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Keto White Chocolate Macadamia Cookies - Buttery, Low-Carb, and Satisfying

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Almond flour (super-fine)
  • Coconut flour
  • Unsalted butter
  • Brown-style erythritol/monk fruit blend (or your preferred keto brown sweetener)
  • Granular erythritol/monk fruit blend (optional, for sweeter cookies)
  • Large egg
  • Vanilla extract
  • Baking powder
  • Sea salt
  • Xanthan gum (optional but helpful for chewy texture)
  • Keto white chocolate chips
  • Macadamia nuts (roasted, unsalted, roughly chopped)

Method
 

  1. Preheat and prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and even browning.
  2. Cream the butter and sweetener: In a large bowl, beat softened butter with the brown-style sweetener until fluffy, about 1–2 minutes. If you like a sweeter cookie, add 1–2 tablespoons of granular sweetener here.
  3. Add egg and vanilla: Mix in the egg and vanilla extract until smooth. Scrape the bowl so everything combines evenly.
  4. Combine dry ingredients: In a separate bowl, whisk almond flour, coconut flour, baking powder, sea salt, and xanthan gum. This removes clumps and helps with texture.
  5. Make the dough: Add dry ingredients to the wet mixture and stir until a thick dough forms. It will look a bit soft—this is normal.
  6. Fold in the mix-ins: Gently stir in keto white chocolate chips and chopped macadamias. Aim for even distribution so every cookie gets a little of everything.
  7. Chill briefly: Refrigerate the dough for 15–20 minutes. This firms it up, reduces spread, and enhances chewiness.
  8. Portion: Scoop about 1.5 tablespoons of dough per cookie (a small cookie scoop works well). Roll into balls and place 2 inches apart on the lined sheet. Lightly press to flatten to about 1/2 inch thick.
  9. Bake: Bake 9–12 minutes, until edges are just set and lightly golden. The centers may look slightly soft—they’ll firm up as they cool.
  10. Cool completely: Let cookies rest on the sheet for 10 minutes, then transfer to a rack to cool fully. Cooling helps them set to the perfect chewy texture.