These keto no-bake cookies are a perfect low-carb treat that combines the rich, nutty flavors of almond flour and almond butter with the natural sweetness of shredded coconut. The pecans add a delightful crunch, making these cookies both satisfying and delicious.
When it gets too hot to have the oven on, but you want something sweet, these no bake cookies make a great choice. This is a great easy low carb cookie recipe that can be tweaked to your own taste too. Egg-free, gluten-free and dairy-free too!
Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.
Jump to:
Ingredients
A combination of nuts and coconut make these tasty keto no bake cookies. The almond butter could be substituted with other nut butter or peanut butter.
- Pecans - use toasted for extra flavor. These can be substituted with walnuts, sunflower seeds or pumpkin seeds.
- Almond butter - creamy and rich, almond butter helps bind the ingredients together and adds a wonderful nutty flavor.
- Almond Flour - adds structure and a mild sweetness to the cookies while keeping them low-carb.
- Unsweetened coconut flakes - we use unsweetened desiccated coconut, also known as shredded coconut. It provides a chewy texture and natural sweetness that complements the nutty flavors.
- Cocoa powder - for a deep chocolate flavor, use unsweetened cocoa powder.
- Sweetener - we use brown monk fruit sweetener, but other low carb sweetener can be used.
- Chocolate chips - these are optional but use sugar free chocolate chips.
- Coconut oil - Adds moisture and a subtle coconut flavor while helping the cookies firm up when chilled.
- Vanilla - Enhances the overall flavor with a warm, sweet aroma.
How to Make Keto No Bake Cookies
This would be a great recipe to make with the kids too as it's very simple.
Add the dry ingredients in a bowl.
Add the pecans and almond butter.
Optional chocolate chips to cookie dough mixture.
Work into a dough.
Form into cookies and freeze for 20 minutes.
Drizzle with melted chocolate to serve. (optional).
Storage
Place the cookies in an airtight container and store them in the refrigerator. They will stay fresh for up to two weeks. The cool temperature will help keep them firm and maintain their texture.
Freezing Cookies
If you want to store them for a longer period, you can freeze the cookies. Place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag once solid. They can be frozen for up to three months. To enjoy, simply let them thaw in the refrigerator for a few hours or at room temperature for about 15-20 minutes.
No Bake Cookie Tips
Ensure your almond flour, shredded coconut, and pecans are fresh to maximize flavor and texture.
If the mixture seems too dry, add a bit more melted coconut oil or almond butter. If too wet, mix in a little extra almond flour.
You can customize by adding a pinch of sea salt or cinnamon.
Use a cookie scoop or tablespoon for even-sized cookies, ensuring they chill and set evenly. Our cookies in the photos are on the chunky side but can be made smaller and thinner.
More Keto No Bake Recipes
Enjoy these other no bake low carb recipes:
Keto No Bake Cookies
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 1 cup almond flour
- 1 cup desiccated coconut
- 1 cup pecans
- 2 tablespoons cocoa powder, unsweetened
- ⅓ cup brown monk fruit sweetener
- ¾ cup almond butter
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips, sugar free optional
Instructions
- In a large mixing bowl, combine the almond flour, low carb sweetener, shredded coconut and cocoa powder. Stir until evenly mixed.
- Stir in the almond butter, coconut oil, vanilla and pecans. Mix well.
- If you are using chocolate chips, stir them into the mixture, and with your hands, form into a dough.
- Line a baking sheet with parchment paper. Scoop out spoonfuls of the mixture and drop them onto the parchment. Flatten each mound slightly into a cookie shape.
- Place the baking sheet in the refrigerator for at least 30 minutes, or until the cookies are firm and set.
- Once chilled, the cookies are ready to enjoy. Decorate with chopped nuts or melted chocolate if you wish.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
