Line two cookie sheets with parchment paper.

Mix the Keto Chow, coconut flour, and baking soda together in a small bowl and set aside.

In a large mixing bowl, beat the coconut oil and erythritol together until fully combined.

Add the eggs and beat until the mixture is light and fluffy

Add the dry ingredients and mix well, then stir in the white chocolate chips and macadamia nuts.

Preheat the oven to 350℉ and set two racks to the center of the oven. While the oven is heating, let the dough rest for about ten minutes.

Use a medium scoop or large spoon to scoop about 2 Tbsp. of dough into a ball and place it on the lined cookie sheet.

Space the cookies evenly with at least one inch of space between them. They will spread slightly as they bake.

Bake the cookies for about 13-15 minutes, or until they begin to brown slightly around the edges, turning the pan halfway through cooking,

Transfer the baked cookies with the parchment paper to a cooling rack. They will crisp somewhat as they cool.

Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.