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
Kate says
I would use the white chocolate chips to make your recipe…it sounds so good!
Wendy says
So excited to try this recipe ???? I love macadamia nuts and baking is a staple for me. Now I just need to get my hands on some of the white chocolate chips.
Brenda says
I have been following your IG account(s) for two years and have very much enjoyed your recipes and tips. It has made my getting healthier and Keto journey much easier.
Stacey says
Oh. My. Goodness!!! I need these in my life. I can’t wait to find these baking chips and try these cookies.
Linda says
This is my favourite type of cookie! Thanks for the recipe!
Gina says
This changes everything! I’m super excited to try these.
So Young says
Ugh!! They don’t carry these baking chips anywhere near my radius. Gonna have to definitely try this recipe with the other brands! Brings back memories of cookie binging at Subways haha
Rachel says
I would love to make these cookies! They’re my husband’s favorite and he hasn’t had them since starting keto a year and a half ago!
Mary Claire says
Ready to try this recipe as soon as I can get the keto white choc chips! Yum-O!
carol jones says
I can’t wait to try this! My hubbys favorite cookies!
Thank you!
Janene says
I keep looking at the Walmarts around me and I can’t find any! I think people are hoarding these bad boys. lol!
Leanne Weber says
I’m still waiting to find these in Ontario!!
Candice Walker says
I can’t wait to try this recipe. They look good! I did try one and little bit ago and it was ok. I did notice how they melt but I loved the crispiness of them once melted. Your recipes always make me excited to bake. ???? Thank you for sharing.
Gale Dacalio says
I hope I win. I love mac nut cookies. I would make your recipe with tbe chips. I also would like.to make my own chips
Toni L McFadden says
I just made these in the sugar/flour version for my husband. I’m so excited to try them in a safe cookie for me!
Pam says
Carolyn, I baked these again without the white chocolate morsels. Instead, I used them after the cookie was baked. Worked! The morsels stayed really soft for awhile. I refrigerated the cookies for several minutes. The morsels set up perfectly. Great tasting cookie! Thanks, Carolyn….Your recipes are awesome!!!
Carolyn says
Sounds good! Glad it worked.
Marla O`Steen says
Hi Carolyn! I would love to try these new chips in several of your cookie receipts! I saw them at our WalMart (Southern California) but hesitated in trying them since I didn’t trust some of the reviews I saw. So I must admit I’d love to win so I can try them!
Lori says
These cookies look divine and I’m excited to try the white chocolate chips. I know you’ve mentioned in other blog posts that there haven’t been good options. I make a white chocolate mousse that is only white chocolate chips, some gelatin, and whipped cream. I wonder if this brand would work in that recipe. I’ll have to try to find some in my area and give it a go.
Kathy Carter says
I can’t wait to try these cookies. They look so good!
pdxgirl says
FYI – Winco has all swerve sweeteners on sale for $5.98 a package,
Jolene says
I’d be making these! I love macadamia nuts so this would be an awesome recipe to try.