Keto White Chocolate Macadamia Nut Cookies are lightly sweet, creamy, and packed with nutritious ingredients! Sugar free white chocolate chips, macadamia nuts, and shredded coconut give these bars lots of texture, and a secret ingredient makes them irresistibly chewy! 1 Net Carb per cookie!
If your a Keto-Cookie-Monster, you’ll want to check out my Keto Chocolate Chip Cookies and Keto Macaroons!

A Delicious Sugar Free Cookie!
I used to love the White Chocolate Macadamia Nut Cookies from Subway as a kid. There is something magical about the creaminess of white chocolate and subtle crunch of macadamias!
These cookies are reminiscent of those, with some shredded coconut for additional chewiness.
The ingredients are simple, and I bake them into bars to give them that cookie-dough, under-baked texture that is just magic with low carb ingredients.
Ingredients You’ll Need
- Grass Fed Butter
- Virgin Coconut Oil
- ZenSweet Monk Fruit Sweetener
- Collagen (yep! Gives cookies the best chewy texture and adds protein and so much nutrition!)
- Egg
- Vanilla
- Baking Soda
- Sea Salt
- Almond Flour
- Sugar Free White Chocolate Chips
- Macadamia Nuts
- Unsweetened Coconut

How to Make Keto White Chocolate Chip Cookies
Step 1: Add room temperature butter, melted coconut oil, and monk fruit sweetener to a medium sized mixing bowl, and mix until creamed together well.
Step 2: Into the bowl, add the egg, vanilla, collagen powder, baking soda, and salt. Beat to combine.

Step 3: Add the almond flour and coconut into the bowl, and use a spatula to combine.
Step 4: Fold in the sugar free white chocolate chips and macadamia nuts.

Step 5: Press the cookie dough into a prepared 8×8 pan. Sprinkle white chocolate chips and macadamia nuts on the top if desired!
Step 6: Bake the bars for 14-16 minutes, until they have just begun to brown. I like mine slightly under baked so they have a cookie-dough-ish texture!

The Perfect Keto Dessert or Snack!
Bake into Cookies: This cookie dough is the same dough I use to make my Keto Chocolate Chip Cookies. If you’d prefer to bake cookies rather than bars, scoop the dough in 2 tablespoons balls onto a baking tray, and then flatten the cookies into the desired shape before baking.
Mix it Up: Make these keto cookie bars with sugar free milk chocolate chips, or use super dark chocolate (I buy 88% and not worry about the minimal sugar content)
No Collagen?: It’s okay – use 1 teaspoon of grass fed gelatin or 1/2 teaspoon of agar agar instead! You can even omit this ingredient, but the cookies won’t be as chewy.

Other Delicious Keto Desserts
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !

Keto White Chocolate Chip Macadamia Nut Cookies
Ingredients
- 1/4 cup grass fed butter softened
- 1/4 cup coconut oil melted
- 1/3 cup monk fruit sweetener
- 1 egg
- 1 teaspoon vanilla
- 40 grams collagen protein (the scoop is either 10 g or 20 g – check the label)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups almond flour
- 1/2 cup unsweetened coconut
- 1/2 cup sugar free white chocolate chips
- 1/2 cup macadamia nuts roughly chopped
Instructions
- Preheat oven to 350º F. Line an 8×8 inch baking pan with parchment, and set aside.
- Into a large mixing bowl (or stand mixer bowl), add softened butter, coconut oil, and monk fruit sweetener. Mix to cream together.
- Add egg, vanilla, collagen powder, sea salt, and baking soda, and mix to combine.
- Add the almond flour and coconut. You can use a spatula and mix these ingredients in by hand.
- Fold in the white chocolate chips and macadamia nuts.
- Press the cookie dough into the prepared pan.
- Bake the cookies for 14-16 minutes, until the tops have just started to brown. I prefer the cookies underdone, so they have a cookie-dough type texture!
- Allow the cookies to fully cool before slicing (I refrigerate mine so they completely chill, then slice into clean bars).
- Store leftover cookies wrapped tightly in the refrigerator for up to 2 weeks, or for up to 3 months in the freezer.
Can you make these without the collagen?
You can! The collagen helps bind them and makes them chewy, as melted sugar would. In place of the collagen, use 1 teaspoon of gelatin, and the results are very similar! You can also omit it entirely, but the bars will be a little more crumbly.
What can I use instead of Almond flour-allergic. Thx.
Bummer — unfortunately, I am not sure how you would keep these keto and sub another flour. Sunflower seed flower would work but it has a stronger and less sweet taste.
These are so easy and delightfully tasty. I was not able to get the sweetener suggested so I used my Joy Filled Eats sweater and it worked perfectly. I also substituted 1/2 tsp powdered gelatin for the collagen as I didn’t have that either. I used everything else called for and baked for 16 min. I’ll cut the time down to the 14 min next time I make them so they won’t be so dark but otherwise they were perfectly soft but not chewy Thank you for sharing your recipe..
Love this Diana! Gelatin is a great sub for collagen, but if you haven’t baked with collagen before, I highly recommend it! It’s great for sugar free baking — a bit more protein than you’ll get from the gelatin — my muffin recipes use it! If you have access to a Costco they frequently have big containers of it on sale — they are $10 off right now!