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
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!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
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).
*What is konjac powder (i.e. glucomannan)? Short answer, it’s a great substitute to cornstarch for both thickening up sauces and gravy. And it also lends a nice chew and crunch to keto cookies, which you simply don’t get from either almond or coconut flour. Can I sub out the konjac? Yes, you can use arrowroot (closest) or even just more coconut (they'll spread a little less). The taste was just as good with all three!
**This recipe tends to work best with erythritol sweeteners if you like crisp cookies. Not only are they roughly 1-to-1 in sweetness to sugar (and the volume is important here), but they lend a very similar crunch and chew. No other sweetener did that. My current favorite for these keto chocolate chip cookies? Lakanto’s golden.
And note that cookies made with xylitol or allulose (what I baked these with because no-aftertaste...!) will stay soft (tradeoff?). They just need to be placed in the freezer once cool to speed up the setting process!).
***I also like to add a (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs to the entire batch (just 0.3g net a cookie!). Totally optional though!