If you miss white chocolate macadamia cookies since going low carb, this recipe is going to make your day. They are buttery, nutty, and loaded with white chocolate goodness – all without the sugar and carbs.
These cookies are keto friendly and made with almond flour, so they are naturally gluten free too. Each one has that perfect balance of crispy edges and a soft, chewy center.
What I really love about this recipe is how simple it is. You just mix everything together, scoop the dough onto a baking sheet, and let the oven do the rest.
The combination of crunchy macadamia nuts and melty sugar-free white chocolate chips makes these taste like something from a bakery. Honestly, nobody will guess they are low carb.
Whether you are making them for yourself or sharing with friends, these low carb white chocolate macadamia cookies are a winner. Let me show you how to make them.
Why You’ll Love This Recipe
They Taste Like the Real Thing – These cookies nail that classic white chocolate macadamia flavor you know and love from bakeries and coffee shops, but without all the sugar and carbs that usually come with them.
Seriously Low Carb – With almond flour as the base and erythritol instead of sugar, these cookies fit right into your keto lifestyle without you having to stress about getting kicked out of ketosis.
Macadamia Nuts Are a Keto Superstar – Macadamia nuts are one of the most keto friendly nuts out there because they are high in healthy fats and very low in carbs, making them the perfect add-in for a low carb cookie.
Ready in Under 25 Minutes – From mixing the dough to pulling golden cookies out of the oven, the whole process takes less than 25 minutes. Perfect for when a cookie craving hits and you need something fast.
Ingredients
- 2 cups Almond Flour
- 1/3 cup Granulated Erythritol
- 1/4 cup Butter, softened
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/4 tsp Sea Salt
- 1/3 cup Sugar-Free White Chocolate Chips
- 1/3 cup Macadamia Nuts, roughly chopped
How to Make
Step 1
Preheat your oven to 350 F and line a baking sheet with parchment paper.
Step 2
Beat the softened butter and granulated erythritol together until creamy. Add the egg and vanilla extract and mix well.
Step 3
Stir in the almond flour, baking powder, and sea salt until a thick dough forms. Fold in the sugar-free white chocolate chips and chopped macadamia nuts.
Step 4
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten each one slightly.
Step 5
Bake for 11 to 13 minutes until the edges are golden but the centers still look soft. Press a few extra white chocolate chips and macadamia pieces into the tops right out of the oven for a bakery-style look.
Step 6
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. They firm up beautifully as they cool.
Helpful Tips
Make Sure Your Butter Is Actually Soft
Your butter needs to be truly softened before you start mixing. That means it should be easy to press your finger into it and leave a dent, but it shouldn’t be melty or greasy looking.
If the butter is too cold, it won’t blend smoothly with the erythritol and you’ll end up with a lumpy dough that doesn’t hold together well. If it’s too warm or melted, the cookies will spread out flat in the oven and lose their shape.
The easiest way to get it right is to leave the butter on the counter for about 30 to 45 minutes before you start baking. If you forgot, you can cut it into small cubes and it will soften faster.
Don’t Skip Flattening the Dough Balls
Almond flour dough doesn’t spread much in the oven like regular cookie dough does. So if you just scoop balls onto the baking sheet and leave them as is, they’ll bake into thick little mounds instead of flat cookies.
After you scoop each one, use the back of a spoon or the palm of your hand to press it down gently until it’s about half an inch thick. You want it flat enough to look like a cookie but not so thin that it turns crispy all the way through.
Chop the Macadamia Nuts the Right Size
You want your macadamia nuts roughly chopped, which means each nut should be broken into about 3 or 4 pieces. If you chop them too fine, they kind of disappear into the dough and you lose that nice chunky bite that makes these cookies so good.
If you leave them too big, they’ll stick out of the cookies and can fall off, plus it makes the dough harder to scoop evenly. A rough chop gives you that perfect balance where you get a piece of macadamia in almost every bite.
You Might Also Like
- Low Carb Chocolate Chip Skillet Cookie
- Low Carb Coconut Macaroons
- Low Carb Cookie Dough Truffles
- Low Carb Fudgy Brownie Bites
- Low Carb No-Bake Peanut Butter Chocolate Bars
Frequently Asked Questions
Where can I find sugar-free white chocolate chips?
Sugar-free white chocolate chips can be found at most grocery stores in the baking aisle or the sugar-free section. Brands like Lily’s and ChocZero are popular keto-friendly options that use sweeteners like stevia or monk fruit instead of regular sugar.
If you can’t find them locally, they are easy to order online. Just check the label to make sure there are no added sugars or maltitol, which can spike blood sugar and isn’t ideal for a low carb diet.
Low Carb White Chocolate Macadamia Cookies
Ingredients
Method
- Preheat your oven to 350 F and line a baking sheet with parchment paper.
- Beat the softened butter and granulated erythritol together until creamy. Add the egg and vanilla extract and mix well.
- Stir in the almond flour, baking powder, and sea salt until a thick dough forms. Fold in the sugar-free white chocolate chips and chopped macadamia nuts.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten each one slightly.
- Bake for 11 to 13 minutes until the edges are golden but the centers still look soft. Press a few extra white chocolate chips and macadamia pieces into the tops right out of the oven for a bakery-style look.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. They firm up beautifully as they cool.