamia nut cookies and kinda shelved the recipe.
Well, it was raining today in Philadelphia, so my original plans for the day was canceled — so I decided “what the heck” and pulled out the recipe and got to making. Less than an hour later I was biting into one of the most delicious macadamia nut cookie I’ve ever tasted!
Amazing! Thank you for trying our low-carb macadamia nut cookie recipe, Karen! It’s one of our favorites, too 🙂 We’re so glad they hit the mark and that the rainy day gave you an opportunity to try them!
Awesome! Thank you 🙂
Love the ingredients in this low carb white chocolate macadamia nut cookie recipe.
So glad you enjoyed! 🙂
Made these today…love love love them !!! Thank you for the recipe
So glad these turned out well for you, Judy! Thanks for trying the recipe 🙂
Great post. I was checking continuously this blog and I’m impressed!
Thank you and best of luck.
🙂 🙂 🙂
I added a teaspoon of guar gum for chewyness.
I didn’t have baking Soda so left it out and they still turned out great!
Nice idea! So glad to hear this recipe worked out for you 🙂 thanks for giving it a try!
Pretty! This was a really wonderful article. Many thanks for supplying this info.
I made this recipe again, and they turned out perfect this time!! I believe I had a measurement off the last time I made them, because they all ran together and turned into a sheet cake Perfect texture and consistency this time.
That’s so great to hear, Misty! Very glad to know it worked out for you 🙂 thanks for giving it another try!
I made the cookies with dark chocolate from Trader Joe’s that I chopped up. The cookies are very good. The flavor is excellent. Mine came out cakey. The next batch I will make crispy.
Awesome! Glad they turned out well and you enjoyed 🙂
The recipe didn’t say at what stage to mix in the macadamia nuts, I would assume that it’s when you do the white chocolate chips?
Good catch! Yes, stir in the macadamia nuts at the same time as the white chocolate chips 🙂
My cookies taste great, but turned out closer to a cake texture. Any suggestion?
Hi Misty, thanks for trying out the recipe! These cookies do definitely have a cake-y texture, and that’s in large part due to the low-carb grain-free flours: almond flour and coconut flour. They’re a bit fluffier in texture and don’t bake to the same dense, crisper texture as classic refined grain-based flours. There isn’t much of a solution that I can offer besides making traditional refined flour cookies, or try baking these cookies for a bit longer to get more of a crispy texture on the bottoms! 🙂
My family likes chocolate chips and no nuts so I just use this recipe for chocolate chip cookies.
That’s great! We’ve also got a recipe for low carb chocolate chip cookies, if you’re interested 🙂
Could I bake these as a cookie bar? If so, what size pan and bake time would you suggest?
You could potentially bake this recipe into a larger pan, but we haven’t personally tried that so I can’t speak to the exact adjustments that would be needed. I apologize! It will likely require a bit of experimenting & looking at other recipes
Great recipe and my kids love it!!!
Awesome!! So glad you like the recipe, and thanks so much for giving it a try 🙂
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Glad you’re enjoying and glad to have you here 🙂