The easiest keto cookies you'll ever make are these three-ingredient raspberry macadamia thumbprints, and they need no sweetener at all. Roasted macadamia nut dough presses into little molds with a pool of bright raspberry puree in the center. They bake up crisp at the edges and land at just 0.7 g net carbs per cookie.
The Easiest Keto Cookies You’ll Ever Make!
Craving a sweet treat that won’t derail your keto lifestyle? Discover the magic of these incredibly simple, 3-ingredient raspberry macadamia cookies! By harnessing the natural sweetness of fruit, intensified through baking, we’ve created a guilt-free cookie that’s perfect for holidays, celebrations, or just a Tuesday afternoon. No extra sweeteners needed, just pure, delicious flavor.
Ingredients
• 20 g (0.71 oz) / 3 tbsp roasted macadamia nuts, ground
• 14.4 g (0.51 oz) / 1 tbsp raspberries, pureed
• 3 g (0.11 oz) / 1 tsp raw egg whites
• Optional: pinch of salt
• Optional: 3–5 drops of vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).2. In a small bowl, combine the ground macadamia nuts, egg whites, and any optional (salt, vanilla). Mix until a sticky dough forms.3. Divide the mixture evenly into three cavities of an oven-safe silicone candy or mini-muffin mold.4. Lightly oil your fingertips to prevent sticking, then press the nut mixture firmly into the bottom of each mold. Create a small indentation in the center of each cookie base.5. Carefully spoon the raspberry puree into the indentations you created.6. Bake for 15 minutes, or until the edges are lightly browned and the cookies feel crisp to the touch.
Nutritional Information
• Nutrition InformationPer cookie (makes 3)Calories: 51 kcalFat: 5gNet Carbs: 0.7gProtein: 0.6g (0.02 oz)
Pro Tips
• For a vibrant and cost-effective puree, use frozen fruit. Simply thaw it slightly before blending.
• Feel free to swap raspberries for other low-carb fruit purees like strawberry or blackberry to customize the flavor.
• For a deeper, nuttier flavor, toast the macadamia nuts in a dry skillet for 3-5 minutes before grinding them.
• Store these cookies in an airtight container in the refrigerator for up to 5 days to maintain their freshness and texture.
FAQ
Q: Are these keto cookies sweet without any added sweetener
A: Yes, these cookies are naturally sweetened. The recipe relies on the natural sweetness of the raspberries, which becomes more concentrated and flavorful during baking, eliminating the need for any extra sweeteners.
Q: Can I use a different fruit instead of raspberries
A: Absolutely. You can easily customize this recipe by swapping the raspberry puree for other low-carb fruit purees. Strawberry or blackberry are excellent alternatives that work well with the macadamia nut base.
Q: How should I store these raspberry macadamia cookies
A: To maintain their freshness and crisp texture, store the cookies in an airtight container in the refrigerator. They will keep well for up to 5 days.
Q: Can I use frozen fruit for the puree
A: Yes, using frozen fruit is a great, cost-effective option. Simply thaw the fruit slightly before blending it into a puree to use in the recipe.
Pro Tips
- Grind the roasted macadamia nuts until fine enough that the dough holds together in one sticky ball — too coarse and the pressed bases crumble when you unmold them.
- Toast the macadamia nuts in a dry skillet for 3–5 minutes before grinding for a deeper, nuttier flavor.
- Lightly oil your fingertips before pressing the mixture into the molds; the dough is sticky, and the oil keeps it from clinging to your fingers.
- Frozen raspberries make a vibrant, cost-effective puree — just thaw them slightly before blending.
- Store the baked cookies in an airtight container in the refrigerator for up to 5 days to keep the texture fresh.
Frequently Asked Questions
Can I use a different fruit puree in the center?
Yes — strawberry or blackberry puree are the suggested low-carb swaps for raspberry. Keep the same roughly one-tablespoon amount so the carbs stay in the same range.
How do I store these keto cookies?
In an airtight container in the refrigerator, where they keep for up to 5 days. The macadamia base stays tender and the puree stays set when chilled.
Do these cookies need any sweetener?
No — the recipe relies on the raspberries and macadamia nuts for flavor, with only optional salt and vanilla extract added. That's exactly why the carbs stay so low.
Can I make the batch bigger?
Yes, the three-ingredient dough scales up easily since it's mixed to a sticky dough rather than measured by scoop. Press the extra into more mold cavities and bake them the same 15 minutes.
Recipe card below.
More Recipes You’ll Love
- Keto Sweet Potato Crumble Bars
- Raw Chocolate Macadamia Cookies
- The Ultimate Grab-and-Go Keto Breakfast: Savory Avocado Bacon Muffins
The Easiest Keto Cookies You'll Ever Make!
Ingredients
Method
- Preheat your oven to 350°F (175°C). 2.
- In a small bowl, combine the ground macadamia nuts, egg whites, and any optional (salt, vanilla).
- Mix until a sticky dough forms. 3.
- Divide the mixture evenly into three cavities of an oven-safe silicone candy or mini-muffin mold. 4. Lightly oil your fingertips to prevent sticking, then press the nut mixture firmly into the bottom of each mold. Create a small indentation in the center of each cookie base. 5. Carefully spoon the raspberry puree into the indentations you created. 6.
- Bake for 15 minutes, or until the edges are lightly browned and the cookies feel crisp to the touch.
