🍪 Low Carb White Chocolate Macadamia Nut Cookies

There’s something undeniably special about the combination of creamy white chocolate and buttery macadamia nuts. This recipe transforms the classic cookie into a low-carb, keto-friendly treat that is chewy, rich, and satisfying—without the sugar spike.

Every ingredient is chosen with care to keep carbs low while ensuring these cookies have the perfect texture and flavor.

🥣 Ingredients and Why They’re Used

• 1 ½ cups almond flour
  Almond flour is the backbone of most keto baking. It’s naturally low in carbs and gluten-free, giving cookies a soft, chewy texture while adding a subtle nutty flavor. It also provides healthy fats that help keep you satisfied.

• ¼ cup coconut flour
  Coconut flour is very absorbent and works in tandem with almond flour to create structure. Using a small amount prevents cookies from being too dense and helps balance moisture.

• ¼ teaspoon salt
  Salt enhances flavor and balances sweetness. Even in desserts, a touch of salt makes every bite taste richer.

• ¾ cup unsalted butter, softened
  Butter provides richness, tenderness, and moisture. Softened butter is creamed with sweetener to trap air, giving the cookies a light and tender texture. Using unsalted butter allows us to control the exact saltiness.

• ½ cup Keystone Pantry Allulose
  Allulose is a natural, zero-calorie sweetener that behaves like sugar in baking. Unlike some keto sweeteners, it caramelizes, browns, and keeps cookies soft. It’s ideal here because it provides sweetness without an aftertaste or crystallization.

• ½ cup Keystone Pantry White Chocolate Chips
  Traditional white chocolate is full of sugar, but these allulose-sweetened chips let you indulge guilt-free. They melt slightly in the oven, giving pockets of creamy sweetness.

• ½ cup chopped macadamia nuts
  Macadamia nuts bring buttery richness and crunch. They’re naturally low in carbs and high in healthy monounsaturated fats, making them the perfect keto-friendly nut.

• 1 teaspoon vanilla extract
  Vanilla deepens flavor and enhances the overall cookie experience, rounding out the sweetness.

👩‍🍳 Directions

Step 1: Sift the dry ingredients

In a small bowl, whisk or sift together almond flour, coconut flour, and salt. This ensures the flours are evenly distributed, prevents clumps, and creates a finer, smoother cookie texture.

Step 2: Cream butter and sweetener

In a medium bowl, use an electric mixer to cream together the softened butter, Keystone Pantry Allulose, and vanilla extract. This step is key—creaming traps air, giving the cookies lift and lightness while ensuring sweetness is evenly blended.

Step 3: Mix everything together

Slowly add the dry ingredients into the butter mixture, mixing until just combined. Stir in the Keystone Pantry White Chocolate Chips and macadamia nuts. Cover and refrigerate the dough for 30 minutes. Chilling solidifies the butter, preventing the cookies from spreading too much while baking.

Step 4: Roll and shape

Preheat oven to 350°F. Scoop about 1 tablespoon of dough and roll into a ball. Place on a parchment-lined baking sheet, spacing about 1 inch apart. Flatten each ball gently to form cookie shapes.

Step 5: Bake and cool

Bake for 6–8 minutes, or until the edges are golden brown. Remove from the oven and let cookies rest on the baking sheet for 3–5 minutes before transferring to a wire rack. Cooling allows the cookies to firm up while staying soft inside.

🍴 Nutrition Facts (per cookie, makes ~20 cookies)

• Calories: 150

• Fat: 14g

• Saturated Fat: 6g

• Total Carbohydrates: 5g

• Fiber: 3g

• Net Carbs: 2g

• Protein: 3g

These Low Carb White Chocolate Macadamia Nut Cookies are buttery, nutty, and melt-in-your-mouth delicious—everything you want in a cookie, without the sugar crash. Perfect with coffee, as an afternoon treat, or even as a sweet bite after dinner.