These keto white chocolate macadamia cookies are absolutely delicious and easy to make! They’re made with a combination of almond and coconut flour plus a tiny amount of gelatin powder for the perfect chewy texture!
If you’ve been craving this classic cookie dynamic duo of white chocolate and macadamia nuts then this recipe is for you! These low-carb white chocolate macadamia cookies are so good that you’ll seriously forget they’re keto-friendly.
If you’re a big fan of cookies and have found yourself missing your favorite high-carb cookies then you’ll love our collection of keto cookies.
And if you prefer a more traditional chocolate chip cookie then you’ll love our ultimate keto chocolate chip cookies.
Keto White Chocolate Macadamia Cookies
If you’ve been searching for a delicious recipe for keto-friendly white chocolate macadamia cookies that revivals your favorite traditional version, then you’ve come to the right place!
I’ve always been a huge fan of the white chocolate and macadamia nut combination, it’s truly a perfect match! The traditional version is sadly full of unnecessary sugar and carbs and I was really missing them badly.
Then one day when shopping for groceries I saw macadamia nuts and thought “we have to be able to make a low carb version of white chocolate macadamia cookies!”. I quickly called my mom (Hilda) and this recipe was born!
Using our ultimate keto chocolate chip cookies as inspiration with a few tweaks and swapping the chocolate chips for the perfect ratio of sugar-free white chocolate to macadamia nuts we were able to create these sugar-free, gluten-free, low carb white chocolate macadamia cookies.
How To Make Keto White Chocolate Macadamia Cookies
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Making these low-carb white chocolate macadamia cookies is surprisingly easy! The cookies come together rather quickly making them a great choice for when you need a last-minute sweet treat.
The following are the basic ingredients you’ll need:
Note the full printable recipe card is at the bottom of the page.
- Almond flour
- Coconut flour
- Butter, room temperature
- Eggs, room temperature
- Brown sugar substitute
- White granulated sugar substitute
- Sugar-free white chocolate chips
- Macadamia nuts
- Gelatin powder
- Vanilla extract
- Baking powder
The first step in making these cookies is the creaming of the butter, sweeteners, and vanilla extract. Making sure it’s properly mixed will guarantee the texture is spot on.
Next, you’ll add your eggs one at a time, followed by the gelatin powder. Then you’ll add in your nut flours, baking powder, and salt.
Combine until your dough forms and then fold in your sugar-free white chocolate chips and macadamia nuts.
Using a small cookie scoop to evenly place your cookie dough on your lined cookie sheet and flatten the tops slightly and bake for 12 to 15 minutes.
Choosing The Best Macadamia Nuts
You can’t have a great macadamia nut cookie without choosing wisely. Macadamia nuts have a subtle yet rich butter taste that is unmatched. Their texture is both crispy and creamy.
In order to get the maximum flavor out of your macadamia nuts be sure to source them from a place that has a great turnover. This nut in particular a quite perishable this is due to its high-fat content.
I recommend that you refrigerate in an airtight container until you are ready to use it so that you get the best flavor.
Best Sugar-Free White Chocolate Chips
Now, the real star of any white chocolate chip-based cookie is of course the chocolate! Thanks to Lily’s Chocolate and a few other keto pioneers, we’re able to now enjoy white chocolate without all of the sugar!
My personal favorite for sugar-free white chocolate chips is Lily’s White Chocolate Chips, it’s stevia-based and in my opinion, doesn’t really have much of an after-taste.
Choczero has its own no-sugar-added white chocolate chips that are sweetened with monk fruit and are a great option as well!
Another stevia-based option is Bake Believe’s White Chocolate Chips, which has dazzling reviews!
Sweetener Options For Sugar-Free White Chocolate Macadamia Cookies
As far as which sugar substitute to use for these sugar-free white chocolate macadamia cookies, I have a few recommendations since this recipe calls for both brown and regular sugar substitutes.
Lakanto Monk Fruit Classic is their white version and it’s my go-to option whenever a recipe calls for granulated white. It’s my favorite since the texture and flavor are what I have found to be the closest to real sugar.
The brand Swerve which is an erythritol blend also makes a great white granulated sugar substitute.
I am recommending you use Lakanto brown sugar substitute in this recipe, although you can use their white granulated sweetener exclusively it will not have the same depth of flavor.
Having said that, I’m also partial to the brand Swerve brown sugar which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a granulated white stevia-based sweetener. But Pyure does not make a brown sugar substitute.
If your heart is set on using Pyure you could add a tablespoon of sugar-free maple syrup for the brown sugar portion of this recipe.
Due note, that if this is your pick make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know we have two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s our prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective.
As believers, we live our lives supported by God’s grace. So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
When we followed the Holy Spirit’s prompting to we got on the path to real transformation. Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Recommended Keto Supplement
Arming yourself with keto recipes is certainly key in doing this diet long enough to see the many benefits. But even with the best low-carb ketogenic recipes sometimes additional help is needed.
This is when we also encourage you to have the right supplements to help you get and stay in ketosis. Because when you have the right tools the keto diet becomes easier.
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You’ll learn how to elevate your ketones naturally and enter into ketosis more quickly. Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy. These are the things you want to see happen as they make this diet sustainable and it’s why we recommend them.
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- 3/4 cup of butter (1 1/2 sticks) room temperature
- ½ cup of gold surkin sugar substitute (or any brown sugar-free substitute)
- ½ cup of granulated sugar substitute
- 1/2 teaspoon vanilla extract
- 2 eggs, room temperature
- 1 tablespoon of unflavored gelatin powder
- 2 cups of finely milled almond flour, measured and sifted.
- ¼ cup of coconut flour
- 2 teaspoons of baking powder
- 1/4 teaspoon salt
- ¾ cup of sugar-free white chocolate chips
- 1 cup roughly chopped macadamia nuts
- Pre-heat oven 350 degrees
- Line a cookie sheet with parchment paper
- In a large bowl beat the room temperature butter, sugar substitutes, and vanilla extract.
- Mix until light and fluffy.
- To this mixture add the eggs one at a time and beat well.
- Then sprinkle the gelatin powder and combine well.
- Next mix in the almond flour, coconut flour, baking powder, and salt. Until just combined.
- Lastly, fold in the sugar-free white chocolate chips, and macadamia nuts.
- Drop the dough by heaping tablespoons and space about 2 inches apart. Flatten the cookie slightly.
- Bake the cookies for 12-15 minutes.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 10.2gSaturated Fat: 7.4gCholesterol: 48mgSodium: 78mgCarbohydrates: 4.9gNet Carbohydrates: 2.5gFiber: 2.1gSugar: 0.9gProtein: 4.1g
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