Soft, lightly crisp and chewy! These keto white chocolate macadamia nut cookies are bound to seriously impress… at just 1.5g net carbs a pop!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
1 batch our (bakery-style!) keto cookie dough
70 g roasted macadamia nuts roughly chopped
85-120 g Bake Believe’s white chocolate chips
flaky sea salt to garnish
It’s for the double chocolate version, but same difference (just has added cocoa and adjusted ratios!).
Whip up a batch of our (bakery style!) cookie dough. Top tip? Be sure to whip that butter until light and fluffy, it really does make all the difference!
Fold in the macadamia nuts (leave out the white chocolate chips for now, see post for deets). Cover with cling film and refrigerate for 1 hour.
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.
- Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style!), and flatten them slightly. The cookies will spread somewhat during baking (a lot more if using allulose and xylitol, as opposed to erythritol), but you still need to pre-shape them. i.e. the more you pre-flatten them the more they’ll spread.
- Place cookie dough on the prepared baking tray and freeze for 15 minutes prior to baking. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo. Have your white chocolate chips handy, as you’ll want to sprinkle them on top of your spreading cookies before they set (so roughly after 6 minutes for smaller cookies and 9 minutes for large ones).
- Garnish with flaky sea salt and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don’t despair!). Store in an airtight container for three to four days and freeze for up to 3 months.
- Note that the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).
*What is konjac powder (i.e. glucomannan)? Short answer, it’s a great substitute to cornstarch for both thickening up sauces and gravy. And it also lends a nice chew and crunch to keto cookies, which you simply don’t get from either almond or coconut flour. Can I sub out the konjac? Yes, you can use arrowroot (closest) or even just more coconut (they’ll spread a little less). The taste was just as good with all three!
**This recipe tends to work best with erythritol sweeteners if you like crisp cookies. Not only are they roughly 1-to-1 in sweetness to sugar (and the volume is important here), but they lend a very similar crunch and chew. No other sweetener did that. My current favorite for these keto chocolate chip cookies?
And note that cookies made with xylitol or allulose (what I baked these with because no-aftertaste…!) will stay soft (tradeoff?). They just need to be placed in the freezer once cool to speed up the setting process!).
***I also like to add a (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs to the entire batch (just 0.3g net a cookie!). Totally optional though!
Nutrition FactsKeto White Chocolate Macadamia Nut CookiesAmount Per Serving (1 3 1/2″ cookie)
Calories 149Calories from Fat 117% Daily Value*Fat 13g20% | Saturated Fat 5g25% | Cholesterol 27mg9% | Sodium 180mg8% | Potassium 21mg1% | Carbohydrates 3g1% | Fiber 1.5g6% | Sugar 1g1% | Protein 2.2g4% | Vitamin A 490IU10% | Calcium 20mg2% | Iron 0.4mg2%* Percent Daily Values are based on a 2000 calorie diet.