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
Charity says
These are so good!! I added a tablespoon or so more almond flour because my dough was really loose for some reason but they’re fantastic – no other changes. They’re chewy and soft and they spread like normal cookies. 10/10.
Pam K says
Wow!! These cookies are AMAZING! I had decided quite a while back that keto cookies were terrible, because I had yet to try a recipe where the cookies came out with both a great taste and a great texture. These cookies have both!! They are delicious and have a great chewy yet slightly crispy texture. I couldn’t be more impressed! I will definitely be making these often and can’t wait to try more of Carolyn’s cookie recipes!
Lucy says
I am printing out this recipe and saving it in my keto recipe files. This is excellent. I cut the recipe in half cuz keto baking is so hit or miss for me… I should have made the whole batch. I should have know , I haven’t gotten a bad recipe from your website. The coconut really adds to this ! Thank u !
Tara says
I made these tonight with a few modifications. I used half the erythritol based sweetener and added some stevia glycerite. I used one cup of almond flour and one cup of coconut. I didn’t have any macadamia nuts so I just left them out. I baked them in a convection oven at 300 degrees. I didn’t have gelatin (and I’m vegetarian) so I used agar agar instead. I really enjoy these a lot! I used Bake Believe white chocolate chips. They did kind of disappear into the cookies as you said they would, so I added some on top right after taking them out of the oven. Thank you for all of your amazing recipes! They make my low carb life so much happier! These are a real treat to me!
Michelle M says
Made these tonight and they were so delicious! Thank you for sharing!
stephanie says
These are the first cookies I made, my oven cooks very unevenly so some were perfect and some very done, not burnt just very brown so some were chewy and other crisp like a store bought cookie…..I’ve already eaten 6….thank you so much for your holiday cookie email!
Carolyn says
If you can remember to, rotating you pan halfway through cooking can help when you have hot spots like that.
Evie says
I just made these and they smell amazing. But, they really spread out thin. I used 1 stick of butter. Do you think that instead of 1/2 cup of coconut, I could use 1/2 cup of coconut flour? Would that help soak up the butter?
Carolyn says
Okay, I just re-read your comment… a stick is only 1/2 cup so that’s fine. PHEW. But no no no to the coconut flour – 1/2 cup of coconut flour is a HUGE amount, you’d only want about 2 tbsp (that’s why I said it sounded like you had never worked with coconut flour). If your cookies are thin, they really just need a bit more almond flour. Sounds like yours was under-measured. Or you are using a more coarsely ground one, which let’s the butter leach out.
Evie S says
Thank you!
I made the cookies again. The almond flour is super fine. I used 2 cups of almond flour this time and added 2 tablespoons of coconut flour. After mixing it, I let it sit in the fridge over night. These turned out awesome! They look the way they are suppose to and taste like regular cookies! Thanks for such a quick response. I will be checking out more of your recipes.
p.s.
My husband can stay out of the cookies!
Evie S says
Thats suppose to read my husband can’t stay out of the cookies!
Paula says
Baking these up as I type! My husband is a white chocolate fanatic, so when the chips arrived in the mail today, I knew I’d have to bake these immediately (before he could eat the chips right out of the bag!). Thanks for a nice, easy ingredient list – they smell fantastic!
Carol P. says
Lily’s now makes a white chocolate chip that works beautifully with thus recipe. And this is the BEST recipe for lie carb cookies ever.
Marti says
Made these today and they are delicious. I followed the recipe exactly and used choc zero chips. Thanks for the recipe!
Anita Sue Coleman says
I am concerned about the corn fiber in the ChocZero products. Please advise.
Carolyn says
All I care about is whether it spikes my blood sugar. These chips do not. But you must do what makes you feel right.
Magdalena Eslimi says
I just made these cookies and they are delicious.
The only issue I have is that I used the Bake Believe White Chocolate Chips and they dissolved while baking. I used Lily’s semisweet chocolate chips for another bath and they turned fine.
Carolyn says
Yes, those ones do. I recommend the ChocZero chips instead. If you use FOODDREAMER, you can get 10% off anytime on their products. http://shop.choczero.com/?utm_campaign=fooddreamer&utm_source=leaddyno&utm_medium=affiliate#_a_fooddreamer
TK says
I have made these cookies three times in one week because everyone just LOVED them. I quote from multiple anti-keto family members, “these taste just like subway cookies!” Subs I used was 1/4 tsp Xanthan gum instead of gelatin because I didn’t have any. Also, added 3/4 cup Bochasweet in place of both sugars. Just fantastic! I wish I could give you more stars. I always come to you when looking up new keto recipes!!!
Shirley says
Fabulous! The coconut and gelatin were perfect additions, gave them the best texture I have had in a keto cookie. And they had the same texture the next day. I used Lilly’s dark chocolate chips. Thank you.
Kate says
Made these as directed, with the exception of also adding in some dark chocolate chips. I used the Choc Zero white chocolate chips (available in single or multiple bags on Amazon). The only macadamia nuts available at my store were the roasted, salted macadamia nuts; while the recipe does not specific to, I assume it calls for raw. I made sure to use unsalted butter in the recipe, and did not adjust the amount of salt. No issues, and these were a huge hit!
Kate says
I also tried a few the WC chips mixed in and afew with them placed on top (per the directions). Can confirm that the latter works much better, as the chips do dissolve into the dough while baking. I expected these to spread due to the high butter content, but they kept their shape. I used a melon ball scoop to keep the sizes consistent.
Carolyn says
It does call for raw but honestly, the salted ones might be kind of good!
Rebekah says
I would love to make the dough for these and refrigerate the dough for company. Will these work after being refrigerated a few days (the dough?) Thank you!
Christine says
Thank you for the tips on the Bake Believe chips. I have the white chocolate ones and haven’t baked with them because I have been snacking on them with macadamia nuts LOL! The chips are very sweet on their own but with the salt from the macadamia nuts they are perfect. I would love to use the Choc Zero chips but sadly their products spike my BG like crazy. So happy to have an alternative 🙂
Jean says
Did anyone actually make these? I was so excited. Followed the recipe exactly and they did not turn out at all. The cookies did not spread at all. Remained in a ball. I see lots of comments saying they were looking forward to trying them, but few who actually reported on how they turned out after making them.. I’d look elsewhere. This recipe did not turn out at all.
Carolyn says
Hi Jean, if they stayed in a ball, then you did not actually follow the recipe, as it instructs you to press them down with the heal of your hand to 1/2 inch thick – thus already they would no longer be a ball.
As for people who actually made the recipe, many have and love them. Here are a few comments from folks you clearly missed…
“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!!!”
“Made these today and they are a homerun! What is the best way to store them? Thank you for another great bake!”
“I baked these cookies last night at 9pm! Oh my goodnees! They are delicious! Did not use gelatin and put chips on top of cookie after 12 minutes…put them back in oven for just a couple of minutes. I just love them!”
So you can see that people who did make them as written had no issues.
Sheila says
I’ll have to try the choczero white chocolate chips because the bake believe ones cause me TREMENDOUS gas. It’s crazy, because it’s only the white chocolate chips in that brand.
Jeri says
I baked these cookies last night at 9pm! Oh my goodnees! They are delicious! Did not use gelatin and put chips on top of cookie after 12 minutes…put them back in oven for just a couple of minutes. I just love them!