Microwave White Chocolate Macadamia Nut Cookie
Published July 5, 2021 • Updated March 14, 2026
This post may contain affiliate links. See my disclosure policy.
I built this single-serve microwave white chocolate macadamia nut cookie for the nights when I want one fresh cookie, not a whole batch staring at me from the counter. It's low carb, egg-free, and ready in about 90 seconds at 70% power.
I tested this cookie at full microwave power first. The edges went rubbery, the center stayed raw, and the macadamia nuts had zero toastiness. Dropping to 70% power for 60-90 seconds changed everything. The edges set up, the nuts got warm and toasty, and the white chocolate chips melted into little pockets without scorching. That specific power setting is the result of real testing, not a guess.
What makes this different from every other keto cookie recipe I’ve posted (like my keto chocolate chip cookies or my almond flour cookies) is the format. One cookie. One bowl. No preheating. Most white chocolate macadamia nut cookie recipes make 12-24, and if you’re the only person in your house eating keto, you know what happens to the other 23. You eat them, or you throw them away. Neither feels great.
The texture here comes from a small but deliberate decision: 1 teaspoon of coconut flour alongside the almond flour. I’ve made dozens of single-serve cookie recipes with almond flour alone, and they all have that slightly gummy center that never quite sets. The coconut flour absorbs just enough moisture to firm the structure without making it dry or crumbly. It’s a tiny amount, but it’s doing real work.
If you want to batch this (and I’d recommend it), a reader named Stephanie started making six portions of dough on Sundays and refrigerating them separately. Every night, she pulls one out, 75 seconds at 70% power, fresh cookie. That fridge batch method is something I’m now doing myself. The dough holds for 3-4 days without any change in texture or flavor. If you like my microwave peanut butter cookie, this is the white chocolate version of that same single-serve approach.
One more thing I want to be clear about: each cookie has just 2g net carbs. That’s with the sugar-free white chocolate chips and macadamia nuts included. You’re not sacrificing anything to get a warm, chewy cookie on a weeknight.
How to Make a Microwave White Chocolate Macadamia Nut Cookie
The single most important detail is microwave power level. Set it to 70%, not full power. Full power cooks the outside too fast and leaves the inside raw, which is how you end up with a rubbery puck instead of a cookie. At 70% for 60-90 seconds, the heat distributes evenly enough that the edges set up while the center stays soft and chewy.
After microwaving, let it cool on the counter for a full 3-5 minutes. I know that’s hard. But the cookie continues to set as it cools, and if you pick it up too early, it’ll fall apart. The cooling is part of the baking process, not optional patience.
A variation I picked up from a reader: try browning the butter on the stove before mixing. It adds about a minute of extra work, but the nutty depth it gives the macadamia nuts is worth it. I’ve been making it this way every time since I tried it. If you like that toasted, caramelized flavor in cookies like my keto cookie bars, browned butter here does the same thing.
Explore hundreds of keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
2 tablespoons almond flour -
1 tablespoon unsalted butter, softened
-
2 teaspoons monk fruit blend sweetener
-
1 teaspoon coconut flour
-
1/4 teaspoon vanilla
-
pinch of salt
-
1 tablespoon sugar free chocolate chips
-
1 tablespoon chopped macadamia nuts
Step by Step Instructions
Step by Step Instructions
Mix cookie dough
In a small bowl, combine almond flour, butter, monkfruit or erythritol blend sweetener, coconut flour, vanilla, salt and chocolate chips. Use a fork to combine.
Roll and press into cookie
Gather all the dough and roll into a ball. Press the ball down to flatten into a cookie shape onto a sheet of parchment paper.
Microwave instructions
Bake cookie in the microwave at 70% power for 60-90 seconds. Let cool completely before handling. Cookie will continue to set as it cools.
Oven instructions
Bake at 350 degrees for 6-10 minutes or until edges start to get golden brown. Let cool completely before handling as cookie is very delicate.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Why did my cookie come out rubbery in the microwave?
I had this exact problem the first time I made it. Full microwave power cooks the outside too fast while the center stays underdone, and the whole thing turns dense and rubbery. Drop to 70% power for 60-90 seconds and let it cool completely on the counter. The cookie sets as it cools. Two of my readers independently ran into the same full-power mistake before landing on 70%, so it's not just me.
Can I make the dough ahead and refrigerate it?
I started doing this after a reader shared her method and now it's my default. Make 5-6 portions of dough, roll each one into a ball, and store them in separate small containers in the fridge. They hold for 3-4 days. When I want a cookie, I pull one out, press it flat, and microwave at 70% for about 75 seconds straight from the fridge. No thawing, no waiting.
Can I freeze the cookie dough for later?
I've frozen individual dough balls wrapped in plastic wrap and they kept well for about a month. When I'm ready, I let the dough thaw in the fridge overnight, then press and microwave as usual. The texture stays the same as fresh. This is a great way to keep keto cookie dough on hand without any waste.
What's the best brand of sugar-free white chocolate chips for this recipe?
I use ChocZero. I've tested a few brands and ChocZero is the only one that melts into creamy pockets the way real white chocolate chips should. They're sugar-free and alcohol-free, which means more cocoa butter and less of that chalky, waxy texture you get from brands sweetened with sugar alcohols. The difference is obvious in a single-cookie recipe where every ingredient has to pull its weight.
Can I use browned butter instead of softened butter?
I started doing this after a reader suggested it and I haven't gone back. Brown the butter in a small pan for about a minute until it smells nutty and the solids turn golden, then let it cool to room temperature before mixing. The nutty depth it adds makes the macadamia nuts pop. It's one extra minute of work and it transforms the flavor.
How do I know when the microwave cookie is done?
It won't look done when the microwave stops, and that's normal. When I pull mine out, the center still looks slightly underset and soft. The cookie finishes setting as it cools over 3-5 minutes on the counter. If it looks fully baked in the microwave, you've already overcooked it. I wait the full 5 minutes before touching it, even though that's the hardest part.
Can I use regular flour instead of almond flour?
I've only tested this with almond flour (paired with a teaspoon of coconut flour for structure), and the texture depends on that combination. Regular all-purpose flour would work if carbs aren't a concern, but the result will be a different cookie. The almond flour gives it that dense, chewy quality I built the recipe around.
How can I make this cookie dairy-free?
I've swapped the butter for coconut oil and it works. Use the same amount, measured solid. The coconut oil version is a little less rich (butter has a flavor that coconut oil doesn't replicate exactly), but the texture holds up. I'd still use the ChocZero white chocolate chips since they're already dairy-free.
Warm butter and vanilla from the microwave and I actually paused. White chocolate macadamia nut was the airport cookie, the one I'd stopped thinking about when I went keto. Turns out 90 seconds and 3.4 net carbs was all it took. The coconut flour does something to the texture that makes it feel real. I wasn't ready for that.
Single serve sounds safe until your daughter finds the bowl.
Pressed the macadamias on top instead of mixing them in, they get this toasted edge you just don't get when they're buried. Worth it.
Egg-free cookies have burned me before, usually chalky or falling apart. This one held together. Coconut flour is doing more work than I gave it credit for.
That ratio was the whole puzzle. One teaspoon of coconut flour to two tablespoons of almond flour and it finally held without getting chalky or crumbly.
Hosting friends Friday and want to make these after dinner. Can I mix the dough a few hours ahead and refrigerate it, then still microwave at 70% power?
Single serve is literally why I clicked. A full batch at my house is gone within the hour (always my fault). Can I make dough balls ahead and freeze them for whenever the craving hits? Pretty new to keto baking, so not sure how almond flour does in the freezer. Do I thaw first, or can it go straight from frozen?
Almond flour freezes great, so yes. I wrap each dough ball in plastic wrap and mine hold for about a month. Let them thaw in the fridge overnight before pressing and microwaving, going straight from frozen changes the texture.
My 9-year-old watched me make this and immediately declared that microwave cookies 'aren't real.' Two minutes later she'd eaten the whole thing before I sat down. Made these a few times now, usually when it's too hot to think about turning on the oven. One thing I learned: the 70% power setting is not optional. I ran it full blast the first time and got something rubbery.
Ha. Not real until the whole thing was gone. And yeah, full blast is a rubber disk every time - the 70% is not optional.
I make five little portions of the dry mix at the start of the week and keep them in the pantry, so after dinner it's just butter and vanilla and 90 seconds. The 70% power threw me off at first but it matters (rubbery edges the one time I didn't bother). Beats reaching for a bar, and I actually made it.
Five portions in the pantry is a smarter setup than anything I do. I just make mine fresh each time. The 70% power thing, you only have to skip it once.
Used salted butter instead of unsalted and skipped the added salt, and the chocolate chips tasted noticeably better for it. Two minutes to make a cookie and it actually tastes like one. Four stars, but that swap is sticking.
Salt in the butter distributes way more evenly than a pinch does. Makes sense the chocolate comes through more when it's consistent throughout. Might test this myself.
I've been keto for about six months and kept scrolling past microwave cookie recipes because they always sounded like a punishment. Finally caved on a Tuesday night when the craving was not negotiable. The 70% power instruction felt oddly specific so I actually followed it, and when I pulled it out at around 80 seconds I fully expected to be let down. I wasn't. The macadamia nuts get this warm, almost toasty thing going on and the white chocolate chips stay just soft enough that you get actual melt in every bite, not a waxy smear. My only note is the sweetness felt slightly short with the monk fruit blend I had, so I'll nudge it up a tiny bit next round. Four stars because I'm being honest, but I've already made it three more times this week so take that for what it is.
Never made a microwave cookie before and the 70% power instruction threw me off a little, but it made sense once I saw how it came out (soft center, not rubbery). The macadamia nuts were the right call.
That soft center is the whole point. Looks underdone when you pull it but it sets up in a few minutes on the counter. Macadamias hold up better in the microwave than most nuts too, they stay buttery instead of getting chewy.
I've been portioning the dry ingredients into small prep containers at the start of each week, four at a time, so when the craving hits I'm just adding butter and vanilla and I'm 90 seconds from a cookie. The macadamia nuts I keep pre-chopped in a separate jar. What I figured out the hard way is that pulling it early because it looks done is a mistake, letting it cool the full two minutes is non-negotiable or the texture stays gummy in the center. My microwave runs hot so 70% power for 60 seconds is my number, not 90. Giving this four stars because it took me a few rounds to dial in my microwave, but the prep system I landed on is the reason I'm not making a full batch at 10pm and eating half of it. One cookie. Done. That restraint used to be completely impossible for me.
The macadamia jar is the part I hadn't thought to do separately. I just chop as I go and half of them disappear before the cookie. That two-minute cooling is real though. Gummy center every time if you skip it.
Used coconut extract instead of vanilla and the macadamia flavor went from background to front and center. Keeping it at four stars until I try it as written, but I'm already planning batch two.
Coconut and macadamia are basically made for each other, I should've listed that as a variation. Try the original too though, the vanilla lets the white chocolate come through more.
Browned the butter first (just 30 extra seconds in the microwave before mixing it in) and this thing tastes like a bakery cookie now. The macadamias hit completely different when there's that nutty depth underneath them. Not going back to softened.
30 seconds and it's a different cookie. Switched after a reader mentioned it and I won't use softened in this one again.
Found something out the hard way: 70% power is not optional. Ran it at full power for 60 seconds the first time and it came out rubbery all the way through. Dropped to 70% and let it go 80 seconds. Night and day. That slightly crispy edge with a soft center. Also switched to Lily's white chocolate chips instead of whatever sugar-free ones I had before, and honestly they're just better. Flavor's actually closer to real white chocolate.
Full power ruins it every time. 70% isn't a suggestion.