These Keto Macadamia Cookies are chewy, gluten-free almond flour keto cookies with sugar-free white chocolate chips and crunchy bites of macadamia nuts. The perfect keto Christmas cookies with pure white color and only 3.3 grams of net carbs per cookie.
Ingredients and Substitutions
To make healthy gluten-free white chocolate chip macadamia nut cookies, you need to select the best healthy ingredients. Since it’s also a keto recipe, the ingredients below are low-carb, sugar-free, and diabetic-friendly.
- Almond Flour – These are almond flour chocolate chip cookies, and therefore, the quality of almond flour impacts your cookies’ texture and flavor. It is crucial to use ultra-fine blanched almond flour to avoid gritty, dry keto cookies.
- Butter – You can’t use coconut oil in this recipe. The cookies wouldn’t have a chewy texture and would harden. Make sure your butter is soft. Take it out from the fridge 30 minutes before starting the recipe and cut it into small cubes. It softens faster.
- Egg at room temperature.
- Xanthan Gum – or 1 teaspoon of psyllium husk powder. This ingredient adds a chewy texture to these keto macadamia nut cookies.
- Erythritol – Don’t use xylitol in keto cookies. They would be extremely soft with it.
- Sugar-Free White Chocolate Chips – There are plenty of sugar-free chocolate chips available on the market, but not all are keto-friendly.
- Macadamia Nuts – This is the best keto nut, high in fat and the lowest in carbs. Unfortunately, they can be pricey. So, to make this recipe cheaper, buy them in the bulk section of your grocery store. They often sell broken pieces of macadamia nuts, and it saves you up to 20% on the retail price! Plus, you won’t have to chop them for the recipe, so it’s a win-win!
- Baking Soda or double up the amount if you want to use baking powder.
- Vanilla Extract – for flavor.
How To Make Keto Macadamia Cookies
These cookies are really easy to make. Here’s how.
Take the butter and egg out of the fridge 30 minutes before starting. Beat the soft butter with keto sweetener in a large mixing bowl using an electric beater.
In a large mixing bowl, combine almond flour, xanthan gum, baking soda, and salt. Set aside. Beat until light and fluffy. Then add in egg and vanilla.
Finally, stir the dry ingredients into the beaten butter bowl with a spatula.
When the dough is consistent, stir in sugar-free white chocolate chips and macadamia pieces.
Wrap the cookie dough in plastic wrap and chill it for 15 minutes.
Bake them at 325°F (160°C) before letting them cool down on a wire rack.
Storage Instructions
These cookies store very well in a sealed cookie jar in the fridge for up to 5 days. If it’s not too hot where you live, they store well in the pantry, as long as they are not in contact with air. The moisture of air softens almond flour cookies really fast.
You can also freeze the cookies in Ziploc bags and thaw them for 3 hours before serving. Place the frozen cookies on a plate on the countertop.
Frequently Asked Questions
Unfortunately, no. You can’t replace almond flour with coconut flour in any keto baking recipe. These two keto flours have different properties, coconut flour being 4 times more liquid absorbent than almond flour. They are not interchangeable by a 1:1 ratio.
More Cookie Recipes
I absolutely love creating all sorts of cookie recipes. From keto cookies perfect for fixing your sweet tooth on your keto journey and much cheaper than store-bought keto cookies to vegan cookies, healthy cookies, or just regular classic cookies.
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In a large mixing bowl, combine almond flour, xanthan gum, salt, and baking soda. Set aside.
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In a stand mixer or another large mixing bowl, beat the butter and erythritol until light and fluffy.
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Beat in egg and vanilla extract just until incorporated.
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Stir in the dry ingredients from your first bowl using a spatula.
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When the dough is thick and soft and stir in the chopped macadamia nut and sugar-free white chocolate chips.
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Stir until the dough comes together into a consistent cookie dough batter, and the nut and chips are evenly distributed.
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Transfer the dough into plastic wrap and refrigerate for 15 minutes.
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Preheat the oven to 325°F (160°C). Line two cookie sheets with parchment paper. Set aside.
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Remove the dough from the fridge and scoop 1 tablespoon of dough per cookie.
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Roll the dough between your hands to form a ball and place on the prepared cookie sheets, leaving 1 thumb space between each cookie.
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Slightly push down each cookie dough ball to flatten the cookie – they will expand slightly in the oven
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Bake the cookies on the center rack of the oven for 15-18 minutes at 325°F (160°C) until slightly golden brown on the sides and the center starts to firm up. Don’t overbake, or they get crunchy and not chewy. You can bake both cookie sheets at once, around the center rack of the oven, or one at a time, leaving the second cookie sheet on the countertop while the first is in the oven.
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Let the cookies cool down for 10 minutes on the cookie rack, then transfer them to a cooling rack to fully cool down. They get crispier at room temperature.
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Optional: To make these cookies even more beautiful, add few extra chocolate chips on the hot cookies. They will melt and set nicely on top!
Storage: You can store in a cookie jar in the fridge for up to 5 days or freeze in Ziploc bags and thaw at room temperature 3 hours before.
Serving: 1 cookieCalories: 134.4 kcal (7%)Carbohydrates: 4.9 g (2%)Fiber: 1.6 g (7%)Net Carbs: 3.3 gProtein: 3 g (6%)Fat: 12.4 g (19%)Saturated Fat: 3.9 g (24%)Cholesterol: 10.8 mg (4%)Sodium: 104.1 mg (5%)Potassium: 15.2 mgSugar: 0.5 g (1%)Vitamin A: 120.6 IU (2%)Calcium: 25.6 mg (3%)Iron: 0.7 mg (4%)
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
