Sugar-Free Macadamia Cookies – Buttery, Low-Carb, and White-Chocolate Dreamy

Let’s be real: most keto cookies either crumble into sand or feel like baked protein bars in disguise. Not these.

This recipe gives you rich, chewy, golden-edge cookies with real cookie texture—thanks to a smart combo of almond flour, two sweeteners, and that nutty crunch from macadamias and sugar-free white chocolate chips.

These are freezer-friendly, meal-prep magic, and dangerously good with coffee.

💡 Why This One Works (Keto Cookie Edition)

• Brown sugar replacement + granular sweetener = flavor AND chew
• Almond flour + melted butter = perfect cookie base (not dry, not cakey)
• Macadamias blitzed and chopped = nutty crunch in every bite
• Collagen (optional) adds a protein boost and helps bind without eggsplosion

Plus: They’re sweetened smart and stay soft days later. No sand-texture. No bitter aftertaste.

🧾 What I Used (And Why It Worked)

• 2 cups almond flour – Fine and fluffy, perfect for cookie structure
• ¾ cup raw macadamia nuts, divided – Half blitzed, half chopped = balanced texture
• ⅓ cup brown sugar replacement – Adds molasses-y flavor and chew (Swerve brown or similar)
• ⅓ cup granular sweetener – Balances the brown; allulose, erythritol, or monk fruit
• 2 tbsp collagen peptides (optional) – Adds chew, binds well (bonus: skin glow)
• ½ tsp baking soda – Gentle rise and spread
• ¼ tsp salt – Always. Even in sweet recipes. Trust me.
• ½ cup melted butter – Carries flavor and moisture
• 1 large egg – Classic binder
• ½ tsp vanilla extract – Rounds it all out
• ⅓ cup sugar-free white chocolate chips – Chopped and scattered for that classic finish

🔁 Keto Swaps That Actually Work

Swap	Result
Chopped pecans or walnuts	Less creamy, more crunch
Allulose only	Slightly softer cookie, caramelized edges
Coconut oil instead of butter	Works, but flavor changes—use refined to avoid coconut taste
Omit collagen	Still works—slightly less chewy

⚠️ What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Spread too much	Dough too warm or pan not lined	Chill dough or use silicone baking mat
Dry texture	Overbaked or oven too hot	Pull them when edges are golden but centers soft
Gritty sweetener	Used granular erythritol without blending	Use powdered version or blend first

👩‍🍳 How I Make It (Step-by-Step)

1. Preheat oven to 325°F. Line 2 baking sheets with silicone mats or parchment.
2. Blitz ½ cup macadamias into coarse crumbs. Chop the other ¼ cup with a knife.
3. In a bowl, whisk almond flour, sweeteners, collagen, baking soda, salt.
4. Add melted butter, egg, vanilla. Stir until dough forms.
5. Fold in all macadamias and half the chocolate chips.
6. Roll into 1¼-inch balls, space out on baking sheet. Flatten gently to ½ inch.
7. Bake 12–15 minutes until edges are golden.
8. Gently press extra chocolate chips into tops. Cool on pan (they’ll firm up as they cool).

🧠 My Go-To Low-Carb Cookie Hacks

• I mix the brown + white sweeteners for better depth of flavor and softness
• Press a few chips on top after baking for perfect presentation
• These freeze like champs—just reheat at 300°F for 3–5 mins to refresh the texture

🧊 Storage + Tracking Tips

• Room temp: Up to 5 days in airtight container
• Fridge: 10 days, sealed
• Freezer: 3 months, tightly wrapped
• Macros (per 2 cookies):
  • Calories: 225
  • Net Carbs: ~3.3g
  • Fat: 21g
  • Protein: 5g

❓ Real Keto Questions, Real Answers

Are white chocolate chips keto?
Only if you use sugar-free brands like ChocZero or Lily’s. Always check labels—some sneak in maltitol.

Can I make these dairy-free?
Yes—use coconut oil instead of butter. They’ll be a bit firmer but still delish.

Why use two types of sweetener?
It mimics real sugar flavor + texture better. Brown = depth, white = brightness.

📊 FULL NUTRITION (PER 2 COOKIES)

Nutrient	Amount
Calories	225 kcal
Fat	20.9g
Protein	5.1g
Total Carbs	6.7g
– Fiber	3.4g
– Net Carbs	3.3g
Sugar	~1g (from nuts/chips)

Check out More Recipes:

• Sugar-Free No-Bake Cookies – Chocolatey, Nutty, and Ready in Minutes
• Sugar-Free Shortbread Cookies – Buttery, Nutty, and Lightly Low-Carbanut Brittle
• Sugar-Free Shortbread Cookies – Buttery, Nutty, and Lightly Low-Carb