Keto White Chocolate Macadamia Cookies
Chewy, buttery, and filled with creamy white chocolate chips and crunchy macadamia nuts, these keto cookies taste just like the classic bakery treat without the sugar overload. Each bite has a soft chewy center, golden crisp edges, and the perfect amount of chocolate.
Traditional white chocolate macadamia nut cookies can pack over 25g carbs and 15g sugar per cookie. But these sugar-free cookies made with almond flour and coconut flour deliver all the flavor with just 2.4g net carbs, 3.7g protein, and 13.5g fat.
These keto white chocolate macadamia nut cookies are low carb, gluten-free, grain-free, and diabetic friendly, making them the perfect low carb dessert for keto weight management or anyone avoiding blood sugar spikes.
Why I Love These Keto Cookies
- Real cookie texture: chewy inside + golden crisp edges
- Classic white chocolate macadamia flavor, sugar free
- No chilling required – mix, scoop, bake
- Pantry-friendly low carb ingredients
- Freezer stash = emergency cookie fix handled
- Not only keto but gluten-free, sugar-free, grain-free, and diabetic-friendly
- Ready in under 15 minutes
Ingredients
- Almond flour – soft, nutty base
- Coconut flour – balances structure and keeps them chewy
- Butter – rich, melty, and full of flavor
- Erythritol or Swerve or Monk Fruit Sweetener – gives sweetness without raising blood sugar levels
- Swerve Granular – sweetness without blood sugar spikes.
- Egg – binds the dough and adds chew
- Vanilla extract – warm, classic flavor
- Baking powder – light rise and texture
- Macadamia nuts – buttery crunch
- Sugar-free white chocolate chips – creamy sweetness without the carbs
- Optional: salt
Instructions
- Preheat oven to 180°C (350°F). Line a baking sheet or a cookie sheet with parchment paper.
- In a large mixing bowl, beat the egg with a fork or electric mixer.
- Add melted butter and vanilla extract. Mix until smooth.
- Add almond flour, coconut flour, sweetener, and baking powder straight into the same bowl. Stir until thick cookie dough forms.
- Fold in the sugar-free white chocolate chips and macadamia nuts by hand.
- Scoop dough onto the lined baking sheet and flatten slightly.
- Bake for 7-8 minutes, until edges are golden brown.
- Let cookies cool on the tray before moving. They’ll firm up as they cool.
Expert Tips
- One bowl is all you need, no need to separate wet and dry unless you want extra control.
- Melted butter = faster prep and still gives that chewy cookie texture.
- Don’t overbake. Pull them out when the edges just start turning golden.
- Let them cool right on the tray so they set without drying out.
- A cookie scoop keeps them even, but a spoon works fine too.
Ingredient Swaps
- Swap Swerve Granular with brown sugar substitude like Swerve Brown for a deeper, caramel-like flavor.
- Use erythritol or a monk fruit sweetener blend if that’s what you have on hand.
- Use almonds instead of macadamias if that’s what you have.
- Add a pinch of xanthan gum for extra chew.
- Butter can be replaced with ghee or coconut oil for dairy-free.
Storage Tips
- Store in an airtight container on the counter for 2 days.
- Fridge keeps them fresh up to 1 week.
- Freeze in a bag for up to 2 months. Thaw and enjoy.
What to Serve With
These chewy keto cookies are perfect solo, but even better with:
- Bulletproof Coffee
- Keto Vanilla Ice Cream
- Keto Royal Icing Buttercream and Keto Chocolate Cream Cheese Frosting (for special holiday cookie decorating)
Conclusion
These chewy keto white chocolate chip macadamia nut cookies aren’t just a dessert! They’re a sugar-free treat you can enjoy anytime without worrying about carbs or blood sugar levels. Perfect for holidays, parties, cookie swaps, or just when you need a cozy low carb dessert with great taste.
Pin this recipe, share it with friends, and let me know how your batch turns out. I’ve been keto since 2019 and lost 50 lbs, and recipes like this proved that keto cookies can be simple, satisfying, and totally guilt-free.
More Keto Cookie Recipes
High Fat, Low Carb Classics
- Keto Lemon Sugar Cookies (Almond Flour)
- Keto Salted Caramel Chocolate Cookies
- Keto Chocolate Chip Cookies
High Protein, Low Carb Bakes
Still craving cookies? Browse all my keto cookies & bars here!
FAQ
Q: Can I make these nut-free?
A: Yes! Skip the almond flour and use just 3 tablespoons of coconut flour instead. For crunch, swap the macadamia nuts with sunflower seeds or pumpkin seeds. The texture will be a bit more cake-like than chewy, but still tasty.
Q: Can I freeze the cookie dough?
A: Yes. Scoop onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen at 160°C (320°F) for 12-14 minutes.
Q: Can I make these dairy free?
A: Yes. Use coconut oil instead of butter and dairy-free white chocolate chips.
Keto White Chocolate Macadamia Cookies
Equipment
Ingredients
- 1/2 cup (56 g) almond flour
- 2 tablespoons coconut flour
- 2 tablespoons butter, unsalted
- 1/4 cup (45 g) Swerve (granulated)
- 1/4 teaspoon (¼ teaspoon) baking powder
- 1/2 teaspoon (½ teaspoon) Vanilla extract – sugar free
- 1 large egg
- 2 tablespoons macadamia nuts
- 2 tablespoons Lilys White Chocolate Chips
Instructions
- Preheat oven to 180°C (350°F). Line a baking sheet or a cookie sheet with parchment paper.
- In a large mixing bowl, beat the egg with a fork or electric mixer.1 large egg
- Add melted butter and vanilla extract. Mix until smooth.2 tablespoons butter, unsalted, 1/2 teaspoon Vanilla extract – sugar free
- Add almond flour, coconut flour, sweetener, and baking powder straight into the same bowl. Stir until thick cookie dough forms.1/2 cup almond flour, 2 tablespoons coconut flour, 1/4 cup Swerve (granulated), 1/4 teaspoon baking powder
- Fold in the sugar-free white chocolate chips and macadamia nuts by hand.2 tablespoons macadamia nuts, 2 tablespoons Lilys White Chocolate Chips
- Scoop dough onto the lined baking sheet and flatten slightly.
- Bake for 7-8 minutes, until edges are golden brown.
- Let cookies cool on the tray before moving. They’ll firm up as they cool.
Notes
- Swap Swerve Granular with Swerve Brown for a caramel-like flavor.
- Use erythritol or monk fruit sweetener if that’s what you have on hand.
- Add a pinch of xanthan gum for extra chew.
- For nut-free: replace almond flour with 3 tbsp coconut flour and macadamias with sunflower seeds.
- Use coconut oil or ghee instead of butter for dairy-free.
Nutrition Per 1 (ONE) Serving
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These cookies taste amazing! Chewy in the middle, crisp on the edges, with the perfect amount of white chocolate and macadamias. I loved that it all came together in one bowl and baked in under 15 minutes. So simple and so good!