No Bake Keto Cookies – Low Carb Keto Chocolate Peanut Butter Macadamia Nut Cookies
Enjoy an easy keto no bake cookie recipe!
Super YUMMY low carb keto chocolate peanut butter macadamia nut cookies.
Delish and tasty keto cookie recipe that is loved by all – even those that don’t follow a ketogenic diet.
With just a few keto essential ingredients you can have a delicious low carb cookie.
Mix up these no bake keto cookies in under 10 minutes for a quick and simple recipe.
These make an amazing quick grab and go keto snack that you can make ahead.
They are also great keto desserts or keto breakfast cookies.
You really can’t go wrong with these homemade DIY keto chocolate peanut butter cookies.
Get ready to learn how to make low carb keto cookies with this NO FAIL recipe.
Make the BEST keto peanut butter chocolate no bake cookie today!
Check out these other
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Keto No Bake Chocolate Chip Cookies
How To Make Keto Chocolate Peanut Butter No Bake Cookies
Place the Lily’s baking chips and the coconut oil in a microwave safe bowl.
Heat at 30 second intervals until the chocolate is completely melted and well combined.
Let the chocolate cool to room temperature.
In a mixing bowl, beat together the cream cheese
and melted chocolate mixture until well blended.
Add the almond flour to the mixing bowl, and beat on high until combined.
Fold the chopped macadamia nuts unto the batter.
Form the batter into 18 even sized balls of dough.
Flatten eat ball slightly in the center with your thumb, and place on a parchment lined baking sheet.
Press a macadamia nut half into the center of each cookie.
Place the tray into the freezer to allow the cookies to set for at least 30 minutes before serving.
Serve and Enjoy
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Ingredients
- 4 oz. Softened cream cheese
- ¼ C. Chunky or creamy low carb peanut butter or almond butter
- ⅓ C. Lily’s baking chips
- 1 Tbsp. Coconut oil
- 1 C. Almond flour
- ⅓ C. Chopped macadamia nuts
- 18 Macadamia nut halves
Instructions
- Place the Lily’s baking chips and the coconut oil in a microwave safe bowl. Heat at 30 second intervals until the chocolate is completely melted and well combined. Let the chocolate cool to room temperature.
- In a mixing bowl, beat together the cream cheese, peanut butter and melted chocolate mixture until well blended.
- Add the almond flour to the mixing bowl, and beat on high until combined.
- Fold the chopped macadamia nuts unto the batter.
- Form the batter into 18 even sized balls of dough.
- Flatten eat ball slightly in the center with your thumb, and place on a parchment lined baking sheet.
- Press a macadamia nut half into the center of each cookie.
- Place the tray into the freezer to allow the cookies to set for at least 30 minutes before serving.
Recipe Notes
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 18
Net Carbs: 2 net carbs per serving
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