These Keto & THM White Chocolate Macadamia Nut Bars are soft in the center and delicious! Loaded with sugar free white chocolate chips and macadamia nuts this recipe will be your new favorite cookie bar!
White Chocolate Macadamia Bars For The Win!
White Chocolate Macadamia Nut Bars are one of my son’s and husband’s favorite new treats. They’ve always been a fan of the traditional cookies, but since we try to avoid those sugary treats when we can, I’m always trying to find ways to make them their favorites.
These beauties are low carb, sugar and gluten free, and definitely a hit in our home. My White Chocolate Macadamia Bars are mixed up and ready to pop in the oven in around 15 minutes.
They are so delicious and decadent. I believe they could trick anyone into believing they were the real sugary thing! These bars come out of the oven with a tender texture, a firm top and a warm gooey middle. They are just heavenly right when still slightly warm!
My cookie bar recipe can be frozen for later which means some for now and we can freeze some so we’ll have a fast dessert later down the road. That’s what I call WINNING!
TIME TO MIX UP THE WHITE CHOCOLATE MACADAMIA BARS AND BAKE!
The cooking process for these cookie bars is quick and easy. Just like traditional cookie bars it comes down to just mixing all the ingredients together and baking them in a preheated oven.
These Keto and THM White Chocolate Bars are made from simple ingredients that can be found in your typical grocery store like Walmart. So if you don’t have the brand that I call for in the recipe, just substitute it with the brand you have access too in your pantry or local stores.
Here Are The Ingredients:
- Almond Flour
- Pyure Brand Sweetener
- THM Plain Whey Protein
- Large Eggs
- Lily’s White Chocolate Chips
- Macadamia Nuts
To begin the recipe, I chose to melt my butter first instead of creaming it together with the sweeteners and eggs like you would with a tradition cookie dough.
This is mainly because the first time I made these I had forgotten to lay the butter out the night before and I needed this dessert done quickly so I went with melting instead. It worked great.
After the butter has been melted, add it and the sweetener to a mixing bowl and combine well. Then take a little time to combine all the dry ingredients into another bowl.
Mix those ingredients up and slowly add them to the wet ingredients until you’ve added it all into the dough.
Next add two large eggs and vanilla and mix the cookie dough until it comes together nicely. Once the cookie bar dough is mixed, gently stir in the chopped macadamia nuts and the Lily’s White Chocolate Chips.
Lastly spray an 8×11 baking dish with cooking spray and add the White Chocolate Macadamia Nut dough to the baking dish and bake per the recipe below.
After they have baked and cooled a bit you can slice them into 20 small squares and serve. They are so tasty and the center is still gooey right out of the oven but they are also tender and more fragile when they are still hot so let them cool at least 10 minutes before cutting them.
What’s The Best Sugar Free White Chocolate Chips to Use?
For the longest time there were no sugar free white chocolate chips on the market then the Bake Believe brand hit the shelves of stores like WalMart. Which brought with them joy for all of low carb-bakers that love white chocolate.
I’ve used them and have enjoyed them but I’ll admit that they have a very strong “burn” from all the Erythritol in them. So that turned my son off immediately because his mouth is super sensitive to that aftertaste and cooling effect.
I used them often because I love white chocolate but was frustrated with the way they cooked up. When I used them in cookies or cakes the chips themselves actually disappeared completely leaving sunken in spots as the only evidence that they once existed.
Again it was frustrating and the company themselves only offered the solution of “place the chips in after the cookies are baked or halfway through” so they didn’t melt-away but who really wants to stand by the oven and do that extra step? Not me that’s for sure!
So that’s why I was so thrilled when I ran across the Lily’s Brand Chocolate Chips in my local Walmart a couple months later. This brand is about a $1 more than the Bake Believe bag and may be a smaller bag but I don’t mind it because the taste and the way these chips bake up are worth the extra money, in my opinion.
The Lily’s White Chocolate chips do not bake away while in the oven so there are no yucky sunken in greasy spots on your cookies or cookie bars. Also, the “cooling effect” or “burn” is so much less in this brand.
I barely notice the cooling effect myself from these chips, and although my son can still taste it slightly, he has no problem enjoying them by the handful or in my baked goods.
So for me that sealed the deal for me on which brand I’ll purchase from now on. It’s Lily’s brand all the way!
There is another brand of white chocolate chips you can find on Amazon Called ChocoRite and I’ve heard they are good too, but so far I haven’t made the effort to order them. I like the convenience of being able to just pick the Lily’s up off my local shelves.
Stay tuned though because I have a future post planned where I will do a full review on all three of these sugar-free white chocolate chips that I’ve mentioned here.
I’ll have to bake extra desserts to try them all out, but you won’t hear me or my family complain about that for sure! But until then I hope you can enjoy these Keto & THM White Chocolate Macadamia Nut Bars!
Best Tips and Tricks for Recipe Success!
- When mixing the dry ingredients into the cookie bar batter, be sure not to over mix! Over mixing can give your baked items a tougher texture.
- If you’re not a fan of white chocolate, feel free to use any sugar free chip you like. Just sub equal amounts of your favorite or chocolate chip. Check out my Salted Caramel Pecan Bars if that is more your style!
- These cookie bars will have slightly browned edges. This is normal because of the almond meal. The edges have a firmer texture while the center is nice and soft. YUMMY!
- Don’t over bake these bars! When they’re set all around the edges but still a little soft looking in the center, they’re ready to come out of the oven! If you bake them until they’re ALL the way set, they’ll be a lot harder after they cool completely.
- Cool the cookie bars completely in the pan before cutting. They should be good to cut and hold together after 20-30 minutes. They are amazing right out of the oven but be very gentle with them because they are soft and fragile until they cool a lot.
- If you have any leftovers, store them in an airtight container in the fridge.
- The bars will firm up and harden a bit when kept in the fridge but they are also yummy warmed in the microwave for about 30 seconds before eating!
Here Are Some Other Desserts Made With Almond Flour You May Like From Other Bloggers!
These White Chocolate Macadamia Bars are a wonderfully chewy cookie bar loaded with sugar free white chocolate chips and chopped macadamia nuts. A great Keto and THM snack or addition to any cookie plate.
- 1/2 cup plus 2 Tablespoons melted butter
- 1/2 cup of THM Super Sweet ( or 2/3 cups Pyure Sweetener)
- 2 1/2 cups of superfine almond flour
- 2 large eggs
- 1/3 cup of THM Pristine Whey Protein or your favorite brand
- 1 teaspoon Molasses (optional)
- 1 teaspoon pure vanilla
- 1 tsp baking powder
- 1 cup of White Chocolate Chips
- 1/2 cup of chopped macadamia nuts
- Add the almond flour, baking powder, whey protein, and eggs to a large mixing blow and mix until all combined.
- With the mixer on low slowly drizzle in the melted butter until the cookie bar dough comes together.
- Once mixed stir in the macadamia nuts, and White Chocolate Chips and stir until the ingredients are all incorporated.
- Next spray an 11x8 baking dish with cooking spray and scoop in the cookie bar dough.
- Press the dough evenly into the baking dish making the cookie bars the same thickness across the baking dish.
- Bake the cookie bars at 350 degrees for 25 minutes or until a toothpick comes out clean in the middle.
- Let the cookie bars cool for at least 10 minutes before cutting them into 20 bars.
- Store in an air tight container.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!