Keto White Chocolate Macadamia Nut Cookies
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Introduction
If you have made our Thick and Soft Keto Lemon Cookies you already know the texture here — thick, soft, chewy. The difference is the macadamias, which put some crunch through the middle of a very soft cookie.
Where To Find Keto White Chocolate Chips
White chocolate is divisive. It comes last in the big three behind milk and dark for a lot of people, and the keto version took a while to become easy to find.
We use ChocZero’s white chocolate chips, and the reason is personal: hard sugar-free chips that stick to your teeth and taste like chocolate-flavored plastic are one of my longest-running grievances. These stay soft and melty instead.
Two Sweeteners, Not One
This uses Lakanto’s Golden and Classic monk fruit together.
Golden is the brown-sugar substitute and Classic stands in for white sugar, which is what each one is doing here — rather than asking a single product to cover both.
Shape Them Before They Bake
It is a small step and an easy one to skip. Scoop or roll the dough into roughly 1 to 1¼-inch balls, then flatten them slightly to the shape you want before they go into the oven.
And if you want the white chocolate to actually show, press a few extra chips into the tops before baking. It is purely for looks, but there is a real difference between a cookie that contains white chocolate and a cookie that looks like it does.
After baking, let the cookies cool before you start moving them around too much.
Keto White Chocolate Macadamia Nut Cookies
Ingredients
Dry Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp xanthan gum
- ¼ tsp salt
Wet Ingredients
- ½ cup lakanto golden monkfruit sweetener
- ¼ cup lakanto classic monkfruit sweetener
- ½ cup butter, unsalted
- 2x large egg
- ½ tsp vanilla extract
Mix-Ins
Directions
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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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In a large bowl, mix together the almond and coconut flours, cream of tartar, baking soda, xanthan gum, and salt.
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In a separate bowl, using a mixer, cream together the butter, golden and classic sweeteners, eggs, and vanilla extract.
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Slowly mix in the dry ingredients and combine to form a dough.
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Fold in the chopped macadamia nuts and white chocolate chips.
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Roll (or scoop) the individual cookies into 1 to 1 1/4 inch balls. Flatten the balls slightly for your desired shape and bake for 12-15 minutes.
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Allow the cookies to cool and enjoy!
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Notes
- Press a few extra white chocolate chips onto the tops of the cookies before they go in the oven. It is purely for looks, and it is the difference between a cookie that has chips in it and one that looks like it does.
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!
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Enjoy!
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Updated — September 10, 2026: We removed a duplicate walkthrough and added clearer notes on the white chocolate, two sweeteners, shaping, and finishing the cookies.
