These Keto Low Carb White Chocolate Macadamia Nut Cookies are soft and baked to perfection! Think of a sugar cookie with crunchy nuts and a gooey chocolate center.
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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
Are Macadamia Nuts Keto?
Most nuts are typically fine for keto. Macadamia nuts are so expensive because they are scarce to find. Only 1% of tree nuts produced worldwide are Macadamia. The nuts are low in carbs and are mostly fiber.
They have a rich buttery flavor and creamy texture.
White Chocolate Chips
I like to fold in the white chocolate chips from Choczero in this recipe. Who doesn’t need an excuse to indulge in white chocolate?! These chips have only 1 net carb per serving and have no added sugar.
The chips are sweetened with monkfruit, which is my favorite zero-calorie sweetener that won’t spike your blood sugar. These are perfect to fold into in of your favorite cookie recipes!
How to Make Keto White Chocolate Macadamia Nut Cookies
- Cream butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add egg, vanilla, and lemon juice. Use the mixer and blend.
- Add in almond flour, cinnamon, salt, and baking soda and beat.
- Fold in white chocolate chips and macadamia nuts.
- Line a sheet pan or cookie sheet with a silicone baking mat.
- Roll the dough into balls.
What Type of Sweetener to Use
I use monkfruit sweetener. These sweeteners are natural, zero-calorie, zero-carb, and won’t spike blood sugar.
If you use something like stevia, you can follow the standard method you use for converting refined sugar to stevia. Monkfruit sweetener measures 1:1 like refined sugar.
Can You Substitute Coconut Flour for Almond Flour
No, coconut flour is not interchangeable. It absorbs moisture much differently than almond flour.
I like a cookie that’s soft at the center, but has a firm edge. That’s what you will find with these cookies. If you want crispy cookies bake them a few minutes longer.
Why Lemon Juice and Baking Soda Are Used
When combining lemon juice and baking soda, it creates a chemical reaction that will add a puff to the cookies and make them softer and chewier as they cool. The cookies will not taste like lemon at all.
You cannot substitute baking powder for baking soda. You can omit the lemon juice, but the cookies will not be as soft and chewy.
Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
Cooling is Important
The longer the cookies cool, the firmer they will be.
How to Store
Store these tightly sealed and covered on the counter for up to 3 days.
Store them in the fridge (covered) for up to a week.
How Many Carbs?
Each cookies has 3 net carbs.
To freeze, store them tightly sealed. They will freeze for 2-3 months. Thaw at room temperature.
More Keto Cookie Recipes
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Click here for a complete listing of Keto Low-Carb Recipes.
Keto Low Carb White Chocolate Macadamia Nut Cookies
- Preheat oven to 350 degrees.
- Cream the butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
- Add in half of the almond flour and beat.
- Add in the remaining almond flour, cinnamon, salt, and baking soda. Beat.
- Fold in the white chocolate chips and macadamia nuts.
- Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
- Roll the dough into balls (I measured 1 1/2 tablespoons for each) or use a cookie scoop. Flatten the top with your hands or with a spoon.
- Bake for 8-12 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 8 minutes.
- Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
- Cool on the cooling rack before serving.