Keto White Chocolate Macadamia Nut Cookies

Indulge in the rich, creamy taste of white chocolate and the satisfying crunch of macadamia nuts with these Keto White Chocolate Macadamia Nut Cookies. Perfect for satisfying your sweet tooth without the guilt!

Course Desserts

Cuisine American

Keyword Keto Baking, keto desserts, Low Carb Cookies, Macadamia Nut Cookies, Sugar-Free White Chocolate

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 210kcal

Equipment

Measuring cups and spoons
Medium-sized mixing bowl
Large mixing bowl
Electric mixer
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop or spoon
Wire cooling rack

Ingredients

Dry Ingredients

1 ½ cups Almond flour 150g
1 teaspoon Baking powder 4g
¼ teaspoon Salt 1.5g

Wet Ingredients

½ cup Unsalted butter, softened 113g
¾ cup Erythritol or preferred keto sweetener 150g
1 Egg large
1 teaspoon Vanilla extract 5ml
½ cup Keto-friendly white chocolate chips 85g
½ cup Macadamia nuts, chopped 67g

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium-sized bowl, whisk together the almond flour, baking powder, and salt.
In a separate large bowl, use an electric mixer to cream the softened butter and erythritol together until light and fluffy, which should take about 2-3 minutes.
Beat in the egg and vanilla extract to the butter mixture until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Gently fold in the keto-friendly white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
Use a cookie scoop or spoon to portion the dough into 12 equal-sized balls, placing them on the prepared baking sheet.
Flatten each ball slightly with the palm of your hand or the back of a spoon.
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges start to turn golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can use any keto-friendly sweetener you prefer. Just be sure it measures like sugar and is granulated for the best texture.

If you can’t find keto-friendly white chocolate chips, you can make your own by melting cocoa butter with a sweetener and vanilla, then letting it set.

These cookies can be stored in an airtight container at room temperature for up to 1 week, or frozen for up to 3 months.

If you have a nut allergy, you can substitute the almond flour with sunflower seed flour or another nut-free alternative. Adjustments to the recipe may be needed, so experiment to get the right texture.

For a softer cookie, bake for the lesser time. For a crispier edge, add an additional 1-2 minutes to the baking time.

Nutrition