Is there anything better than warm, soft cookies, fresh out of the oven? These Keto White Chocolate Macadamia Nut Cookies are sweet, rich and buttery - the perfect low carb dessert. Best of all, they can be ready in less than 15 minutes.
Ingredients in Keto White Chocolate Macadamia Nut Cookies
Ingredient Notes
Step by step instructions
How to make Keto White Chocolate Macadamia Nut Cookies
STEP 1: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. To a large mixing bowl, add the butter, erythritol, maple syrup, egg, and vanilla extract. Using a hand mixer, cream together. Beat until smooth and fluffy.
STEP 2: In a separate bowl combine the almond flour, coconut flour, baking soda, and salt. Whisk together to combine.
STEP 3: Add the dry ingredients to the wet ingredients and mix until all ingredients are well incorporated.
STEP 4: Add the chocolate chips and macadamia nuts.
STEP 5: Using a rubber spatula, fold in the chocolate chips and macadamia nuts.
STEP 6: Use a large cookie scoop to place golf-ball sized scoops of the cookie dough on the prepared baking sheet. Alternatively, you can roll the dough into 1 ½ inch to 2-inch balls (12 total).
STEP 7: Cover the cookie dough balls with a sheet of parchment paper and using a spatula or the bottom of a glass, flatten the cookie dough balls to about ½ inch thick.
STEP 8: Bake for 10 to 12 minutes or until the edges are a light golden brown, and the center is still soft. Be mindful not to overcook them. If they seem underdone, they will continue cooking as they cool.
Recipe Tips and Variations
Frequently Asked Questions
A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency. That being said, I have not tested this recipe with all coconut flour.
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Keto White Chocolate Macadamia Nut Cookies
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Is there anything better than warm, soft cookies, fresh out of the oven? These Keto White Chocolate Macadamia Nut Cookies are sweet, rich and buttery - the perfect low carb dessert. Best of all, they can be ready in less than 15 minutes.
Ingredients
- ¼ cup unsalted butter
- ¼ cup brown sugar erythritol (I use this brand)
- 2 tablespoons sugar free maple syrup (I use this brand) code PEACE for 20% off
- 1 large egg
- 2 teaspoons pure vanilla extract (I use this brand)
- 1 ½ cups blanched almond flour (I use this brand)
- 2 tablespoons coconut flour (I use this brand)
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup sugar free white chocolate chips (I use this brand)
- ¼ cup rough chopped macadamia nuts
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- To a large mixing bowl, add the butter, erythritol, maple syrup, egg, and vanilla extract. Using a hand mixer, cream together. Beat until smooth and fluffy.
- In a separate bowl combine the almond flour, coconut flour, baking soda, and salt. Whisk together to combine.
- Add the dry ingredients to the wet ingredients and mix until all ingredients are well incorporated.
- Using a rubber spatula, fold in the chocolate chips and macadamia nuts.
- Use a large cookie scoop to place golf-ball sized scoops of the cookie dough on the prepared baking sheet. Alternatively, you can roll the dough into 1 ½ inch to 2-inch balls (12 total). Cover the cookie dough balls with a sheet of parchment paper and using a spatula or the bottom of a glass, flatten the cookie dough balls to about ½ inch thick.
- Bake for 10 to 12 minutes or until the edges are a light golden brown, and the center is still soft. Be mindful not to overcook them. If they seem underdone, they will continue cooking as they cool.
- Place the baking sheet on top of a cooling rack and allow the cookies to cool before serving.
Notes
- net carbs per serving: 2.2g
- Baking: You want to take these out of the oven while the center is still soft. If you wait to take them out, they will be overcooked.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 9g
- Carbohydrates: 3.4g
- Fiber: 1.2g
- Protein: 3g
DAWN says
Hi, made this recipe, was absolutely amazing, and better than the last recipe I tried from another website. But.....this is under your dairy free section. Butter is dairy. This is not dairy free. The only problem is these cookies are very soft. They barely stay together, doesn't ruin the taste, but I may try a little bit more flour next time. Thank you so much for this lovely recipe.
Gotheglobals says
Thanks a lot for sharing this great recipe.
Marla says
I just made some and am waiting for them to cool. I add some toasted pecans to the macadamia nuts, because why not?