White chocolate and macadamia nut come together beautifully (as they always do) in cookie form, this time in a low-carb, keto-friendly and gluten-free treat. This keto white chocolate macadamia nut cookie is an adaptation of my keto chocolate chip cookie recipe, using a few swaps and extra ingredients to get that beloved cookie combo. With toasted coconut, might I add. And it’s SO GOOD.
This keto cookie recipe has all the makings of deliciousness, while still being low in carbs. Almond flour and coconut flour, egg (plus one egg yolk), monk fruit sweetener, sugar-free white chocolate and raw macadamia nuts. The shredded coconut is optional but it really adds a nice touch- a sort of nuttiness in flavor and crunch to the texture. Do try it. 😉
As for the oil, choose coconut oil for a more crisp cookie, or sub in grass-fed butter for a deeply rich and buttery flavor. If you go for butter, my favorite is salted Kerrygold. And for next-level keto cookies, you can even brown the butter; check out this cookie pop recipe for instructions.
These keto white chocolate macadamia nut cookies are:
- easy to make
- a one-bowl recipe
- gluten-free, keto and low-carb
- packed with yummy flavors and textures
let’s make them!
One note before we get into making these. When working with keto-friendly baking ingredients, it’s really important to have the correct measurements. I’m all for riffing in the kitchen, but just like traditional baking, keto baking is science. In my experience, I’ve found that almond flour and coconut flour can be more finicky to work with, and even a tad too much or too little of each can impact the final product. Take care to measure your ingredients carefully (a kitchen scale is a great and affordable investment!), paying special attention to the flours and the oil/butter to keep the ratio right.
To make these white chocolate macadamia nut cookies, you will need:
- unsweetened shredded coconut
- coconut oil (melted and cooled) or softened salted butter (grass-fed when possible)
- granulated monk fruit sweetener, preferably “golden” which mimics the taste of brown sugar
- egg (at room temp)
- egg yolk (at room temp)
- vanilla extract
- almond flour (I use blanched almond flour)
- coconut flour
- baking soda
- xanthan gum
- macadamia nuts, chopped (choose either raw or a salted/roasted variety- either will do!)
- keto-friendly white chocolate chips
- flaky sea salt (optional)
A note about the sweetener. I’ve found that a golden granulated monk fruit sweetener leaves the cookies with a better flavor and less of the cooling aftertaste that erythritol is known to have (granulated monk fruit sweetener is usually mixed with erythritol). I can taste the erythritol more in baked goods like keto cookies than I can in cakes and other treats. If you’re also more sensitive to the aftertaste, choose the “golden” variety or substitute another keto sweetener like allulose (I’d add an extra 1/4 to 1/3 cup of allulose since it’s not as sweet).
These keto white chocolate macadamia nut cookies may sound involved, but they’re actually quite easy. Toast the coconut, make the cookie batter, bake the dough, then enjoy! It’s as simple as that- no dough chill time required.
- Toast the coconut. Spread it on a baking sheet and toast in the oven at 350°F for 3-5 minutes. It will turn golden brown – watch it closely as it can burst quickly! Remove it from the oven to cool.
- Make the cookie dough. In a large mixing bowl, beat together the butter/coconut oil and the sweetener. Add in the egg and egg yolk, then the vanilla. Add in the dry ingredients and mix until it’s well combined. Stir in the macadamia nuts, toasted coconut, then the white chocolate chips.
- Bake the cookies. Scoop out tablespoon-sized portions of cookie dough and place on a cookie sheet. Press to flatten slightly. Bake at 350°F for 10-12 minutes or until they turn golden around the edges. Remove from the oven and allow them to cool on the pan for about 5 minutes, then transfer to a wire cooling rack.
for the best results…
- Use a cookie dough scoop to get equal portions of cookie dough.
- Flatten the cookies (just a little bit!) before baking- almond flour cookies don’t spread as much as a glutenous cookie.
- For nice, circular cookies, use a round cookie cutter to shape the cookie immediately after baking. I place it over the cookie and gently slide the cookie and cutter around on the baking sheet to “shape” the outer edge.
- When hot, almond flour cookies are prone to breaking and crumbling. Let the cookies cool for several minutes on the baking sheet, then transfer to a cooling rack. If they contain coconut oil, they will become significantly more crispy when cooled.
- For more of a soft-baked cookie, use butter and/or remove the cookies from the oven just before they appear “done.” They’ll continue to bake from the residual heat and they won’t turn out as crisp.
This keto white chocolate macadamia nut cookie recipe is an easy, low-carb dessert! There’s something about the macadamia-white chocolate combo that just makes the perfect pairing. And when toasted coconut is added to the mix? That’s one epic cookie.
more keto cookie recipes you’ll love…
- Keto chocolate chip cookies, because everyone needs a go-to ccc recipe in their life.
- Raspberry almond Linzer cookies. A soft, almond butter cookie with a jammy raspberry center!
- Coconut chocolate chip tahini cookies for an elevated chocolate chip cookie with a little extra richness from the tahini.
- Keto coconut cake , an easy Bundt cake recipe that is packed with delish coconut flavor!
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- 1/4 cup unsweetened shredded coconut
- 1/2 cup melted and cooled coconut oil (or softened salted butter)
- 1/2 cup granulated monk fruit sweetener (I like Lakanto Golden)
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1-3/4 cups blanched almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 cup chopped macadamia nuts (raw or salted/roasted)
- 1/2 cup keto-friendly white chocolate chips
- flakey sea salt (optional)
- Preheat the oven to 350°F. Spread the shredded coconut on a baking sheet and toast for 3-5 minutes or until it turns golden brown (watch it closely, it’ll burn fast!). Remove and let it cool.
- In a large mixing bowl, beat the coconut oil (or softened butter) and monk fruit sweetener for about 3 minutes. Add the egg and egg yolk, then mix in the vanilla.
- Stir in the dry ingredients- almond flour, coconut flour, baking soda, and xanthan gum. Mix well to combine.
- Stir in the macadamia nuts and cooled, toasted coconut, then mix in the keto-friendly white chocolate chips.
- Scoop out tablespoon-sized portions of cookie dough and place on a baking sheet, at least 1-1/2 inches apart. Press to flatten slightly. Sprinkle with flakey sea salt, if desired.
- Bake at 350°F for 10-12 minutes or until they turn golden around the edges. Remove from the oven and allow them to cool on the pan for about 5 minutes, then transfer to a wire cooling rack (they will crisp up a lot more as they cool).
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gCholesterol: 41mgSodium: 93mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: .5gProtein: 2g
This nutritional information is approximate and is provided for convenience as a courtesy.