Craving that classic, buttery, white chocolate macadamia nut cookie without the sugar and carbs? You’ve found it! This recipe delivers perfectly soft and chewy cookies packed with crunchy macadamia nuts and creamy, sugar-free white chocolate. They’re so decadent and satisfying, you’ll never believe they’re keto-friendly. Get ready to bake your new favorite low-carb dessert!
Ingredients
• 1/2 cup / 113g softened butter
• 1/2 cup / 96g granulated keto sweetener (like Sukrin:1 or Swerve)
• 1 large egg, room temperature
• 1 tsp / 5ml vanilla extract
• 1 cup / 112g blanched almond flour
• 1/4 cup / 28g coconut flour
• 2 tbsp / 15g unflavored whey protein powder
• 1 tsp / 4g baking powder
• 1/2 tsp / 3g salt
• 4 oz / 113g chopped low-carb white chocolate
• 5 oz / 142g coarsely chopped macadamia nuts
Instructions
1. Preparation Method
2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
3. In a large bowl, use an electric mixer to cream the softened butter and granulated sweetener together until light and fluffy.
4. Beat in the egg and vanilla extract until just combined.
5. In a separate medium bowl, whisk together the almond flour, coconut flour, unflavored whey protein, baking powder, and salt.
6. Gradually add the dry to the wet , mixing on low speed until a dough forms. Gently fold in the chopped low-carb white chocolate and macadamia nuts.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, placing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are a light golden brown. The centers will still look soft.
9. Allow the cookies to cool on the baking sheet for at least 5-10 minutes before carefully transferring them to a wire rack to cool completely. They are very delicate while warm.
Nutritional Information
• Nutrition
• Serving Yields: 38 cookies
• Nutritional Facts per Serving (1 cookie)
• Calories: 115
• Net Carbs: 0.8 g
• Total Fats: 9 g
• Protein: 7.8 g
Pro Tips
• For the absolute best texture, let the cookies cool completely and enjoy them the next day. They are crumbly right after baking but firm up beautifully overnight.
• Ensure your butter and egg are at room temperature. This helps them emulsify properly, creating a smoother, more uniform cookie dough.
• Do not overbake! Pull the cookies from the oven when the edges are just beginning to turn golden. They will continue to set on the hot pan as they cool.
• Store cookies in an airtight container in the refrigerator for up to one week. The chilling helps them stay firm and delicious.
FAQ
Q: Why are my keto cookies so crumbly
A: These cookies are very delicate and crumbly when warm. For the best texture, let them cool on the baking sheet for at least 5-10 minutes before moving them. They firm up significantly as they cool completely and are even better the next day.
Q: What is the best keto sweetener for this recipe
A: This recipe works best with a granulated keto sweetener that measures like sugar, such as Sukrin:1 or Swerve. Using a granulated sweetener helps achieve the classic light and fluffy texture when creamed with butter.
Q: Can I use a different type of flour
A: The combination of almond flour and coconut flour is specifically balanced for this recipe’s texture. Substituting them is not recommended as it will significantly change the cookie’s structure and moisture level.
Q: How do I store these low carb cookies
A: Store the cookies in an airtight container in the refrigerator for up to one week. The chilling helps them stay firm and delicious.
