Soft & Chewy Keto White Chocolate Macadamia Nut Cookies

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
• How to Make White Chocolate Macadamia Nut Cookies
• Troubleshooting Tips
• Cookie Nutrition Facts
• Storage Instructions
• Frequently Asked Questions
• More Keto Cookie Recipes
• Recipe Card
• Read Comments

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

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