If you love that sweet and salty combo, these Keto White Chocolate Macadamia Nut Cookies are going to be your new favorite treat. They are soft in the center, lightly crisp around the edges, and packed with creamy white chocolate chips and buttery macadamia nuts. Each cookie comes in at about 3 net carbs, making them a perfect low-carb dessert that still feels indulgent.
The texture is rich and slightly chewy, just like a classic bakery cookie, but without the sugar and flour. They are easy to make, quick to bake, and great for meal prep or holiday trays.
Duration
Prep Time: 10 minutes
Cook Time: 7 minutes
Chill Time: 30 minutes
Total Time: 47 minutes
Yield: 26 cookies
Ingredients
- 1¼ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon xanthan gum (optional)
- ½ cup (1 stick) butter, softened
- ¾ cup packed golden monkfruit sweetener
- 1 teaspoon vanilla extract
- 3 drops maple extract (optional)
- 1 large egg
- 1 cup sugar-free white chocolate chips
- ½ cup chopped macadamia nuts
Instructions
Preheat your oven to 350°F and line a baking sheet with a silicone mat or lightly grease it.
In a small bowl, whisk together the almond flour, baking soda, baking powder, salt, and xanthan gum if using. Set aside.
In a large mixing bowl, beat the softened butter, golden monkfruit sweetener, vanilla extract, and maple extract until smooth and creamy.
Add the egg and mix on low speed until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low until everything is just combined. Avoid overmixing.
Fold in the sugar-free white chocolate chips and chopped macadamia nuts until evenly distributed.
Cover the dough and chill in the refrigerator for 30 minutes. This helps the cookies hold their shape and improves texture.
Using a 1-inch cookie scoop, drop evenly sized portions of dough onto the prepared baking sheet, spacing them apart.
Bake for 7 to 9 minutes, or until the edges are golden brown and the centers are lightly set. If desired, sprinkle a tiny pinch of sea salt on top immediately after baking.
Allow the cookies to cool on the baking sheet for at least 15 minutes before transferring. They will firm up as they cool.
Why You’ll Love These Cookies
- Only about 3 net carbs per cookie.
- Perfect balance of sweet white chocolate and salty macadamia nuts.
- Soft, chewy texture with slightly crisp edges.
- Easy to make with simple keto-friendly ingredients.
Tips for Best Results
- Chilling the dough is important. It prevents spreading and improves the final texture.
- Xanthan gum helps the cookies hold together better, especially since almond flour has no gluten. It is optional but recommended.
- Do not overbake. The cookies may look slightly soft in the center but will firm up as they cool.
Nutrition Information:
YIELD: 26 SERVING SIZE: 1 cookie
Amount Per Serving: | CALORIES: 106 | TOTAL FAT: 8.3g | CHOLESTEROL: 16.5mg | SODIUM: 7.5mg | CARBOHYDRATES: 5.1g | NET CARBOHYDRATES: 3.4g | FIBER: 1.7g | SUGAR: 0.8g | PROTEIN: 1.3g |
