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Keto White Chocolate Macadamia Nut Cookies

Is there anything better than warm, soft cookies, fresh out of the oven? These Keto White Chocolate Macadamia Nut Cookies are sweet, rich and buttery – the perfect low carb dessert. Best of all, they can be ready in less than 15 minutes.

low carb chocolate chip cookies with macadamia nuts lined on parchment paper, on a baking sheet

Ingredient Notes

Ingredients laid out to make Keto White Chocolate Macadamia Nut Cookies
  • Blanched almond flour: For this recipe, I recommend using a blanched almond flour or superfine almond flour. This will give your cookies a better texture. (More keto cookie recipes)
  • Sugar-free maple syrup: Using the sugar-free maple syrup, in addition to the brown sugar sweetener gives these cookies a soft chewy texture.
  • Sugar-free white chocolate chips: These might be a little tricky to find in your local store, but you can buy them online here. Check out my Fruit and Nut Keto White Chocolate Bark Recipe
  • Macadamia nuts: I buy whole macadamia nuts and rough chop them. Feel free to substitute any of your favorite nuts – peanuts, cashews, pecans, and walnuts are some of my favorites.
  • Brown sugar erythritol: Using brown sugar erythritol gives these low carb chocolate chop cookies that rich, deep molasses flavor that all great chocolate chip cookies should have. (More keto chocolate chip cookie recipes)

Step by step instructions

wet and dry ingredients , in separate bowls for keto chocolate chip cookies

How to make Keto White Chocolate Macadamia Nut Cookies

STEP 1: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. To a large mixing bowl, add the butter, erythritol, maple syrup, egg, and vanilla extract. Using a hand mixer, cream together. Beat until smooth and fluffy.

STEP 2: In a separate bowl combine the almond flour, coconut flour, baking soda, and salt. Whisk together to combine. 

left - keto cookie dough - Right - cookie dough with white chocolate chips and macadamia nuts

STEP 3: Add the dry ingredients to the wet ingredients and mix until all ingredients are well incorporated. 

STEP 4: Add the chocolate chips and macadamia nuts.

Left - a fresh batch of cookie dough = Right - cookie dough balls on a parchment lined baking sheet

STEP 5: Using a rubber spatula, fold in the chocolate chips and macadamia nuts.

STEP 6: Use a large cookie scoop to place golf-ball sized scoops of the cookie dough on the prepared baking sheet. Alternatively, you can roll the dough into 1 ½ inch to 2-inch balls (12 total).

Left - unbaked cookies on a baking sheet, ready to go in the oven - Right - low carb cookies fresh out of the oven

STEP 7: Cover the cookie dough balls with a sheet of parchment paper and using a spatula or the bottom of a glass, flatten the cookie dough balls to about ½ inch thick. 

STEP 8: Bake for 10 to 12 minutes or until the edges are a light golden brown, and the center is still soft. Be mindful not to overcook them. If they seem underdone, they will continue cooking as they cool. 

keto white chocolate macadamia nut cookies fresh out of the oven

Recipe Tips and Variations

  • Storage: Store on the counter, in an airtight container for up to a week
  • Change up the chocolate chips: These are also delicious with low carb milk chocolate chips, dark chocolate chips, or even salted caramel chocolate chips.
  • Go nuts: Instead of macadamia nuts, try making these with cashews, peanuts, pecans, or walnuts. Better yet, try a combination of all of them.
  • Make a flourless version: For a flourless version, make these Chewy Chocolate Flourless Keto Chocolate Chip Cookies as the base and then swap out the chocolate chips and add the macadamia nuts.
  • Make them dairy free: To make this recipe dairy free, simply swap out the butter for this butter flavored coconut oil and the chocolate chips for these dark chocolate chips.
keto white chocolate macadamia nut cookies fresh out of the oven

Frequently Asked Questions

Can I substitute coconut flour for almond flour?

A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency. That being said, I have not tested this recipe with all coconut flour.

keto white chocolate macadamia nut cookies fresh out of the oven with a cold glass of milk

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low carb chocolate chip cookies with macadamia nuts lined on parchment paper, on a baking sheet

Keto White Chocolate Macadamia Nut Cookies



  • Author:
    Kyndra Holley

  • Prep Time:
    10 minutes

  • Cook Time:
    10 minutes

  • Total Time:
    20 minutes

  • Yield:
    12 cookies 1x

  • Diet:
    Gluten Free

Description

Is there anything better than warm, soft cookies, fresh out of the oven? These Keto White Chocolate Macadamia Nut Cookies are sweet, rich and buttery – the perfect low carb dessert. Best of all, they can be ready in less than 15 minutes.



Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. To a large mixing bowl, add the butter, erythritol, maple syrup, egg, and vanilla extract. Using a hand mixer, cream together. Beat until smooth and fluffy.
  3. In a separate bowl combine the almond flour, coconut flour, baking soda, and salt. Whisk together to combine. 
  4. Add the dry ingredients to the wet ingredients and mix until all ingredients are well incorporated. 
  5. Using a rubber spatula, fold in the chocolate chips and macadamia nuts.
  6. Use a large cookie scoop to place golf-ball sized scoops of the cookie dough on the prepared baking sheet. Alternatively, you can roll the dough into 1 ½ inch to 2-inch balls (12 total). Cover the cookie dough balls with a sheet of parchment paper and using a spatula or the bottom of a glass, flatten the cookie dough balls to about ½ inch thick. 
  7. Bake for 10 to 12 minutes or until the edges are a light golden brown, and the center is still soft. Be mindful not to overcook them. If they seem underdone, they will continue cooking as they cool. 
  8. Place the baking sheet on top of a cooling rack and allow the cookies to cool before serving. 

Notes

  • net carbs per serving: 2.2g
  • Baking: You want to take these out of the oven while the center is still soft. If you wait to take them out, they will be overcooked. 
  • Category: Dessert Recipes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Fat: 9g
  • Carbohydrates: 3.4g
  • Fiber: 1.2g
  • Protein: 3g

Keywords: Keto White Chocolate Macadamia Nut Cookies, keto chocolate chip cookies, low carb cookie recipe, almond flour cookies, gluten free chocolate chip cookies, grain free cookie recipes



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