Indulge Guilt-Free: Irresistible Keto White Chocolate Macadamia Nut Cookies Recipe!

A classic cookie goes low carb! These Keto White Chocolate Macadamia Nut Cookies are a deliciously chewy and crunchy treat, packed with nuts and sugar-free white chocolate chips. If you're on a keto diet and craving something sweet, these cookies offer all the satisfaction of a traditional white chocolate macadamia nut cookie without the guilt.

Why Keto White Chocolate Macadamia Nut Cookies?

These cookies are a great option for those following a ketogenic lifestyle for several reasons:

Low Carb: Each serving of 2 cookies has less than 7 grams of carbs, making them a guilt-free indulgence.
Chewy Texture: Using ingredients like collagen or gelatin helps create a wonderfully chewy texture.
Classic Flavor: They have all the flavor of conventional cookies.
Easy to Make: The recipe is simple and straightforward.
Easy to Store: You can make a big batch and freeze them for later.

Ingredients You'll Need

Here's a breakdown of the key ingredients and why they're used:

Almond Flour: Always use a finely ground almond flour, as it gives keto cookies the best texture.
Collagen Powder: This is optional, but it makes the cookies extra tender and chewy. You can replace this with 1 tablespoon of grass-fed gelatin or 1 envelope of Knox gelatin.
Sweetener: Erythritol is recommended for the best texture, and a combination of brown sugar replacement and regular granular sweetener can be used.
Macadamia Nuts: It’s best to chop these fairly finely so that the cookies hold together a little better.
Sugar-Free White Chocolate Chips: Lily’s or ChocZero are recommended for the best taste and texture.

Step-by-Step Instructions

Preheat and Prepare: Preheat the oven to 325ºF and line two large baking sheets with silicone baking mats or parchment paper.
Chop the Nuts: In a chopper or a food processor, process half a cup of the macadamia nuts until they resemble coarse crumbs. Use a sharp knife to coarsely chop the remaining nuts. Be careful when grinding the nuts in a food processor. Macadamias contain a lot of oil and can become nut butter very easily.
Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, sweeteners, collagen, baking soda, and salt.
Add Wet Ingredients: Stir in the melted butter, egg, and vanilla extract until the dough comes together.
Incorporate Nuts and Chocolate: Stir in all of the macadamia nuts and half of the white chocolate chips using a rubber spatula.
Form the Cookies: Roll the dough into 1 1/4 inch balls and place several inches apart on the prepared baking sheets (they will spread). Press down to about 1/2 inch thickness with the heel of your hand. Give the cookies some space! They do spread quite a bit during baking so you don’t want them to run altogether. Don't worry, the dough will be sticky.
Bake: Bake 12 to 15 minutes, until golden brown around the edges (If your oven cooks unevenly, you can switch the pans halfway through baking). The cookies will still be very soft.
Add Remaining Chocolate Chips: Remove and gently press a few more white chocolate chips into the top of each cookie.
Cool: Let cool completely on the pan.

Tips for Success

Sweetener Options: Erythritol-based sweeteners work best in keto cookie recipes. Allulose tends to make them softer but they also brown too quickly during baking. That said, you can certainly use it if you prefer. Just keep a close eye on them in the oven.
White Chocolate Chips: Keto white chocolate chips don’t bake exactly as the conventional kind do. They have a tendency to melt during baking. It’s important to note that keto white chocolate chips don’t bake exactly as the conventional kind do. They have a tendency to melt during baking. This is why I always recommend holding back half of the chips and pressing them into the tops of the cookies right after you take them out of the oven. The Bake Believe brand of white chocolate chips is really bad in this way. They pretty much melt and disappear during baking. If you can use Lily’s or ChocZero, it is recommended those instead.
Chilling the dough: Do not skip chilling the dough! The success of these cookies depends on the butter being very cold when it goes into the oven. If the butter is cold, the cookie dough is correctly formed and will create perfect, soft, chewy cookies. If the butter is soft, it will spread very thin as it bakes.
Baking sheet: It is preferrable to bake these white macadamia nut cookies on a silicone baking sheet as it helps to prevent over baking on the bottom, and they ensure the cookies bake evenly.

Storage Instructions

Counter: Store the cookies in a covered container on the counter for up to 5 days.
Refrigerator: For longer storage, refrigerate the cookies for up to 10 days.
Freezer: You can also freeze them for up to 3 months. Make sure they are tightly wrapped up to avoid freezer burn. You can also freeze them, both before and after baking, for up to 2 months. Make sure they are tightly wrapped up to avoid freezer burn.

Vegan Keto White Chocolate Macadamia Nut Cookies

For a vegan and keto-friendly version, here's what you'll need:

1½ cups almond flour
½ cup erythritol and monk fruit sweetener
½ cup vegan heavy whipping cream
½ cup low sugar white chocolate chips
½ cup macadamia nuts
Melted vegan butter
Pure vanilla extract

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or a silpat sheet or spray with oil or cooking spray.
In a large bowl, whisk together the almond flour, erythritol, baking soda, xanthan gum, egg replacer and salt.
Add the melted vegan butter, heavy whipping cream and pure vanilla extract. Mix well.
Stir in the macadamia nuts and white chocolate chips.
Use a spoon or a cookie dough scoop to scoop out cookies two inches apart on the prepared baking sheet. I used a 1-inch scoop and leveled off the dough at the top, which gave me 25 2 ¼th inch cookies. If you use a larger scoop you will get fewer cookies.
Bake for 12 minutes in the preheated oven until the edges appear slightly brown. The tops will still be soft.
Let the cookies cool on the cookie sheet over a rack for 10 minutes, then remove carefully with a flat spatula and place on a rack to cool thoroughly. The cookies will appear slightly uncooked on top after 12 minutes in the oven, but they should have spread nicely and the edges should be a light brown. Let them cool down and firm up on the cookie sheet for 10 minutes, then carefully remove them with a spatula and place on a rack to cool.

Vegan White Chocolate Chip Options:

Finding vegan keto white chocolate chips can be a challenge. Here are some options:

Read also: Easy Low-Carb Cheese Crackers

Low-Sugar Vegan White Chocolate Chips: Some brands offer vegan white chocolate chips with less sugar, though they may not be strictly keto.
Evolved Vegan White Chocolate Bar: Evolved makes a vegan white chocolate bar that is dairy-free and keto. You can break it into pieces and use it in the cookies.
Lily's White Chocolate Chips: If you are not vegan or dairy-free, you can use white chocolate chips from Lily's.

Texture and Taste

These cookies are crispy around the edges and soft and chewy inside, with a lovely crunch from the nuts and gooey bits of white chocolate.

Additional Tips and Variations

Nut-Free Option: If you are nut-free, you can make these without the macadamia nuts.
Customize: Customize these Chocolate Macadamia Nut Cookies by throwing in some sugar-free chocolate chips or chunks, omitting the macadamias or replacing them with another nut - or speaking of coffee, adding a teaspoon of instant coffee would turn these into keto mocha cookies.

Read also: Magnesium Supplements for Keto

tags: #keto #macadamia #nut #cookies #recipe