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Plate of cookies with text inlay that says "vegan white chocolate macadamia nut cookies, four net carbs per cookie"
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5 from 5 votes

Vegan Keto White Chocolate Macadamia Nut Cookies

With gooey bits of white chocolate and crunchy macadamia nuts, these vegan low carb white chocolate chip macadamia nut cookies are a delightful treat for just about anyone. But if you are eating low carb and vegan they are a treat you can enjoy without any guilt. The cookies have just four net carbs each, and they are crispy on the edges and soft and tender inside,
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Cookies
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Keto White Chocolate Macadamia Nut Cookies
Servings: 25 cookies
Calories: 136kcal




  • Preheat the oven to 350 degrees F (175 degrees C)
  • Line a cookie sheet with parchment paper or a silpat sheet or spray with oil or cooking spray.
  • In a large bowl, whisk together the almond flour, erythritol, baking soda, xanthan gum, egg replacer and salt.
  • Add the melted vegan butter, heavy whipping cream and pure vanilla extract. Mix well.
  • Stir in the macadamia nuts and white chocolate chips.
  • Use a spoon or a cookie dough scoop to scoop out cookies two inches apart on the prepared baking sheet. I used a 1-inch scoop and leveled off the dough at the top, which gave me 25 2 ¼th inch cookies. If you use a larger scoop you will get fewer cookies.
  • Bake for 12 minutes in the preheated oven until the edges appear slightly brown. The tops will still be soft.
  • Let the cookies cool on the cookie sheet over a rack for 10 minutes, then remove carefully with a flat spatula and place on a rack to cool thoroughly. The cookies will firm up as they cool.


  • The almond flour you use in this recipe has to be superfine, or very finely ground.
  •  You can substitute the egg replacer with 1 tablespoon flaxmeal.
  • The cookies will appear slightly uncooked on top after 12 minutes in the oven, but they should have spread nicely and the edges should be a light brown. Let them cool down and firm up on the cookie sheet for 10 minutes, then carefully remove them with a spatula and place on a rack to cool. The cookies will attain their perfect texture once they have cooled thoroughly.
  • You can store these cookies at room temperature in an airtight container for five days. For longer storage refrigerate the cookies for up to two weeks. You can also freeze the cookies, after they have cooled completely, for up to four months.


Serving: 1cookie | Calories: 136kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Sodium: 62mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 0.4mg