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
Kristin Donley says
I would use them to make some cookie bars or just as a topping on my ice cream
Karen says
I can’t wait to try this recipe!!!
Jennifer says
Thanks for the tips. Can’t wait to try these!
Valerie says
I need to try these! The white chocolate macadamia cookies were my go to in my past SAD life!
Carolsue says
I would make White Chocolate Chip Cranberry Oatmeal Cookies
Alyssha says
Wow! These look incredible! Was just posting in the Facebook group about my undying love for your cranberry muffins and how I was on a vision quest all over town for fresh cranberries tonight – to no avail! I’ve waited all year literally dreaming about your cranberry muffins. So good with a pat of salted butter on top. I would love to try cranberry white chocolate cookies in addition to these macadamia nut cookies. Yummers!!!
Lia says
I have been waiting forever for this recipe!!! I can’t wait to try it out, especially since I just had to throw out so much food from a moth infestation ????
Carolyn says
Oh no, that’s awful!
Zenobia says
As with everything you share – these look amazing!
Pamela Heatley says
Can’t wait to try. Have only had Lily’s brand chocolate so I would love to win your raffle and try this new brand
Erin says
Oh oh oh! I remember what I need to do with these!! My old college had a coffee shop with the BEST muffin…ready? It was Pumpkin white chocolate chip with a chai tea glaze and chopped macadamias on top. It was heavenly and started my pumpkin obsession! I am thinking of a keto reincarnation…
Erin says
I was thinking a raspberry white chocolate chip cookie or bar! I tried contacting this company to get thrown to our Kodiak AK Walmart, and they won’t ship to me. Guess I need to speak to the (Walmart) Manager! These will be here in my Walmart or I will go chocolate crazy trying! Ha!
How do the regular dark chocolate chips compare to Lily’s? In taste?
Carolyn says
Honestly for the regular chips, these taste okay but I still like Lily’s better.
Mary Sheiko says
I’m totally making this recipe! White chocolate macadamia nut cookies really take me back.
Stef Read says
Putting them inside fresh raspberries as a nice little snack.
Tamara says
I cannot wait to try these chocolate chips! My husband is a chocoholic. He loves all things milk and dark. I think I have him hooked on Keto, as that’s all I cook now, but he says it’s only because of the chocolate desserts. My favorite chocolate is white, and my favorite cookie is white chocolate macadamia nut. So excited to make these!! Thank you alldayidreamaboutfood! Your recipes are always on point!
Angelique Greetham says
OMG So excited to try these!! I made some from another recipe but they were very oily. I bet your recipe is perfect as always!
Tina Lü says
I follow you on insta as dollbabytina but I forgot to type it, and I want to use the white to dip strawberries!!!
Carolyn says
Great idea!
Jane says
My son and I llllooooovvvve white chocolate and macadamia nuts. I’d love to try your recipe and maybe try a white chocolate cheesecake recipe!
Sumer says
Looks delish!! I was at Walmart today but didn’t see these:(
ElleErickson says
If I win I would make these for sure!
Missy says
Can’t wait to try these white chocolate chips as I can not eat regular chocolate.