These matcha cream cheese macadamia white chocolate chip cookies are one of the best keto low carb cookies I’ve tasted!
A soft cookie with creamy matcha, white chocolate chips and crunchy macadamia nuts, it’s the perfect treat when that sweet tooth hits. One taste and they will become your new obsession!
I’m so excited to share with you guys our new cookie creation we call Matcha Cream Cheese Macadamia White Chocolate Chip Cookies. Now say that three times!
When Choc Zero sent us their new Low Carb White Chocolate Chips to try, I knew a low carb white chocolate chip cookie recipe was in my near future. And, what better way than to pair white chocolate with matcha?
Let me add that if you haven’t tried Choc Zero chocolate chips, they are amazing! They are my personal favorite, especially for baking as they melt extremely well and don’t leave a funky aftertaste.
As I was getting ready to do some recipe testing for these matcha cookies, my husband comes into the kitchen and says, why not add macadamia nuts?
Immediately, I thought what a genius idea! So, this is how these Matcha Cream Cheese Macadamia White Chocolate Chip cookies came about.
What I didn’t expect is for these simple Almond Flour cookies to come out tasting as good as they did! One bite, and I was in heaven. Not to mention, these cookies are so easy to make and require very little ingredients.
So if you’re looking for delicious, easy cookies to make, these are it!
Now, let’s get baking!
Prepping Time 10M
Cooking Time 16-20M
Cooling Time 10M
Total Time 40M
Net Carb/Cookie ~1.5g
Servings 12 Cookies
Ingredients
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit Erythritol Blend
- 1/3 Cup Salted Butter
- 1 tbsp Matcha Powder
- 2 oz Cream Cheese (softened)
- 1/4 Cup Roasted Macadamia Nuts
- 1/4 Cup Low Carb White Chocolate Chips (we now use Choc Zero, apply code LOWCARBINGASIAN for 10% off)
Directions
1) Gather all the ingredients.
2) Preheat oven to 325F.
3) Use a food processor and pulse Roasted Macadamia Nutsuntil 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.
4) Melt butter in a small bowl in the microwave (about 45-60 seconds). After the butter is melted, mix in Matcha Powder until dissolved and set aside.
5) In a large mixing bowl, combine Almond Flour, Monkfruit Erythritol Blend, cream cheese and melted butter with Matcha Powder. Mix well for about 1 minute with a hand/stand mixer. Note – make sure melted butter is at room temperature when pouring otherwise it will ‘cook’ the batter.
6) Once mixed, fold in the chunked Roasted Macadamia Nuts and Low Carb White Chocolate Chips by hand.
7) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
8) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
9) 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!
Hope you enjoy your low-carb/keto Matcha Cream Cheese Macadamia White Chocolate Chip Cookies!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
Join us on Facebook to be part of our interactive discussions & 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!
Matcha Cream Cheese Macadamia White Chocolate Chip Cookies
Ingredients
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit Erythritol Blend
- 1/3 Cup Salted Butter
- 1 tbsp Matcha Powder
- 2 oz Cream Cheese softened
- 1/4 Cup Roasted Macadamia Nuts
- 1/4 Cup Low Carb White Chocolate Chips we now use Choc Zero, apply code LOWCARBINGASIAN for 10% off
Instructions
- Gather all the ingredients.
- Preheat oven to 325F.
- Use a food processor and pulse Roasted Macadamia Nutsuntil 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.
- Melt butter in a small bowl in the microwave (about 45-60 seconds). After the butter is melted, mix in Matcha Powder until dissolved and set aside.
- In a large mixing bowl, combine Almond Flour, Monkfruit Erythritol Blend, cream cheese and melted butter with Matcha Powder. Mix well for about 1 minute with a hand/stand mixer. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
- Once mixed, fold in the chunked Roasted Macadamia Nuts and Low Carb White Chocolate Chips by hand.
- 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!
Video
Nutrition
*This page contains affiliate marketing links*
I love this and can’t wait to try this recipe. Do you think coconut flour can work out too?
Hey Stephanie! It ‘could’ work, but it’d change the taste and you’d definitely have to rework all the ingredient ratios. Coconut flour is very dense and heavy, so you would have to use less and add more baking powder to help it rise. Unfortunately, we don’t know what the ratios are since we only made this with almond flour – sorry!