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.
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!).
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.
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!
More keto cookie recipes you might like:
Keto Skillet Chocolate Chip Cookies
Keto Peanut Butter Cookies for Two
White Chocolate Macadamia Nut Cookies
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
Susan says
Do u think u could bake this as a bar cookie ? In one pan ?
Carolyn says
Absolutely!
Kay says
Made these today and they are a homerun! What is the best way to store them? Thank you for another great bake!
Carolyn says
Depends on how quickly you will eat them. On the counter is fine for 4 to 5 days, but refrigerate or freeze if you think they will be around longer.
Wendy says
I just wanted to add… HOLY MOLY… these cookies are friggin AHHHHMAZING!! YAY!! Even with the melted chips the flavor is perfect!! Thank you for this awesome recipe!!!
Wendy says
I just made these and they smell and look delicious. I am waiting for them to cool to taste but I’m drooling just looking at them!! LOL I followed your instructions exactly and I think that I would try what another reviewer mentioned, and that is add the chips half way thru the cooking process. My chips melted by the time the 14 min cooking was done, but I did check them at 7 min in and they looked perfect. So my only recommendation (and what I will do next time) is take out the cookies half way through cooking and add the chips then! Thank you so much for all of your incredible recipes, it makes doing the Keto Diet so much easier and so much more fun!
Carolyn says
Thanks, Wendy. I had the ones I put on top look great after baking but who knows exactly what makes the difference!
Becky Hardin says
These are the best cookies!
wilhelmina says
I hope my local walmart begins carrying these chips soon because I am dying to try these cookies! This is by far my fav flavor!
Sara says
These are incredible. I was a little skeptical but they came out amazing!
Katerina @ diethood .com says
I can’t wait to try these!! They sound incredibly delicious!!
Katie says
SO good! The flavor is spot on. I can’t believe these are keto.
Raewynne says
Hi Carolyn, could you please let me know what the difference gelatine makes to the recipe? I’m contemplating waiting until I have some before I make them. Thanks
Carolyn says
It makes them chewier.
Sharon E says
I used Bob’s Red Mill Super-Fine Natural Almond Flour and wonder if I should have used Bob’s Red Mill Super-Fine Almond Flour from Blanched Whole Almonds? Although they are DELICIOUS the texture and taste of the cookies seemed to be a tiny little bit “off”. I used all almond flour, no coconut and omitted the gelatin otherwise following the recipe as written. Any feedback would be appreciated:) Thanks!
Carolyn says
Well, yes the natural includes the skins which is never going to give you as fine a cookie as the blanched. And the skins do have a certain flavor so that was probably part of it.
Bill Wilson says
These are the best white chocolate macadamia nut cookies I’ve ever had, keto or not! They are insanely good! They taste like something from Mrs. Fields or a similar shop. I got my chips on Amazon, and I used all almond flour and left out the gelatin. Also, I used roasted, salted macadamia nuts from Costco. Perfection!
Carolyn says
Wow! I am delighted by your review!
Ann Bailey says
I definitely want to make these cookies!!! Chewy white chocolate and macadamia nut cookies, a cheesecake and I think I’ll make it through the holidays 🙂
cherie says
For me choclate white chocolate cookies!
Emma says
I already subscribe! And I would probably either eat these chips straight out of the bag or else dip a spoon in peanut butter and then in the chips. Especially the white chocolate ones– yum!`
Carla says
So excited for the chance to try these cookies
Janie says
Yes, if I win the white chocolate chips… I would like to make these macadamia nut cookies. Looke so so delicious! ????
Lori A says
I would love to use the chips to make these cookies! Macadamia nut is my husbands favorite cookie.
Kathleen Pancoast says
Hope I can find these in my local Walmart!
Kathleen Pancoast says
I just googled bake believe and they are available on Amazon!!
Carolyn says
Yes, but WAYYYYYY more expensive through a third party seller.
Charmaine Yee-Rowland says
Looking forward to trying the chocolate chips and this recipe!