These chocolate macadamia nut cookies are everything you've ever dreamed about.
Have you had Subway cookies? ..or bakery style cookies? Because that's basically these but keto-fied.
They are soft and chewy in the middle but also slightly crisp just at the very edges.
Did I mention they are also huge and only 3.5 NET carbs for one large cookie?
Perfection.
Some Ingredients I'd like to Highlight
–Almond & Coconut Flour I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
– Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in very soft cookie recipes.
–Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the cookies a chewier texture.
-I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily's chocolate-chips.
-Sukrin brown sugar sweetener I use this to act like brown sugar in this recipe but you can just use more powdered sweetener instead if you don't have it.
Tools I used:
–Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Notes
-These cookies will come out super-soft…don't be tempted to keep baking them!! They will set and come out beautifully soft and crunchy at the same time! I promise!
How To Store Keto Chocolate Macadamia Nut Cookies:
-Store these cookies at room temperature in an airtight container between layers of parchment paper for up to 7 days OR freeze for later!
Keto Chocolate Macadamia Nut Cookies
Serves: 20 large cookies
Ingredients:
- 3/4 cup (85g) almond flour
- 1/4 cup + 3 tbsp (45g) coconut flour
- 1/2 cup unsweetened cocoa powder (48g)
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (180g) salted butter, softened
- 3/4 cup (144g) powdered monkfruit/erythritol sweetener
- 1/2 cup (96g) sukrin brown sugar sweetener, optional – can be replaced with more powdered monkfruit/erythritol sweetener
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup (120g) stevia sweetened chocolate chips ( I use the Krisda brand)
- 1 tsp (5g) butter
- 1/4 cup (60g) stevia sweetened chocolate-chips, for mixing in
- 1/4 cup (28g) macadamia nuts
Directions:
- Pre-heat oven to 325*F
- In a medium bowl, mix together all of your dry ingredients except the sweeteners. Set aside.
- In a large bowl, beat together your sweeteners, butter, eggs and vanilla until just smooth.
- Melt your chocolate-chips with the 1 tsp of butter in the microwave. (Use 30s increments, stirring in-between)
- Add the melted chocolate to the wet ingredients and use a spoon to stir until smooth.
- Add your dry ingredients to the wet ingredients and again stir with a spoon until a thick dough forms.
- Mix in your chocolate-chips and macadamia nuts.
- Line baking sheets with parchment paper and roll the dough into 20 large balls spaced evenly apart.
- Flatten each ball to be just slightly thicker than you want the final cookie (see photos) as they will spread a bit.
- Bake for 11min or longer IF NEEDED.
- **IMPORTANT** these cookies will NOT look done when they come out. DO NOT OVER-BAKE. Let them sit until fully cooled on the tray, then place the tray in the freezer for ~10-15min to fully set before removing and placing on a plate. They will set-up but the middle will still be soft and chewy this way!
- Store in an air-tight container between layers of parchment. Freeze for a future snack! Enjoy your keto chocolate macadamia nut cookies!
Nutrition for 1/20th of recipe (1 large cookie): 165 calories | 14.6g fat | 3.5 NET carbs | 5.2g fibre | 3g protein
Keto Chocolate Macadamia Nut Cookies
Ingredients
- 3/4 cup almond flour 85g
- 1/4 cup + 3 tbsp coconut flour 45g
- 1/2 cup unsweetened cocoa powder 48g
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup salted butter, softened 180g
- 3/4 cup powdered monkfruit/erythritol sweetener 144g
- 1/2 cup Sukrin brown sugar sweetener 96g, optional, can be replaced with more monkfruit/erythritol sweetener
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup stevia sweetened chocolate chips 120g, I use the Krisda brand
- 1 tsp butter 5g
- 1/4 cup stevia sweetened chocolate-chips 60g, for mixing in
- 1/4 cup macadamia nuts 28g
Instructions
- Pre-heat oven to 325*F
- In a medium bowl, mix together all of your dry ingredients except the sweeteners. Set aside.
- In a large bowl, beat together your sweeteners, butter, eggs and vanilla until just smooth.
- Melt your chocolate-chips with the 1 tsp of butter in the microwave. (Use 30s increments, stirring in-between)
- Add the melted chocolate to the wet ingredients and use a spoon to stir until smooth.
- Add your dry ingredients to the wet ingredients and again stir with a spoon until a thick dough forms.
- Mix in your chocolate-chips and macadamia nuts.
- Line baking sheets with parchment paper and roll the dough into 20 large balls spaced evenly apart.
- Flatten each ball to be just slightly thicker than you want the final cookie (see photos) as they will spread a bit.
- Bake for 11min or longer IF NEEDED.
- **IMPORTANT** these cookies will NOT look done when they come out. DO NOT OVER-BAKE. Let them sit until fully cooled on the tray, then place the tray in the freezer for ~10-15min to fully set before removing and placing on a plate. They will set-up but the middle will still be soft and chewy this way!
- Store in an air-tight container between layers of parchment. Freeze for a future snack!
Notes
Nutrition
Some Similar Recipes You May Like:
Keto Turtle Brownies
Keto Double Chocolate Muffins
