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If you are looking for the best keto flourless cookies, stop looking. These keto macadamia cookies will be loved by all. They have the perfect texture and chew. Not too cakey, or too dry.
It wasn’t until 2019 that you could not easily have a keto white chocolate cookie, because you had to make your own. However, now you can buy keto white chips.
These keto white chocolate macadamia nut cookies originally were chocolate from cocoa powder. I got rid of the cocoa powder but I add a few ingredients. When this recipe was first created, you had to create your own white chocolate. There is no need for this anymore, thanks to a few companies that make them now.
This recipe uses cashew butter, which I understand can be harder to find and is a little bit more expensive than other nut butters. If needed, you can use other nut butters such as peanut butter, almond butter, or even sunbutter.
I like the cashew butter the best as it has a milder and sweeter flavor than the other nut butter options.
This recipe used to have cocoa powder and used to be called Macadamia Chocolate Cookies, however, I took this out to make them more true to the current name. If you want to make them chocolate, all you need to do is add 1/2 tablespoon of cocoa powder to the dry ingredients.
Baking Soda v.s. Baking Powder
So far my recipes have used baking powder but these keto macadamia cookies use baking soda instead and it makes all the difference in the world. Below in the photo, you can see the different textures each baking leavening agent produces.
The baking powder produces a more airy soft cookie, close to the texture of a cake. While the baking soda produces a chewier like consistency.
You can get them at a few places since there are 2 different companies that sell them. Choc Zero, my favorite, or Bake Believe. Bake Believe is sold at Walmart. You can get Choc Zero on Amazon or directly on their website.
Review of Bake Believe’s White Chocolate Chips
These chocolate chips do not hold their shape well and melt into the baked goods. They are very sweet, almost too sweet for me. The flavor is kind of close to the real thing but not quite there.
Review of Choc Zero’s White Chocolate Chips
The moment I tasted these, I feel in love. They reminded me of what white chocolate is supposed to taste like and with just the right amount of sweetness. These chips also hold their shape when you bake with them.
Tips and Directions
The time you cook these cookies is very important. You may think it’s crazy but there will be a big difference between 4 minutes and 6 minutes for the end result of the cookies.
Cake like Cookie
If you want a cookie that’s more like the texture of a cake, add in 1 teaspoon of coconut flour. Coconut flour is really good at soaking up moisture and creating a cakelike texture.
Below is a photo of what the batter will look like after you are finished mixing everything in.
Keep these in an airtight container in your fridge for up to a week. You can also keep them in the same container on the counter for a few days. The cookies can also last as long as 3 months in the freezer.
If you keep them in the freezer, get a freezer-safe bag to put them in. Then try your best to remove most of the air. I like to suck it out with a straw.
More Keto Cookies
- 1/2 Cup Cashew Butter
- 1/4 Cup Confectioner Sweetener with erythritol
- 1 Egg
- 2 T Melted Butter
- 1 tsp Almond Extract
- 1/2 tsp Baking Soda
- 1/4 Cup Macadamia Nuts
- 28 grams White Chocolate Chips. My favorite is from Choc Zero.
- Preheat your oven to 350 F.
- Melt your butter in the microwave. Do this in 15-second intervals.
- Mix together your egg, almond extract, melted butter, and cashew butter.
- In another bowl mix together the sweetener and baking soda.
- Add your dry mixture to the wet and blend.
- Fold in your chocolate chips and macadamia nuts.
- Scoop out 21 portions of the cookies onto a baking tray. I like using a cookie scooper with these since it's a sticky batter. I also enjoy using a silicone cooking mat for easier removal.
- Flatten the cookies with a spatula as they are very sticky.
- Cook for 5 minutes. Allow cooling before you remove them from the cookie tray, as they may fall apart if you remove them too soon.
The colored text ingredients are linked to purchase from.
Nutrition Information:Yield: 21 Serving Size: 1 cookie
Amount Per Serving: Calories: 97.17Total Fat: 8.74gCarbohydrates: 4.7gNet Carbohydrates: 1.85gFiber: 0.57gSugar Alcohols: 2.2gProtein: 2.43g