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
Ashlee says
These look DIVINE!
Julie D says
These cookies sound amazing!! Hope I can find some of these to make this recipe! ????
Elisa says
These look amazing! I wish we could get Bake Believe products in Canada. I would love to make these cookies and to try the white chocolate chips in a pumpkin spiced cookie as well.
D Campbell says
These look wonderful!! Thanks for all you efforts to keep healthy eating fun and in balance with life.
Melanie says
I’d probably make these cookies or a dark and white chocolate chip cookie.
Jennifer says
Thank you for another great recipe. I just put these on my Walmart grocery order.
Sarah says
Cant wait to try this recipe…….I dont have the best of luck with keto baking. I cant get past the cooling
effect swerve leaves behind. Any advice on how to get rid of that? My husband and I both are keto the cooling effect foesnr bother him but I cant stand it.
Carolyn says
Try using half Swerve and half Bocha Sweet. I don’t suggest all Bocha Sweet because it’s expensive and because it will make your cookies very soft, rather than crisp. https://amzn.to/2O2gOak
Erica B says
Consider trying another sweetener, Sarah. There are many brands of sugar-free natural sweeteners out there, and even though erythritol is the main ingredient in most of them, they do taste noticeably different. Our family prefers Lakanto, usually with an added dash of allulose, if appropriate for the recipe. There’s also Sukrin, Pyure, SoNourished, and I’m sure many others. Sweeteners are pricy, but if you can buy small bags of other brands to test, you just might find a favorite.
candace says
cioioooookies
Joanne says
I really look forward to baking these cookies and will check my local Walmart. And, I am already a subscriber.
Ginger says
Yum! Can’t wait to make this recipe
Monica says
White chocolate macadamia nut cookies are my favorite!!!
Carlyn Grocholski says
Excited to try these!
Beth DAVIS says
I can’t wait to try this recipe! I have tried the white chocolate Bake Believe and although they were a bit sweet, I made some cookie dough fat bombs and used them along with lillys chips and they were yummy!! Souble trouble!!!
I also used them in my coffee to make a white chocolate mocha!! 1 Tablespoon of chips steamed into the almond milk and blended in the bullet, turned out great!
I am sure I would whip up lots more yummies if I won the chips! Thabk you for all your inspiration!!
Twila says
Can’t wait to try these!
Connie Gutierrez says
Been waiting patiently for you to post this recipe!! And I got lucky and found the white chocolate chips at my nearest Walmart today. Cannot wait to make these! Thanks Carolyn!!
Carolyn says
Thanks, Connie!
Kay Little says
Can’t wait to make some cookies with a bag of the white, the dark and the semisweet Bake Believe Chocolate Chips
Kay Little says
I look forward to many recipes using this product!
Tracy says
I found all three kinds of these chips a couple of months ago and have been waiting for a good recipe. Good to know how the chips behave in a cookie. I have everything waiting to be put together. I’m sure using your recipe they will be delicious. I’ve snitched a few in the meantime and really like them. I went back to Walmart and picked up some more too.
Carolyn says
Let me know what you think of the cookies!
Jen says
I cannot wait to make these!!
Kim Pitts says
I REALLY want to make these!! I have searched all my local Walmart stores weekly to no avail for these chips!!!