Keto Macadamia Nut Cookies
Buttery, golden keto macadamia nut cookies with crisp edges and a soft center, studded with toasted macadamias. Sweetened with monk fruit and built on almond flour, each cookie has just 1.8g net carbs and comes together in 27 minutes flat.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 16. Values are estimates; brands vary.
These keto macadamia nut cookies deliver everything a classic butter cookie should — rich, golden, and loaded with toasted macadamias — without the sugar or wheat flour. They're an easy, crowd-pleasing dessert that keeps you firmly in ketosis.
Ingredients
- 2 cups (224g) almond flour, blanched and fine
- 1/2 cup (113g) unsalted butter, softened
- 2/3 cup (133g) granulated monk fruit sweetener with erythritol
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 3/4 cup (100g) raw macadamia nuts, roughly chopped
- 2 tbsp (12g) coconut flour
Instructions
- 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Spread the chopped macadamia nuts on a dry pan and toast over medium heat for 3-4 minutes until fragrant and lightly golden, then set aside to cool.
- 2
In a large bowl, cream the softened butter and monk fruit sweetener with a hand mixer for 2 minutes until light and fluffy. Beat in the egg and vanilla until fully combined.
- 3
In a separate bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt. Add the dry ingredients to the wet and mix on low until a soft, cohesive dough forms.
- 4
Fold in the toasted macadamia nuts by hand until evenly distributed throughout the dough.
- 5
Scoop rounded tablespoons of dough and roll into balls, spacing them 2 inches apart on the lined sheets. Gently flatten each to about 1/2 inch thick, since these cookies spread very little.
- 6
Bake for 11-15 minutes, until the edges are golden brown. The centers will look slightly underdone — that's correct. Let cool on the sheet for 10 minutes to firm up before transferring.
Tips & notes
- The cookies are fragile straight from the oven and set as they cool, so resist moving them early. They reach the ideal soft-center, crisp-edge texture once fully cooled.
- Store in an airtight container at room temperature for up to 5 days, or freeze the baked cookies (or raw dough balls) for up to 3 months.
- Swap macadamias for chopped pecans or walnuts if you like — the net carbs stay nearly identical and the buttery flavor still shines.
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Frequently asked questions
- How many carbs are in keto macadamia nut cookies?
- Each cookie has 1.8g net carbs (3.4g total carbs minus 1.6g fiber), 168 calories, 3.1g protein, and 16.8g fat. This recipe makes 16 cookies.
- Can I make these dairy-free?
- Yes. Replace the butter with an equal amount of softened refined coconut oil or a plant-based butter stick. The texture stays tender, though coconut oil cookies spread a touch more, so chill the dough 15 minutes before baking.
- Why are my cookies crumbly?
- Almond flour cookies need time to set. They're delicate while warm and firm up as they cool — always rest them on the sheet for at least 10 minutes. Crumbling usually means they were moved too soon or the dough was short on egg or butter.
