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Keto Low Carb White Chocolate Macadamia Nut Cookies

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.

keto macadamia nut cookies stacked on a plate

This post is sponsored by ChocZero. All opinions are my own.

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate I earn from qualifying purchases.

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.

butter, raw egg, lemon, vanilla extract, and cinnamon on a flat surface

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.

collage photo of 4 photos showing how to make keto cookie dough with almond flour and batter in a glass bowl

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!

collage photo of 4 photos showing how to make keto cookie dough with almond flour and batter in a glass bowl

How to Make Keto White Chocolate Macadamia Nut Cookies

  1. Cream butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
  2. Add egg, vanilla, and lemon juice. Use the mixer and blend.
  3. Add in almond flour, cinnamon, salt, and baking soda and beat.
  4. Fold in white chocolate chips and macadamia nuts.
  5. Line a sheet pan or cookie sheet with a silicone baking mat.
  6. Roll the dough into balls.
  7. Bake.
keto macadamia nut cookie dough in a glass bowl

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.

unbaked keto macadamia nut cookies on a cookie sheet

Can You Substitute Coconut Flour for Almond Flour

No, coconut flour is not interchangeable. It absorbs moisture much differently than almond flour.

Cookie Texture

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.

Baking Tips

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. 

person holding keto macadamia nut cookie with a bite taken out

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.

Freezer Tips

To freeze, store them tightly sealed. They will freeze for 2-3 months. Thaw at room temperature.

More Keto Cookie Recipes

Keto Low Carb Pumpkin Cookies
Keto Low Carb Cream Cheese Sugar Cookies
Keto Low Carb Chocolate Chip Cookies
Keto Low Carb Peanut Butter Cookies
Keto Low-Carb Lemon Cookies

Popular Keto Recipes

Keto Low-Carb Bacon Cheeseburger Casserole
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Keto Cinnamon Rolls

Click here for a complete listing of Keto Low-Carb Recipes.

keto macadamia nut cookies stacked on a plate
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5 from 1 vote

Keto Low Carb White Chocolate Macadamia Nut Cookies

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.
Save this recipe here.
Course Appetizer, Dessert
Cuisine American
Keyword healthy keto Macadamia nut cookies, keto Macadamia nut cookies, keto white chocolate keto Macadamia nut cookies, low carb keto Macadamia nut cookies
Prep Time 15 minutes
Cook Time 8 minutes
cooling 20 minutes
Total Time 43 minutes
Servings 12 cookies
Calories 252kcal

Ingredients

Instructions

  • 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.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cookie | Calories: 252kcal | Carbohydrates: 3g | Protein: 6g | Fat: 23g
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Recipe Rating




Sara

Monday 8th of February 2021

This is my husbands favorite type of cookie and this recipe is legit! These were soooo good! You say they keep for 3-5 days but mine didn’t last that long! Yum!

staysnatched

Sunday 14th of February 2021

haha love it!

Jenn

Saturday 6th of February 2021

These came out really good and so chewy. The baking tips were very helpful!

staysnatched

Monday 8th of February 2021

I'm glad the tips were helpful!

Jc

Tuesday 2nd of February 2021

This was by far the best cookie I have ever made. It was so soft. You can actually pick it up and hold it like a regular cookie. My son even ate it. No after taste at all. You can’t taste the lemon. I would use this for a base for any cookie. Like mind blowN. It makes 12 big cookies.

staysnatched

Wednesday 3rd of February 2021

Yay! My favorite base for a cookie.