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 One 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

5 reviews

  1. I’m wondering about cocoa butter instead of the chips.

    • Hi Linda, thanks for reaching out but that sounds like a bit of a stretch for a substitution. However, we encourage all of our followers to give things a try and let us know how they work out.

  2. 4 stars
    These are delicious! However, I made them exactly as recipe calls for the 1st time. 2nd time I reduced the sugar in half. Much better. I followed the suggestions from Aubrey G above! Excellent. Including her 30 minute suggestions. I now use that with all my Almond flour cookie recipes. I also at times omit 1/4 of Almond for Coconut flour. Makes the cookie fluffier as stated by other bakers recipes.

  3. 5 stars
    Made these last night and used 1/3 c. powdered Swerve instead of 2/3 c. and they turned out great, like buttery shortbread! I used Lilly’s white chocolate baking chips which did indeed turn to little caramel puddles, as noted in the recipe. I let the baked cookies firm up on a rack for ~30 minutes, then transferred them back to a pan and let them sit in the still warm oven (turned off!!) for about 30 minutes. I do this with another almond flour based cookie recipe, and it gives them an extra crisp texture after they cool.

    • We love tips from our fans. Thanks, Aubrey, and happy holidays.

    • Sorry to hear you didn’t care for this recipe. Everyone has a different level of sweet tooth.

    • I always 1/2 the amount of sweetener. I haven’t met a recipe yet that didn’t need a reduction in the sweetener amount when using erythritol. I like allulose better, though I reduce that amount as well


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