Keto Macadamia & White Chocolate Cookies
Hello, my fellow foodie adventurers!
Today’s quest is a sweet treat that’s sure to satisfy your cookie cravings: Keto Macadamia & White Chocolate Cookies! These soft, buttery cookies are everything you want in a dessert — rich, nutty, and studded with chunks of sugar-free white chocolate and crunchy macadamia nuts. With a tender texture and just the right touch of sweetness from allulose, they taste incredibly close to the classic version, but without the carb overload. Perfect with a cup of coffee or as an afternoon pick-me-up!
Ingredients You’ll Need (The Quest Inventory)
- 1 stick (½ cup) butter, softened
- ⅔ cup allulose
- 2 cups super-fine almond flour
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ⅓ cup macadamia nuts, chopped
- ⅓ cup sugar-free white chocolate chips
How to Forge the Feast (The Quest Steps)
-
- 1. Preheat oven to 325°F and line a baking sheet with parchment paper.
- 2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and allulose on high speed until light and fluffy (about 2 minutes).
- 3. Turn the mixer to low speed. Slowly add the almond flour, vanilla extract, and sea salt. Mix until a soft dough forms.
- 4. Add the chopped macadamia nuts and sugar-free white chocolate chips. Stir just until incorporated.
- 5. Using a cookie scoop, portion the dough onto the prepared baking sheet.
- 6. Place a piece of plastic wrap over each cookie and gently press down with the bottom of a glass to slightly flatten.
- 7. Bake for about 14 minutes, or until the cookies are set but still soft in the center.
- 8. Carefully transfer the cookies to a cooling rack and let them cool for at least 30 minutes. They will firm up as they cool.
Tips Tricks & Variations
Cooking Tips:
- Don’t over-bake — they continue to firm up while cooling.
- Store in an airtight container in the fridge for up to a week or freeze for longer storage.
Tasty Variations:
- Swap macadamia nuts for pecans or walnuts.
- Use sugar-free dark chocolate chips for a richer flavor.
- Add a pinch of cinnamon or a few drops of almond extract for extra depth.
- Make them extra fancy by sprinkling a touch of flaky sea salt on top right after baking.
These Keto Macadamia & White Chocolate Cookies are dangerously good — soft, chewy, and full of flavor. They’re quickly becoming a favorite around here!Tag me when you bake a batch — I want to see those golden cookies fresh out of the oven!
Keto Macadamia & White Chocolate Cookies
Buttery almond flour cookies rich, nutty, and studded with chunks of sugar-free white chocolate and crunchy macadamia nuts.
Ingredients
- 1 Stuck Butter Softened
- 2/3 cup allulose
- 2 cups super fine almond flour
- 1 tsp vanilla extract
- 1 tsp sea salt
- 1/3 cup macadamia nuts chopped
- 1/3 cup sugar-free white chocolate chips
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and allulose on high speed until light and fluffy (about 2 minutes).
- Turn the mixer to low speed. Slowly add the almond flour, vanilla extract, and sea salt. Mix until a soft dough forms.
- Add the chopped macadamia nuts and sugar-free white chocolate chips. Stir just until incorporated.
- Using a cookie scoop, portion the dough onto the prepared baking sheet.
- Place a piece of plastic wrap over each cookie and gently press down with the bottom of a glass to slightly flatten.
- Bake for about 14 minutes, or until the cookies are set but still soft in the center.
- Carefully transfer the cookies to a cooling rack and let them cool for at least 30 minutes. They will firm up as they cool.