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
Sandy Sanger says
Can’t wait to try these cookies
Diane says
I bought another brand of low carbs chips and they totally melted into the cookies I made. They solidified in the frig and I could eat them. I’d like to try the regular chocolate chips in that recipe. I’d give the white chocolate chips to family as I’m not fond of white chocolate.
Jennifer Prekopa says
Lily’s now has white chocolate chips, too! Just discovered them at Dillons this week. Funny enough, I can’t find their other chocolate chips there. At Walmart, I can find the chocolate, but not the white. I am planning to make these this week, and I cannot wait!
Stacia says
I’m so excited about these!! Hoping I can find them near me!!
Danni says
I can’t find the bake believe chops anywhere near me so it would be amazing to win some. I love white chocolate cookies and have missed them. I wonder if freezing the chips before mixing them in the dough would make a difference.
Amanda Shaw says
I am SO excited to try these cookies! I’m a cookie addict so these will definitely help me on my Keto journey! Your recipes never fail to impress me. If I win the chips I’d definitely be spending time in the kitchen making some Keto friendly cookies for the upcoming holidays so I don’t feel tempted to cheat!
Kristyn says
Can’t wait to use these for white chocolate peanut butter cups!
Karen Johansen says
Carolyn, as you know I live in San Diego and it has been an Easter Egg hunt to find these in stock at our Walmarts! I have yet to be able to try them and very frustrating 🙁 Cookie Monster that I am I would love to this give-a-away! Pick me pick me! (As the little girl jumps up and down) xoxo
Carolyn says
So before you go hunting all over… Go to the bake believe website and click on their links to see which Walmarts carry them. Then from there, there’s a link where you can actually see which stores have them in stock!
Chris Houck says
Hi Carolyn,
Well I guess you got all all the white chocolate chips in my area too! LOL! I will wait until Walmart restocks before heading over there. Thank you for the recipe -my husband loves macadamia nuts so we’ll both love these!
Carolyn says
I just might have! 🙂
Heather Eidemiller says
These sound amazing! Im so excited to try them! Thank you!!
Amy says
I can’t wait to try these cookies!
Linda says
I’ve been wanting to try these, but I can’t drive all over the place to look for them. I don’t drive anymore due to vision issues. I looked at the local walmarts online, but only found the dark chocolate. I live in Vancouver. I’d love to know which store had all of them.
I’m a recipe creator, but I don’t have a blog or anything. I just like to play in my kitchen. I’ll probably use them to test chaffle recipes. I’ve been really enjoying the chaffle craze lately. 🙂
Carolyn says
Oh I am happy to help! The store I found a bunch at was on SE 192nd ave, way out in East Vancouver. The one that I cleared out of chips was at Mill Plain Plaza.
Pam says
Carolyn….Thank you for the heads up on the white chocolate morsels. I bought 3 bags at my local Walmart. I made a batch of these, today. Once baked, the white chocolate morsels did not look like yours. Even though I went by your guidelines of putting the morsel on top, they still melted into the cookie. The cookie itself tasted great. Don’t know if I should add the morsels half way through baking or place on the cookie once removed from the oven while still hot.
Any suggestions?
Carolyn says
Okay good to know. I added mine at the beginning to the top but maybe halfway through would work for you. I think it can depend on your oven. I recently baked some scones with them inside and because they baked longer, they totally melted away. I think the shorter baking time allows at least some of the morsels to survive when they are on top but if your oven bakes a little on the hot side, that could be an issue.
Pam says
Thanks, for your reply, Carolyn…….Since I still have plenty of cookie dough leftover, I’ll experiment and let you know.
Elena Goodwin says
I can’t wait to make these once I find those white chocolate chips. This is my favorite cookie ever.
Shontel Bordelon says
Ohhh YUM these look amazing !!! Can’t wait to try these!!! Fingers crossed!! 🙂
Angela says
I just bought a few “regukar” white chocolate macadamia nut cookies for my boys and was aoooo tempted to eat one. NIW I dint have to be! I cant wait to find these so I can make some. All if your recipes are so tempting!????
Rebeca M says
I can’t wait to try this recipe!!!
Sandy says
Can’t wait to try your recipes
Katie says
I miss cookies so much. Reducing my carb intake led me to believe I would have to give up the treats I love. You have completely proven me wrong time and time again. This recipe is no different. Looks delicious.
I entered your give away for a chance to make these cookies specifically. My husband loves white chocolate and I have not been able to find a white chocolate substitute in my journey this far.
Thank you for all that you do 🙂
Kate says
I have tried these and agree about the taste – not quite there. They taste a little ‘icy” and not quite creamy enough. I suppose that is due to the sweetener. They do have classic clean ingredients and the price ($3.99 for 9 oz) is more than fair. On another note, Walmart is now carrying Lily’s chips as well as Swerve. I find the Lily’s milk chocolate chips to be very good. I like to melt them down and refreeze them with whole almonds for a Hershey’s bar with almonds experience.
Carey says
I can’t wait to try this recipe! I’ve had difficulty getting these chips locally.
Barb G says
Can’t wait to try these!!