Keto Cream Cheese Vanilla Macadamia Nut Cookies LowCarbingAsian Cover

Keto Cream Cheese Vanilla Macadamia Nut Cookies


As we mentioned in many previous posts by now, we love Hawaii!  We actually talk about Hawaii so much that you guys might think we secretively work for the Hawaiian Tourism Bureau, but we assure you that’s not the case! 

Hawaii is just our happy place and whenever we think, write, or eat foods that remind us of Hawaii, it brings a smile to our face!  So it should be no surprise that whenever we have an opportunity to integrate Hawaiian style ingredients into our recipes, we do! 

This time we did so with desserts, cookies to be exact.  We took our base low-carb/keto cream cheese cookie recipe and added some Hawaiian flair in the form of macadamia nuts and caramelized butter.

What came out was a cookie that was a little creamy, a little nutty, a little Hawaiian and a whole a lot of yum!  This cookie recipe is one of our favorites, but that does come from a subjective perspective as anything Hawaiian gets a leg up!

Keto Cream Cheese Vanilla Macadamia Nut Cookies LowCarbingAsian Pin 0

These cookies come out to ~1.4g net carbs per cookie, very low-carb/keto friendly for a dessert!  The flavor will surprise you as it has somewhat of a delayed profile to it.  

Initially, it doesn’t taste like much, but around middle palate there is an explosion of creaminess and caramelized butter filled with chunks of nutty macadamia nuts!  It’s really amazing!

Keto Cream Cheese Vanilla Macadamia Nut Cookies LowCarbingAsian Pic

For this one, you will need Almond Flour, Swerve/Monkfruit and Roasted Macadamia Nuts as the special ingredients, which can be purchased on Amazon or a local specialty supermarket.

Now, let’s get started!

Prepping Time 10M

Cooking Time 16-20M

Cooling Time 10M

Total Time 40M

Net Carb/Cookie ~1.4g

Servings 12 Cookies

Ingredients

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Salted Butter
  • 1/4 Cup Roasted Macadamia Nuts
  • 2oz Cream Cheese (softened)
  • 1/2 tsp Vanilla Extract

Directions

1) Gather all the ingredients.

Keto Cream Cheese Vanilla Macadamia Nut Cookies Recipe (1)

2) Preheat oven to 325F.

Keto Cream Cheese Lemon Drop Cookies Recipes (25)

3) In a small Teflon fry pan, add butter on medium-low heat.  Melt and continuously mix the butter until color turns amber/light brown, about 3-4 minutes.  Once browned, remove from heat and let it cool down.

Keto Cream Cheese Vanilla Macadamia Nut Cookies Recipe (21)

Keto Cream Cheese Vanilla Macadamia Nut Cookies Recipe (10)

4) In the meantime, use a food processor and pulse Roasted Macadamia Nuts until coarsely chunk and set aside.  If you don’t have a food processor, you can place the nuts into a plastic bag and use rubber mallet to break into chunks.

Keto Cream Cheese Vanilla Macadamia Nut Cookies Recipe (20)

5) In a large mixing bowl, combine Almond Flour, Swerve/Monkfruit, chunked Roasted Macadamia Nuts, cream cheese, vanilla extract and caramelized butter.  Mix well for about 1 minute with a hand/stand mixer.  Note – make sure caramelized butter is at room temperature when pouring otherwise it will ‘cook’ the batter.

Keto Cream Cheese Vanilla Macadamia Nut Cookies Recipe (22)

Keto Cream Cheese Vanilla Macadamia Nut Cookies Recipe (23)

Keto Cream Cheese Vanilla Macadamia Nut Cookies Recipe (24)

Keto Cream Cheese Vanilla Macadamia Nut Cookies Recipe (24)

6) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.

7) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.

Keto Cream Cheese Vanilla Macadamia Nut Cookies Recipe (25)

8) Bake at 325 F for 16-20 minutes (ours took 17 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it’s up to you!

Keto Cream Cheese Vanilla Macadamia Nut Cookies Recipe (27)

Hope you enjoy our Keto Cream Cheese Vanilla Macadamia Nut Cookies!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

Join us on Facebook to be part of our interactive Ketolife discussion & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

 

Keto Cream Cheese Vanilla Macadamia Nut Cookies Pin 2

Keto Cream Cheese Vanilla Macadamia Nut Cookies LowCarbingAsian Cover

Keto Cream Cheese Vanilla Macadamia Nut Cookies

The BEST Asian Low-Carb/Keto recipe for Cream Cheese Vanilla Macadamia Nut Cookies. Enjoy these delicious Hawaiian Classics at only ~1.4g Net Carb / Cookie. Step by step directions with pictures makes this recipe quick and easy.
4.8 from 5 votes
Course: Dessert
Cuisine: Hawaiian
Keyword: ketocreamcheesecookies, ketohawaiiandesserts, ketomacadamiacookies, lowcarbcreamcheesecookies, lowcarbhawaiiandesserts, lowcarbmacadamiacookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 12 Cookies
Print Recipe

Ingredients

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Salted Butter
  • 1/4 Cup Roasted Macadamia Nuts
  • 2 oz Cream Cheese (softened)
  • 1/2 tsp Vanilla Extract

Instructions

  • Gather all the ingredients.
  • Preheat oven to 325F.
  • In a small Teflon fry pan, add butter on medium-low heat. Melt and continuously mix the butter until color turns amber/light brown, about 3-4 minutes. Once browned, remove from heat and let it cool down.
  • In the meantime, use a food processor and pulse Roasted Macadamia Nuts until coarsely chunk and set aside. If you don't have a food processor, you can place the nuts into a plastic bag and use rubber mallet to break into chunks.
  • In a large mixing bowl, combine Almond Flour, Swerve/Monkfruit, chunked Roasted Macadamia Nuts, cream cheese, vanilla extract and caramelized butter. Mix well for about 1 minute with a hand/stand mixer. Note - make sure caramelized butter is at room temperature when pouring otherwise it will 'cook' the batter.
  • Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
  • Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
  • Bake at 325 F for 16-20 minutes (ours took 17 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!

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