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    Home » Keto Cookies » Keto White Chocolate Macadamia Nut Cookies

    Published: Sep 15, 2019 · Modified: Sep 23, 2020 by Carolyn

    Keto White Chocolate Macadamia Nut Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    12.5K shares
    Jump to Recipe Print Recipe

    A classic goes keto! Chewy white chocolate macadamia nut cookies get a low carb, sugar-free makeover. With awesome new keto-friendly white chocolate chips.

    White chocolate chip macadamia nut cookies in a stack on a pewter plate

    Finally, finally, finally! Finally someone has come out with a decent keto white chocolate, and I am over the moon about it. And of course, the first thing I had to make with them was White Chocolate Macadamia Nut Cookies. I mean, what other recipe could I use to test drive this new and exciting keto product?

    Oh these cookies! Oh these gorgeous chewy keto cookies. You want these in your life. Preferably as soon as possible.

    Where to find Keto White Chocolate Chips

    In case you haven’t seen this new development, it’s a brand called Bake Believe and they are only available at Walmart in store. This is tough for me because I have no Walmarts very close to me and I like to shop locally as much as possible.

    But I decided it was important to get my hands on some and test them out for keto baking purposes. So I traipsed all over Portland and Vancouver, Washington, looking for the damn things.

    The first two stores I went to didn’t have them at all. The third had a space for them but none on the shelves. Fortunately, one kind employee looked in the back and found 6 bags. I bought all 6 of them.

    Then she told me another “nearby” store carried them as well. Nearby turned out to be another 10 miles and after putting in so much effort, I decided to stock up. I bought another 10 bags. Plus I bought some of the semi-sweet and dark chocolate chips as well.

    Because I am crazy like that. And because I thought it would also be fun to do a giveaway for the chocolate chips, since I know full well they aren’t that easy to get your hands on. (scroll down to enter the giveaway!).

    Top down photo of keto white chocolate macadamia nut cookies on a cooling rack

    Are the Bake Believe Chips any good?

    So here’s my expert assessment on these new sugar-free white chocolate chips:

    They are very good, but they aren’t perfect. By which I mean that they do have some limitations, both in taste and in bake-ability.

    The first thing I noticed is that they don’t taste quite like conventional white chocolate. They taste sweet and very good but it’s not exactly that white chocolate flavor. Close but not quite there. In a recipe, however, they play the white chocolate part very admirably.

    The second thing is that they melt quite a bit and can almost disappear into the baked goods. For these keto white chocolate macadamia nut cookies, the chips toward the edges melted entirely away. Fortunately, I had hand-placed some chips right on the tops of the cookies and those held their shape and stayed in place.

    I also made some white chocolate cups for my kids and I found that the chips melted well for covering and coating, so that’s a big plus.

    I tried making keto chocolate fudge sauce with the dark chocolate chips and those didn’t melt as well. It was serviceable but didn’t melt as smoothly as Lily’s does. And the sauce became almost jelly-ish as it cooled. So I’d say that they don’t make great melting or couverture chocolate.

    Update! I have now tried all three brands of keto white chocolate chips. Both ChocZero and Lily’s are far superior to Bake Believe. 

    Low carb white chocolate cookies in a blue bowl

    Tips for Keto White Chocolate Macadamia Nut Cookies

    So given the nature of these keto white chocolate chips, what’s the best way to use them for baking? Here are some tips for making these delicious keto cookies:

    Shredded coconut makes them chewier: I really like this combo of almond flour and shredded coconut and I use it my regular keto chocolate chip cookies too. But you can use all almond flour if you prefer.

    Gelatin is optional: but it also gives them a delicious chewiness. If you prefer your cookies more crisp, leave it out.

    Brown sugar substitutes: I am ever so grateful for the development of Swerve Brown, as it truly bakes like brown sugar. If you don’t have access to a good brown sugar substitute, try adding in 1 to 2 teaspoons of Yacon syrup or molasses. It won’t add more than about 1g carbs per serving.

    Chop the macadamia nuts: It’s best to chop these fairly finely so that the cookies hold together a little better. But you can have some bigger chunks in there too, for texture and visual interest.

    Don’t add all of the white chocolate chips into the cookie dough: It’s best to hold some of them back and press them into the top of the cookies so that they show through when the cookies are baked.

    BIG UPDATE!!! I have had a chance to try out the new ChocZero white chocolate chips and they are, in my opinion, superior. They don’t melt and disappear into the baked goods, they hold their chip shape. And they taste delicious and a bit more like you would expect from conventional white chocolate.

    Give them space: These cookies do spread quite a bit so leave space between them!

    A stack of chew keto cookies on a pewter plate with a gauzy teal napkin

     

    More keto cookie recipes you might like:

    Keto Chewy Ginger Cookies

    Keto Butter Pecan Cookies

    Keto Skillet Chocolate Chip Cookies

    Keto Peanut Butter Cookies for Two

    Keto Lemon Cookies

    Keto Soft Sugar Cookies

    A stack of chew keto cookies on a pewter plate with a gauzy teal napkin

    White Chocolate Macadamia Nut Cookies

    A classic goes keto! Chewy white chocolate macadamia nut cookies get a low carb, sugar-free makeover. With awesome new keto-friendly white chocolate chips. 
    4.87 from 84 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto white chocolate, sugar free white chocolate, white chocolate macadami nut cookies
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 24 cookies
    Calories: 243kcal

    Ingredients

    • 1 ½ cups almond flour
    • ½ cups shredded coconut (can use another ½ cup almond flour)
    • 1 tablespoon grassfed gelatin (optional)
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup butter softened
    • ½ cup Swerve Brown
    • ¼ cup Swerve Sweetener
    • 1 large egg room temperature
    • ½ teaspoon vanilla extract
    • ½ cup chopped macadamia nuts (finely chopped with a few bigger pieces)
    • ⅓ cup sugar-free white chocolate chips (see recipe notes)

    Instructions

    • Preheat the oven to 325F and line two large baking sheets with silicone baking mats or parchment paper.
    • In a medium bowl, whisk together the almond flour, shredded coconut, gelatin, baking soda, and salt.
    • In a large bowl, beat the butter with the sweeteners until well combined and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
    • Add the almond flour mixture and beat until thoroughly combined. Stir in the macadamia nuts and most of the white chocolate chips using a rubber spatula.
    • Roll the dough into 1 ¼ inch balls and place several inches apart on the prepared baking sheets (they will spread). Press down to about ½ inch thickness with the heel of your hand.
    • Divide the remaining white chocolate chips among the cookies and press into the tops.
    • Bake 12 to 15 minutes, until golden brown around the edges. The cookies will still be very soft. Remove and let cool completely on the pan. (If your oven cooks unevenly, you can switch the pans halfway through baking).

    Video

    Notes

    As I stated above in my review, the Bake Believe white chips do seem to melt away easily. So it's best to hold them back and press them into the top of the cookies. You can press some into the dough as well as gently pressing  few into the top so that they show when the cookies are done baking.
    BIG UPDATE!!! I have had a chance to try out the new ChocZero white chocolate chips and they are, in my opinion, superior. They don't melt and disappear into the baked goods, they hold their chip shape. And they taste delicious and a bit more like you would expect from conventional white chocolate.
    Nutrition Facts
    White Chocolate Macadamia Nut Cookies
    Amount Per Serving (2 cookies)
    Calories 243 Calories from Fat 205
    % Daily Value*
    Fat 22.8g35%
    Carbohydrates 6.1g2%
    Fiber 3.8g15%
    Protein 4.8g10%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Brette Welch says

      March 26, 2023 at 9:47 am

      5 stars
      A friend brought me some freshacadamia nuts as a peace offering for always trying to get us to eat out 🤣. So I made these to share and he actually loved them! –As did I! yum!

      Reply
    2. Tree says

      December 10, 2022 at 3:56 pm

      5 stars
      These are so simple to make and are very good! I especially liked the shredded coconut in them. It adds a good texture and flavor that meshes well with the nuts and white chocolate. I wonder how they would taste if I toasted the coconut a little before adding them to the dough. I might need to experiment next time!

      Reply
    3. Emmy says

      November 02, 2022 at 7:08 am

      5 stars
      I usually stick 100% to your recipes. I wanted just a tad more cake like and added a tablespoon of coconut flour. For me, and not everyone, it’s made the cookies perfect. Your recipes are perfect, though. I am still new to keto baking (2 years). I like to play around with textures and flavors. I have tried 5 other macadamia cookie recipes and this is the one I keep coming back to. Your recipes are my go to for literally every dessert I make!

      Reply
      • Carolyn says

        November 02, 2022 at 8:09 am

        Great, glad you know what you like!

        Reply
    4. Lisa says

      October 24, 2022 at 11:45 am

      3 stars
      These tasted great, but chocolates melted. I have made other cookies with the same chocolates and they never melt. Weird! Also I was disappointed in the size because they did not grow at all and I followed the directions precisely.

      Reply
      • Carolyn says

        October 25, 2022 at 8:55 am

        “Grow”? Do you mean spread or do you mean rise? I can’t help identify the problem without a little more info. Thanks!

        Reply
    5. Alice says

      May 23, 2022 at 11:28 pm

      5 stars
      Hi Carolyn I made these cookies last night and they turned out delicious! I did notice the texture is a bit grainy/gritty – could it be the gelatin that remains unresolved? Any ideas? Thank you for this awesome recipe!

      Reply
      • Carolyn says

        May 24, 2022 at 8:26 am

        It wouldn’t be the gelatin, I don’t think. It’s probably your almond flour.

        Reply
    6. Judy says

      May 20, 2022 at 7:56 pm

      5 stars
      They are very good and easy! The chocolate chips after cooking does make it better!

      Reply
    7. Robyn Hurst says

      May 04, 2022 at 7:19 pm

      5 stars
      Taste wise, the cookies are perfect!
      But the cookies spread out pretty badly. Should I have chilled the dough before shaping and baking?

      Reply
      • Carolyn says

        May 04, 2022 at 9:23 pm

        No, you probably needed a bit more almond flour. They vary quite a bit by brand and it’s hard to judge. Try adding 2 more tablespoons next time.

        Reply
        • Kerry says

          October 28, 2022 at 4:22 pm

          4 stars
          Delish! But mine also turned into one large cookie sheet. I’d rather them spread than be dry though. Also, I used Lily chips and love them – my go to brand and easy to find at grocer.

          Reply
          • Carolyn says

            October 31, 2022 at 7:25 am

            Sounds like you didn’t have enough flour. Also… how fine was your shredded coconut?

            Reply
    8. Donna says

      April 22, 2022 at 11:43 am

      Can you freeze the dough after mixing, and just cut off cookies as you want a couple of cookies.

      Reply
      • Carolyn says

        April 22, 2022 at 3:47 pm

        I think you probably could! Let me know what goes.

        Reply
    9. Marquia says

      March 27, 2022 at 10:00 am

      5 stars
      One easy recipe to get something I’ve been craving. Kudos for doing it again!

      Reply
    10. Linda says

      February 14, 2022 at 4:03 am

      4 stars
      Fabulous cookie. I took off one star simply because I don’t care for any chocolate chips in my cookies. I’m making another batch today and I’ll melt some dark chocolate to drizzle on top of the finished cookies.

      Reply
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