Posted on: February 15, 2018 at 2:01 pm
Last updated: July 10, 2018 at 10:17 am

A buttery blend of nuts and coconut make these No Bake Keto Cookies deliciously satisfying!

The sugar-free, low carb cookies are made possible using a blend of macadamia nuts and pecans. When combined in a blender with a little salt, it becomes a creamy, slightly sweet and low carb nut butter perfect for creating a keto-friendly cookie dough!

Next, the silky macadamia-pecan nut butter gets mixed with shredded coconut flakes and melted grass-fed butter for a little natural sweetness. Tip: Melted coconut oil can also be substituted for the butter.


Once the batter is well mixed, use your hands to form it into small cookies and place on a baking sheet. Note: The batter will be slightly oily! Freeze the cookies for 1 to 2 hours to set.

Enjoy them as a healthy snack, late night dessert, or lunchbox cookie. They’re great dunked in coffee or tea!

No-Bake Freezer Keto Cookies

A buttery blend of nuts and coconut make these No Bake Keto Cookies deliciously satisfying.

Recipe By: Megan Olson

Total Time: 1 Hour & 20 Minutes


Preparation time: 20 Minutes

Cook Time: 1 Hour

Serves: 15 cookies


  • Food processor
  • Mixing bowl
  • Parchment paper
  • Sheet pan


  • ½ cup raw macadamia nuts
  •  ½ cup raw pecans
  •  ¼ teaspoon sea salt
  •  2 tablespoons grass-fed butter, melted
  •  1 cup unsweetened coconut flakes


  1. Add the macadamia nuts, pecans and salt to a food processor. Pulse on high for 3-5 minutes or until the batter is smooth.
  2.  Transfer the batter to a mixing bowl. Add the melted butter and coconut flakes to the bowl and stir to combine.
  3.  Prepare a baking sheet with parchment paper.
  4. Using a small cookie scoop, scoop the dough (about 2 teaspoons) onto the baking sheet. Flatten and shape into a cookie with your hands. Repeat for all the dough until you have 15 cookies.
  5.  Place in the freezer 1-2 hours to set, then enjoy!

This article is shared with permission from our friends at Paleo Hacks.

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