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Delicious Low Carb

Keto Cookies - CHOCOLATE with MACADAMIA (10 cookies in each pouch)

Regular price $13.25 AUD
Regular price Sale price $13.25 AUD
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Number of Pouches of cookies (10 cookies in each pouch)

1 total reviews

Keto Cookies

Chocolate with Macadamia 100gr


I love making yummy snacks by using clean ingredients for my family. These cookies are our family favourite, made from premium ingredients that nourish your body but yet taste like real cookies and to top it all, there is No Sugar Added! Chocolate and Macadamia lovers will surely enjoy this combination. We use Erythritol (almost no calories) - that occurs naturally in certain plants, fruits and fungi and perfect for KETO/Low Carb enthusiast. I hope you enjoy these cookies as much as my family does.



Butter (from Milk), Erythritol, Almond meal, Egg, Cocoa Powder (6%), Macadamia (5%),Organic Coconut Flour, Tapioca Flour, Blackstrap Molasses, Salt, Baking Soda, Xanthan gum.


ALLERGENS: Tree nuts (Almond, Macadamia), Egg, Milk.

May be present: Peanuts and other Tree Nuts

Processed on equipment that also processes peanuts.

Made in Australia from at least 80% Australian ingredients.


Nutrition Information

Servings per Package: 10

Serving Size: 10 gr

 Avg. PER    SERVE  100gr
Energy 196 kJ 1960 kJ
Protein 0.8 g 8.3 g
Fat, Total 4.4 g 43.7 g
-Saturated 1.9 g 19.3 g
Carbohydrate 0.7 g 7 g
-Sugars 0.3 g  2.7 g
Sodium 60 mg 596 mg

Customer Reviews

Based on 1 review
jonathan Deen

This is so yummy. Makes, keto even more rewarding

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  • Sugar Free

    Keto friendly with no added sugars

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What People say About us

“Found these today in Top Ryde & I am OBSESSED! So I had to buy more online. Really nice to have a delicious diabetic option that tastes like an actual biscuit. I can't wait to see how popular your business gets, you have my full support. :) Thank you!”

Casey Skerlec

“These keto cookies are absolutely delicious! Made with satisfying texture, packed with flavors, gluten free and no sugar! Perfect for a guilt-free afternoon tea with a cuppa.”

Ivy Chang