Soft, lightly crisp and chewy! These keto white chocolate macadamia nut cookies are bound to seriously impress… at just 1.5g net carbs a pop!
Keto White Chocolate Macadamia Nut Cookies
Light Crisp, Perfectly Soft!
These keto white chocolate cookies are a spinoff of our famous (bakery-style!) chocolate chip cookies. Which are, incidentally, top 5 of my favorite desserts… of all time!
And these guys right here, made possible by Choc Zero’s keto white chocolate chips (see below for full deets!), are equally supreme.
Plus, at just 1.5g net carbs, let’s just say I’m fairly in love with the macros!
p.s. our cookies recently battled another famous keto recipe over at the fabulous Highfatlutin’ Low Carb on youtube (worth a watch, he’s so fun and takes you step by step throughout the recipe… I won’t spoil the end lol! ;)).
How To Make Keto Cookies
Standard cookie rules are aggravated in sugar free cookies due to the vast difference in ingredients from brand to brand.
So throughout the post you’ll find a few rules to help you get the cookies you want. Be it crispier, chewier, cakier… you name it!
But let’s get started with some hard-fast tips that apply to all cookies, be them keto or not!
- Cream the butter until light and fluffy. This is a big thing in cookies guys (i.e. the golden rule!) , and there’s no workaround! For best texture you want to cream your butter and the sweetener with your mixer for roughly 10 minutes, scrapping the bowl 2-3 times to ensure no uneven streaks remain.
- Dairy free? Not gonna like, this is a tricky one (particularly for the crisp cookies!). Shortening (i.e. lard!) is probably the closest sub to butter out there… but you’ll have to cut the amount of butter by 20% as it’s a pure fat. Also do keep in mind that you don’t get that butter taste (which is why even recipes with lard still throw in some butter).
- Cakier vs Crispier. You can play around with the texture without altering the recipe itself. For instance, if you want them crispier be sure to pre-flatten your cookies quite a bit prior to baking, use parchment paper and even have the cookie dough more at room temp than ultra chilled.
- And for cakier cookies you’ll want to do the opposite (ultra chilled, no pre-flattening). Note: convection ovens also lead to cakier cookies overall and sweeteners also play an important role (see section below!).
Whatever you decide, just like with our classic cookies, don’t forget a light sprinkle of flaky sea salt on top, it’ll cut through the chocolate and sweetness beautifully.
The White Chocolate Chips (!!)
The white chocolate chips from Choc Zero, unlike some previous keto white chocolate chips I’d tried, are actually legit.
i.e. You can bake with these without them melting right into your cookies (!!).
They have incredible texture, with very (very!) little aftertaste*. Imo, they might even be better than Lily’s… And this isn’t sponsored btw, just happy to recommend per usual.
Keto White Chocolate Macadamia Nut Cookies
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
- 1 batch our (bakery-style!) keto cookie dough
- 70 g roasted macadamia nuts roughly chopped
- 85-120 g keto white chocolate chips
- flaky sea salt to garnish
- Whip up a batch of our (bakery style!) cookie dough. Top tip? Be sure to whip that butter until light and fluffy, as it really does make all the difference!
- Fold in the macadamia nuts and white chocolate chips. Cover with cling film and refrigerate for 1 hour.
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.
- Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style!), and flatten them slightly. The cookies will spread somewhat during baking (a lot more if using allulose and xylitol, as opposed to erythritol), but you still need to pre-shape them. i.e. the more you pre-flatten them the more they'll spread.
- Place cookie dough on the prepared baking tray and freeze for 15 minutes prior to baking. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo.
- Garnish with flaky sea salt (optional) and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don't despair!). Store in an airtight container for three to four days and freeze for up to 3 months.
- Note that the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).
These were awesome! And mine turned out cripsy, I followed everything to the letter except coconut flour because I didn’t have it & subbed tiger nut flour instead. The tip in flattening the cookies made all the difference.
My husband who dislikes any non-sugar sweetener and can always tell if one’s been used, didn’t detect it in these babies
THE BEST WHITE/ CHOCOLATE CHIP RECIPE
I put all my sugar free chocolate chips in the freezer and this time I used Lillys White Chocolate chips Which did a great job, I did added some to the dough and then around the 6’min I sprinkled more on top of each cookie, to my surprise the ones I added to the dough were still intact! Delicious cookies!
I use the chiczero sugar free white chocolate chips they are bomb in this recipe and I use Anthony’s erythriol. All came out perfectly. Thanks Paula you rocking it. Bra the chocolate chip ones are bomb too😊
Hi Paola, these cookies are outstanding the only thing is I couldn’t get the texture right. I was going for a ‘chewier’ cookie, so I made sure to use erythritol as suggested. I pre-flattened them somewhat (I didnt make them too flat bc I expected they would spread a bit while baking) but they came out cakey. Maybe I didn’t flatten enough? Any feedback is most appreciated. Thank you for all your hard work, love all your recipes xo!
Hi Cristina! I would suggest pre-flattening them more. Erythritol can vary between brands, and some with added inulin tend to spread even less in my experience.
When I’m testing out a new cookie recipe, I also generally like to bake a few cookies some more flattened than others to see which outcome I prefer. Hope this helps!
Hi there, I love all your recipes but this one had me a little confused as the tips say “for crispier cookies, use dough at room temp” but then in the method part you say to freeze it for 15mins. Do I just use the dough straight away or freeze as instructed then don’t put into oven until they come back to room temperature 🤷♀️
I am also confused regarding this and didn’t see an answer. I’m going to make them soon. Do I freeze less time for chewier cookies? Thanks
I really want to try these cookies but can you tell me by using the alcohol sweetener (erythritol) speaking as someone who is sensitive to sorbitol, will it react negatively in the digestive system the same way?
I hope not because I REALLY want to try these out!
I’m a newly diagnosed diabetic and I’ve just stumbled across your site – life saver! Your keto pastry is a game changer, I think I prefer it to normal pastry. I have a really nice keto Quiche Lorraine recipe that I’ve matched with it and it’s amazing. Now I’ve discovered that I could still have white chocolate…except I don’t live in the States. Does anyone know a supplier of these or any other choc chips that will ship internationally and not cost the earth? We are so behind the curve on these products in the UK. Thank you for the recipies Paola x
My life is now complete 😍 I was able to find the Bake Believe white chocolate chips at our local Walmart (and I live in a tiny East Texas town!) The cookies turned out perfectly!! So delicious. Perfectly chewy yet a little crispy, yummmmmm.
Great recipe and my kids love it!!!
Your recipes are marvelous but if this hard to print I will just skip it. I do not like your new format regarding the recipes. It is not working. I need a recipe NOT notes on how to………… No recipe to be found except for a link to the Keto cookie dough which did NOT have a recipe either?????
Susan I’m sorry you’re having trouble, but this isn’t a new format? Sometimes, if I use another recipe as the base, it’s common practice to link to the original. I do it with the brownies too if I just add swirls or something.
The recipe is linked to our chocolate chip cookies, because you’re just meant to make those and switch out the chips for white ones and pecans for macadamia nuts.
But I appreciate your feedback very much, in that its not as clear for some of you guys so I’ll think of what I can do. xo!
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 Beth! What sweetener did you use? That’s the thing that generally determines keto cookie texture xo!
I read somewhere that freezing the white chocolate chips keeps them from melting during the baking process. Not sure if that’s true, but worth a try.
Interesting, I do freeze the cookies for a bit prior to baking… thanks for the tip, I’ll do some digging!
You have just completely freaked me out Paola 🤯 I literally JUST seconds ago put myself on an Amazon waiting list for sugar free white chocolate chips so that I could make some white chocolate macadamia nut cookies. Then the Gnom-Gnom notification popped up. I know you are reading my mind for sure now! Well, we know who’s recipe I’m choosing for this endeavor. Gnom-Gnom for the win!!!🤗🥰
This is too funny. I hadn’t even read your recipe before commenting. Since yesterday, I’ve been trying to find a local Walmart with the Bake Believe white chips. They’re sold out around here, hence the Amazon waiting list because they are not in stock until October 23rd. Who knows when ChocZero will restock. I’m almost tempted to make my own chips. Not yet.
Lol… I don’t think even I have the patience to make my own chips (considered it… but nah!) 😉
So yesterday was my birthday and I went with these white chocolate macadamia nut cookies for my bday selection. I got a late start not realizing I had to wait for the erythritol to recrystallize. No matter. I baked six cookies and have been taste testing at various stages of coolness. YUM 😋 In fact, it’s 4am and I’ve just snuck down for another taste 😁 So happy. Thanks Paola 🤗
I’d still like to figure out how to get them crispy. They’re on the thin, cakey side now.
Paola these look AMAZING!!! Have you tried the choc zero white chocolate chips by any chance?
Not yet Stella! They’ve been sold out and I haven’t been quick enough 😉 I saw some reviews from keto friends on Instagram that they hold their shape relatively well though (particularly the ones in the center too). xo!
Butting in, Choc Zeros chips are AMAZING! They taste like actual chocolate chips. No weird aftertaste or cooling since it’s monkfruit. Not affiliated with them AT ALL. I just love all their products!!
They’re actually sending me some after they saw this post lol… so I’ll do a little review on the blog with all the keto chocolate chips I’ve found 😉 xo and thanks for sharing, I always discover great products because of you guys!
Honestly Paola I think Choczero is hands down the hightest quality chocolate available. I am not in any way affiliated with them so this is just my own personal experience. Their dark versions are perfect, the milk chocolate has a lovely creamy milk note to it with an almost caramelly taste. Its delicious. Their barks are so good I keep them on the top of the cabinet or I would eat an entire bag in a day. If you like Ferrero Rocher you MUST get the Milk Chocolate hazlenut bark. Their syrups are not overly sweet so I dont use them for sweetening beverages. Maple is the perfect pancake syrup. Their chocolate is more like a fudge topping and is perfection. I am so gosh dang excited over the white chips that I have been stalking the website since I Missed out on the first batch. I am SO glad to hear you are getting a package from them. I hope they send you one of EVERYTHING!!! I know you will love their stuff and I cant wait to see what you come up with using it!!!!
Love your blog and think you are just the best.