Have you been searching for a keto-friendly cookie that actually tastes good? Look no further! Today we’re making white chocolate macadamia nut cookies that are not only low in carbs but also packed with flavor.
These cookies are a game-changer for anyone following a ketogenic diet who misses the simple pleasure of biting into a soft, chewy cookie.
One of the best things about this recipe is how it transforms simple ingredients into something truly special. We’re using almond flour as our base, which gives the cookies a nice texture and keeps the carb count low.
The macadamia nuts add a delightful crunch and richness, while the white chocolate chips bring that classic sweetness we all love in cookies.
Don’t worry if you’re not an expert baker – this recipe is pretty forgiving. Even if you’re new to keto baking, you’ll find these cookies easy to make. They’re great for when you need a quick dessert, want to impress guests, or just feel like treating yourself after a long day.
👍 Why You’ll Love This Recipe
Easy to make: These White Chocolate Macadamia Nut Cookies are super simple to whip up. You don’t need to be a master chef to make them turn out great. Just follow the steps, mix the ingredients, and you’ll have delicious cookies in no time.
Nutrient-dense ingredients: The almond flour and macadamia nuts in this recipe are packed with good fats and nutrients. They’re not just empty calories. You’re getting some health benefits along with your treat.
Quick to make: You can have these cookies ready in under an hour. They don’t take all day to prepare. It’s perfect for when you want something homemade but don’t have a lot of time. You can easily fit making these into a busy schedule.
✨ Recipe Ingredients
- 2 cups Almond Flour
- 1/2 cup Macadamia Nuts (finely chopped)
- 1 Egg (large)
- 1 tablespoon Beef Gelatin (use this gelatin– amazon link)
- 1/2 teaspoon Baking Soda
- 1/2 cup Butter (softened)
- 1/2 cup Swerve Brown Sweetener (use this one– amazon link)
- 1/4 cup Swerve Sweetener
- 1/2 teaspoon Pure Vanilla Extract
- 1/3 cup Low Carb White Chocolate Chips (use these chocolate chips – amazon link)
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 325°F and lining two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the almond flour, baking soda, gelatin, and salt.
Step 3
In another bowl, beat the butter and sweeteners until well combined (about 1-2 minutes). Then, beat in the egg and pure vanilla extract.
Step 4
Add the almond flour mixture to the wet ingredients and beat until well combined. Stir in the macadamia nuts and 3/4 of the chocolate chips.
Step 5
Roll the dough into medium-sized balls (about 1 1/2 inches in diameter) and place them on the lined baking sheets. Press down on each ball until it’s about half an inch thick to create the cookie shape. Press the remaining chocolate chips into the tops of the cookies.
Step 6
Bake for 13-15 minutes until golden brown. Remove from the oven and let them cool for at least 20 minutes—they will firm up as they cool. Enjoy!
💡Tips
1. Chill the Dough Before Baking
This step isn’t in the original instructions, but chilling the dough for about 30 minutes before baking can really improve your cookies. Chilled dough spreads less during baking, which helps the cookies keep their shape.
It also allows the flavors to meld together better. If you’re in a hurry, you can skip this step, but if you have the time, it’s worth doing. Just cover the bowl of dough with plastic wrap and pop it in the fridge while your oven preheats.
2. Let Them Cool Completely
These cookies need time to set up. They’re quite soft when they first come out of the oven and can fall apart if you try to move them too soon. Leave them on the baking sheet for at least 20 minutes, or until they’re completely cool.
This cooling time is when they develop their final texture. If you want to speed up the cooling process, you can slide the parchment paper with the cookies onto a cooling rack after about 10 minutes. Once they’re fully cooled, store them in an airtight container to keep them fresh.
You’ll Love These Recipes Too
- Keto 2 Ingredient Bagels
- Keto White Chocolate No Bake Cookies
- Keto No Bake Chocolate Peanut Butter Cookies
- Keto No Bake Key Lime Pie
- Keto 2 Ingredient Chocolate Mousse
Keto White Chocolate Macadamia Nut Cookies
Print RecipeIngredients
- 2 cups Almond Flour
- 1/2 cup Macadamia Nuts (finely chopped)
- 1 Egg (large)
- 1 tablespoon Beef Gelatin (use this gelatin– amazon link)
- 1/2 teaspoon Baking Soda
- 1/2 cup Butter (softened)
- 1/2 cup Swerve Brown Sweetener (use this one– amazon link)
- 1/4 cup Swerve Sweetener
- 1/2 teaspoon Pure Vanilla Extract
- 1/3 cup Low Carb White Chocolate Chips (use these chocolate chips - amazon link)
- 1/4 teaspoon Salt
Instructions
- Start by preheating the oven to 325°F and lining two baking sheets with parchment paper.
- In a medium bowl, whisk together the almond flour, baking soda, gelatin, and salt.
- In another bowl, beat the butter and sweeteners until well combined (about 1-2 minutes). Then, beat in the egg and pure vanilla extract.
- Add the almond flour mixture to the wet ingredients and beat until well combined. Stir in the macadamia nuts and 3/4 of the chocolate chips.
- Roll the dough into medium-sized balls (about 1 1/2 inches in diameter) and place them on the lined baking sheets. Press down on each ball until it’s about half an inch thick to create the cookie shape. Press the remaining chocolate chips into the tops of the cookies.
- Bake for 13-15 minutes until golden brown. Remove from the oven and let them cool for at least 20 minutes—they will firm up as they cool. Enjoy!
