You’ll love these Keto White Chocolate Macadamia Nut Cookies conveniently made in a bar form! They’re sweet with a touch of salt from the chopped macadamia nuts.
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It’s no surprise if you’ve been to my site before that I love cookie bars (or keto cookie casseroles as I sometimes call them). To be honest, I don’t love spending time in the kitchen – I’m all about convenience! So if I can conveniently make keto cookies in a casserole dish rather than individual cookies, I’m going to do it.
This recipe also uses a new-to-me (and maybe to you too) ingredient that, while optional, makes these cookie bars extra-moist and soft. Best of all? It has ZERO net carbs! I’ll talk about it more later in the post.
Why You’ll Love These Keto White Chocolate Macadamia Nut Cookies
- They’re a wonderful sweet-and-salty combo thanks to salted macadamia nuts, keto white chocolate chips, and a sweet cookie base.
- Because they’re made in cookie bar form, they’re incredibly easy to make.
- This recipe makes ten generously sized cookie bars.
Ingredients Needed for Low Carb White Chocolate Macadamia Nut Cookies
Ingredient quantities for these keto white chocolate macadamia nut cookies are located in the recipe card at the end of the post.
- Salted butter
- Cream cheese
- Swerve Confectioners
- Swerve Brown
- Eggs
- Heavy whipping cream
- Vanilla extract
- Coconut flour
- Oat fiber – optional, but highly recommended! – buy it here from Amazon
- Baking soda
- Salt
- Roasted and salted macadamia nuts
- ChocZero white chocolate chips – use coupon code FORGETSUGARFRIDAY for 10% off your order today and forever (yes, you can use this code as many times as you want!) 🎉
(The tasty treat at the top of this photo is my keto white chocolate fudge!)
How to Make These Easy Keto White Chocolate Chip Cookies {Quick Overview}
This is just a quick overview of some of the steps involved in making the low carb white chocolate macadamia nut cookies. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
Preheat oven.
In a large bowl or bowl of a stand mixer, combine butter, cream cheese, Swerve Confectioners, and Swerve Brown (sprinkled on top). (Picture 1)
Mix on medium-high until fluffy (approx. 5 minutes). (Picture 2)
Mix eggs in on low, one at a time. (Picture 3)
Add heavy whipping cream and vanilla extract. Mix on low until combined. (Picture 4)
Mix all dry ingredients in a separate bowl, then add to wet ingredients. (Picture 5)
TIP: Oat fiber is optional, but highly recommended! It will not add any net carbs to the recipe and will make the result softer and more cake-like.
Mix on low until combined. (Picture 6)
Add macadamia nuts and white chocolate chips. (Picture 7)
Mix until combined and evenly distributed. (Picture 8)
Lightly spray the bottom of a casserole dish (I used 7×11”) with non-stick cooking spray, then evenly spread the batter into the dish. Bake per instructions on recipe card. (Picture 9)
Remove from oven and let cool completely. (Picture 10)
TIP: Do not overbake! The keto white chocolate macadamia nut cookies will firm up as they cool.
Cut into 10 even pieces, serve, and enjoy!
Is Oat Fiber Keto?
Yes, oat fiber is keto! In fact, it contains 0g net carbs.
Don’t confuse oat fiber with oat flour – while oat fiber is free of net carbs, oat flour is high in carbs.
Oat fiber (made from the exterior hull of oats) is an insoluble fiber, which means your body cannot digest it or absorb carbohydrates from it. More importantly, a small amount makes keto baked goods extra-moist and soft!
Here is the brand I use:
More Keto White Chocolate Chip Recipes
Love white chocolate chips? Try these recipes:
Nutrition Facts for Low Carb White Chocolate Macadamia Nut Cookies
Per serving (10 total servings):
- 225 calories
- 19g fat
- 4g protein
- 3g net carbs
Keto White Chocolate Macadamia Nut Cookies
Ingredients
- 6 tbsp salted butter softened
- 2 oz cream cheese softened
- 3/4 cup Swerve Confectioners
- 1/4 cup Swerve Brown
- 2 eggs
- 2 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 2 tbsp oat fiber optional
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup roasted and salted macadamia nuts chopped
- 1/2 cup ChocZero white chocolate chips
Instructions
- Preheat oven to 350 F.
- In a large bowl or bowl of a stand mixer, combine butter, cream cheese, Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.
- Mix on medium-high for 5-6 minutes until fluffy.
- Then, add one egg and mix it in on low. Add the second egg and do the same.
- Add heavy whipping cream and vanilla extract, scrape down the sides of the bowl, and mix on low until well combined.
- In a small bowl, thoroughly combine the coconut flour, oat fiber (if using), baking soda, and salt. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
- Fold in chopped macadamia nuts and white chocolate chips.
- Lightly spray the bottom of a casserole dish (I used 7x11”) with non-stick cooking spray, then evenly spread the batter into the dish.
- Place casserole dish in the oven and bake for 15-20 minutes (highly dependent on your oven), until the edges begin to lightly brown. Do NOT overbake! The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The cookie bars will firm up as they cool.
- Place the dish on a wire rack and let the cookie bars cool completely. (For quicker cooling, after 30 minutes you can place the dish in the fridge.)
- Cut into 10 even pieces and serve.
Nutrition
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