Keto Macadamia and White Chocolate Shortbread Cookies

Sweet, caramel-like keto white chocolate melts into the mix and macadamia nuts lend flavor and texture to these deliciously buttery, lightly crispy keto icebox cookies. Eat them for dessert. Or breakfast. Or think of them as an alternative to a fat bomb (they’ve got killer fat macros and are a great snack). Either way, you can follow the recipe, change up the nuts, or swap in dark chocolate chips if you prefer a different flavor combination and chips that keep their shape during baking (white chocolate chips don’t). It’s all good as long as you use keto-friendly add-ins and recalculate the macros. Store cookies in an airtight container at room temperature for 4 days or freeze, well wrapped, for up to two months. Note: the cookie dough requires at least 2 hours refrigeration before baking.
Serves 30 Serving: 1 Cookie

Ingredients List

  • 1/2 cup 1 stick butter softened to room temperature
  • 2/3 cup erythritol-based powdered sweetener, sifted (like Swerve)
  • 2 cups finely ground almond flour
  • 1 tsp pure vanilla extract or vanilla bean paste
  • sea salt
  • 1/3 cup macadamia nuts, chopped
  • 1/3 cup sugar-free white chocolate chips or chunks (like ChocZero brand)
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  • In the bowl of a stand mixer fitted with the paddle attachment, add butter and sweetener. Cream with the butter and sweetener on high speed until light and fluffy, about 2 minutes.
  • Turn the mixer speed to low, then slowly add the almond flour, vanilla, and 1/4 teaspoon salt. Gently mix until incorporated into a soft dough. Add the nuts and chocolate chips and stir briefly to incorporate.
  • Arrange a large sheet of parchment paper on a clean surface. Transfer the dough to the paper, then roll it with your hands into a log about 1½ inches in diameter and 11 to 12 inches long. Immediately refrigerate until firm, at least 2 hours and up to overnight.
  • Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats. Place 2 racks in the middle of the oven.
  • Place the refrigerated dough on a cutting board and use a very sharp knife to slice the dough log into 30 roughly 1/3 to 1/2-inch-thick rounds. Carefully place each round onto one of the prepared baking sheets 1 to 1 1/2-inches apart.
  • Bake the cookies, rotating and swapping the trays halfway through cooking, until they are cooked but still soft in the middle with light brown edges, 14 to 16 minutes.
  • Carefully slide the cookies and the parchment paper onto a wire rack to cool and firm up, 30 minutes.

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RecipeEric Lundy

PhotographyErin Ng


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