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At 1.9g carb per cookie, you won't believe how soft, chewy and easy these keto white chocolate macadamia nut cookies are. Learn how to make these nut free too with my substitution tips!
Table of Contents
Ingredients
Making this keto cookie recipe is extremely easy and doesn't require too many ingredients. I'll show you how to make the best soft and chewy white chocolate macadamia nut cookies from scratch!
- Almond Flour: This is the main flour used to make these cookies. You can also use coconut flour for a nut free alternative.
- Butter: Room temperature is what works. Use unsalted for best results.
- Allulose: This will give the cookies it's softness and chewiness.
- Sukrin Gold: This will give the cookies a boost of sweetness. Think of regular cookies using a mix of white and brown sugar.
- Xanthan Gum: Absolutely necessary. This will help the cookie dough stick together since there's no gluten in it.
- Egg: This will help the batter stick together.
- White Chocolate Chips: You'll want to use keto friendly chips for this recipe.
- Macadamia Nuts: Chopped will work better than hole.
You could also add or swap ingredients if you wanted to add toppings to your homemade white chocolate macadamia cookies.
You could add cranberries, use milk chocolate chips instead of white chocolate chips, add a chopped chocolate bar instead of chips and so on! There are so many changes you could do to this recipe.
Keto Friendly White Chocolate Chips
To make these sugar free cookies, you'll want to use keto friendly white chocolate chips. There aren't too many on the market that I know of, but here are two of my favourite brands.
Choc Zero: They also sell a variety of different flavors for chocolate chips, chocolate bars and more.
Lily's: This was the first company that started to sell keto chocolate and I used to buy them all the time, but they don't ship internationally anymore so I've been using Choc Zero ever since.
Homemade: You could also attempt making some homemade chips. Here is a white chocolate chip recipe from my friend Zuzana that you could try.
Sweetener Options
There are various sweeteners you could use for this recipe, but there are two things that you should remember before baking these cookies.
- For crispy and hard cookies: you'll want to use erythritol or a blend that uses erythritol. There are several brands like Lakanto, NOW, SoNourished, Bestie and more.
- For cake-like cookies: you'll want to use allulose, Bochasweet or a blend. Some brands include Wholesome, Sensato, Splenda, Bestie, Fitlane Nutrition and more.
- For chewy cookies: you'll want to use Xylitol. I normally just use the brand from NOW. Careful though as xylitol is highly toxic to dogs and cats so definitely don't use this if you have pets at home.
I personally prefer to mix different sweeteners to achieve the same results as sugar. Here are some different sweetener options that you can use to make these cookies.
For soft and chewy cookies
- ¼ cup allulose + ¼ cup sukrin gold/Lakanto golden
- ¼ cup allulose + ¼ cup erythritol + ½ tsp stevia powder/monk fruit powder
- ¼ cup xylitol + ¼ cup sukrin gold/Lakanto golden
- ¼ cup xylitol + ¼ cup erythritol + ½ tsp stevia powder/monk fruit powder
For cake like cookies
- ½ cup allulose + ½ tsp stevia powder/monk fruit powder
For crispy cookies
- ½ cup Lakanto Golden/Sukrin Gold/SoNourised
- ½ cup erythritol + ½ tsp stevia powder/monk fruit powder
Keto Flours
The main recipe was made using almond flour, but you could also use coconut flour or sunflower seed flour.
Almond Flour: You'll want to use 1 ¼ cup (150g) to make these cookies.
Coconut Flour: If you'd like to make nut free cookies instead, use 6 tablespoons (50g) of coconut flour instead.
Sunflower Seed Flour: You could also make it with sunflower seed flour which is normally a 1:1 replacement with almond flour. Just use 1 ¼ cup (150g) of sunflower seed flour for the same results.
How to Make White Chocolate Macadamia Nut Cookies
The first step to making my keto macadamia nut cookies is to cream the butter with the sugars, in this case Sukrin Gold and allulose. You'll want to cream it for a good 4-5 minutes.
Once that's creamed, you'll add the xanthan gum and egg and mix together. Then you'll add the almond flour, baking powder and mix again.
The next step is to add the white chocolate chips and chopped macadamia nuts. That will give you a thick batter that you can easily scoop.
If the batter is too soft, simply put it in the fridge for 30 minutes to chill before using.
This batter makes 16 cookies so you'll want to scoop about 2 tablespoons of cookie batter with an ice cream scoop and place on a piece of parchment paper or silpat mat.
Once you have your little balls of cookie dough on the parchment paper, you'll want to add a few extra white chocolate chips on top and press on the cookie to slightly flatten it.
The cookies will spread in the oven so make sure there's enough space between each cookie so that they don't stick to one another.
You'll want to cook the cookies at 180C/350F for 14 minutes and take them out of the oven to cool down completely before touching.
Troubleshooting Tips
My batter will not mix properly. It's lumpy.
Did you use room temperature butter and eggs? Cold butter is much harder to mix and will make the batter lumpy so make sure you use room temperature butter.
My batter is too thick. I can't mix it.
Make sure you measure your ingredients with a scale and not just use cups. The scale amount is the exact amount of flour and sweetener you need for this recipe and it's the most correct. By using a scale, your cookie dough batter should not be too thick.
My cookies aren't holding together. They're breaking apart.
Did you add the xanthan gum? Without it, the cookies will break apart.
My cookies are too thin or spread too much.
Did you use room temperature butter? If you use melted butter or coconut oil, the cookies will spread and be extremely thin.
My cookies are too crispy/too soft.
Use a mix of allulose and Sukrin Gold for soft cookies and only use Sukrin Gold/Erythritol/Lakanto for crispy cookies. See notes on sweeteners above.
My cookie dough is too soft, I can't ball dough balls with it.
That means your cookie is too warm. Just pop it in the fridge for 30-40 minutes to chill the dough.
How to tell when cookies are done baking?
The outside edge will slightly be golden brown and the white chocolate chips will have slightly melted or softened.
Cookie Nutrition Facts
This gluten free white chocolate macadamia nut cookie recipe makes 16 cookies an each cookie has exactly 202 calories, 1.98g net carbs, 18g fat and 2.8g of protein.
If you decide to use different ingredients, you'll need to recalculate the nutrition information over again.
Storage Instructions
These low carb white chocolate macadamia nut cookies can be stored at room temperature, in the fridge or freezer.
In the fridge: Simply add them to a Tupperware container or Ziploc bag. They'll keep in the fridge for 7-10 days.
In the freezer: Simply add them to a Tupperware container or Ziploc bag. They'll keep in the freezer for up to 3 months.
At room temperature: Simply add them to a Tupperware container or Ziploc bag. They'll keep at room temperature for 4-5 days.
Frequently Asked Questions
These cookies are not traditionally keto friendly, but you can make them keto by using keto friendly ingredients. Just follow this recipe to find out how to make them!
Keto friendly white chocolate chips are sold online like on Amazon, Netrition, iHerb, Choczero, Lily's and more. You can also sometimes find them in grocery stores like Trader Joe's, Aldi's or Sam's Club.
This low carb white chocolate macadamia nut recipe makes 16 cookies and each cookie has about 1.9g net carbs.
You do not unless you used almost melted butter.
More Keto Cookie Recipes
If you'd like more keto cookie recipes, you'll love all of the options that I have on the blog! You can make any of these cookies for the Halloween season, Thanksgiving or even Christmas!
- Low Carb Chocolate Chip Cookies: This recipe can be made soft and chewy or crispy.
- Keto Shortbread Cookies: Buttery, flaky and a tiny bit salty, these chocolate dipped shortbread cookies are to die for.
- Gluten Free Pumpkin Cookies: Crispy pumpkin cookies topped with chocolate chips.
- Cranberry Oatmeal Cookies: Healthy cookies made without oat or wheat!
Recipe Card
Soft & Chewy Keto White Chocolate Macadamia Nut Cookies
Equipment Needed
- Cookie Sheet
- Ice Cream Scoop
- hand mixer
Ingredients
- ½ cup unsalted butter (room temperature)
- ¼ cup allulose (*see note 1 for sweeteners)
- ¼ cup Sukrin gold (*see note 1 for sweeteners)
- ½ tsp xanthan gum
- 1 egg (room temperature)
- 1 ¼ cup almond flour (*see note 2 for nut free flours)
- ¾ tsp baking powder
- ½ cup macadamia nuts (chopped)
- ½ cup Choc Zero White chocolate chips (for the cookie dough)
- ¼ cup Choc Zero White Chocolate chips (for the topping)
Instructions
- Measure your ingredients with a scale before starting. It gives a more accurate recipe this way.
- Preheat the oven to 180C/350F. Like a couple of cookie sheets with parchment paper or Silpat mat
- In a large bowl, add the butter, Sukrin Gold and allulose. Cream together for 4-5 minutes using a hand mixer.
- Add the egg and xanthan gum and mix together again.
- Add the almond flour and baking powder and mix again.
- The mixture will be somewhat thick. Add the macadamia nuts and white chocolate chips and mix.
- With an ice cream scoop, scoop out 2 tablespoons of cookie dough and place on the cookie sheet. Repeat with the remaining batter. This recipe makes 16 cookies.
- Add the remaining white chocolate chips on top of each cookie dough ball.
- Put a little bit of oil on your hands for the next step. Gently press down on the cookie batter to flatten it a bit and make a round shape. The cookies will spread in the oven so make sure there's enough space in between.
- Place in the oven and bake for 14 minutes. Take out of the oven and let completely cool for 30-40 minutes before touching.
Notes
- ¼ cup allulose + ¼ cup sukrin gold/Lakanto golden
- ¼ cup allulose + ¼ cup erythritol + ½ tsp stevia powder/monk fruit powder
- ¼ cup xylitol + ¼ cup sukrin gold/Lakanto golden
- ¼ cup xylitol + ¼ cup erythritol + ½ tsp stevia powder/monk fruit powder
- ½ cup allulose + ½ tsp stevia powder/monk fruit powder
- ½ cup Lakanto Golden/Sukrin Gold/SoNourised
- ½ cup erythritol + ½ tsp stevia powder/monk fruit powder
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Juju
Delicious. I added unsweetened dried cranberries to them and it was heaven. I made a second delicious batch without the nuts and used both white and dark chocolate chips. Thanks for figuring out a fantastic recipe!
I did not have Allulose on hand, nor xylitol. I did have erythritol and another called “Bocha Sweet”. I used Bocha in place of the Allulose and then the sukrin gold. I’ll buy some Allulose to try again and compare textures, but my first use of Allulose in IceCream has me living in my bathroom, so I haven’t touched it since and stuck with erythritol instead. I’ll try it again tho, maybe it will be different in cookies. 😉
Zuzana
What an amazing recipe. Can not wait to get into my kitchen as my daughter loves white chocolate cookies.