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Creamy, fudgey and crunchy are just a few words to describe these amazing keto no bake cookies. A perfect way to satisfy your sweet tooth and get in some valuable macronutrients.
Keto No Bake Cookies
When you’re done here be sure to check out this AMAZING Skillet Breakfast Pizza I made, Full recipe here Fathead Pizza.
People are always asking me what alternatives to snacks and desserts they can have since switching to the keto way of eating. Unfortunately it can be hard to cut back refined sugar and get use to the flavor of all natural sweeteners. These keto no bake cookies are a great way to transition into using all natural sweetener because very little is needed.
Also check out our amazing low carb meatballs!
I am using up the last of my stevia as we speak (well… type/read) 🙂 I found that Lakanto Monkfruit is far less bitter and has absolutely no after taste or cooling. I tricked my whole family into using their maple syrup. Ok, so moving on….
My keto no bake cookies are made with peanut butter. There is a lot of debate about whether or not peanuts and peanut butter are actually keto approved. Here is the short story on that – the keto diet eliminates legumes. A peanut is technically a legume. However, they do not affect the blood sugar as traditional legumes do. Using an all natural peanut butter will give a higher fiber count with lower sugar. Thus, less carbs.
If you eat 100% strict keto or Paleo keto, you can skip the peanut butter and use any nut butter you desire.
Carb count- 2 cookies has 3.2 NET carbs. If you are thinking that is a lot, remember there is 16 g of fat and the ingredients make these very filling.
The recipe makes 18 cookies, macros are based on a serving size of 2
Here is how to make our
Keto No Bake Cookies
2 tablespoons real butter
3/4 cup all natural peanut butter (or your choice of nut butter)
1 cup unsweetened all natural shredded coconut
4 drops of vanilla stevia (or sweetener of your choice)
Note* if using a granulated sweetener add it to the butter when microwaving to melt.
1 tablespoon cocoa powder (optional)
In a microwave safe dish, melt butter.
Stir in peanut butter until smooth. If you chose to make these with cocoa powder, add it now.
Add stevia and coconut. Mix well.
Scoop 2″ spoonfuls onto a sheet pan.
Freeze for 5-10 minutes.
Store in a sealed bag, refrigerated.
5 minPrep Time
5 minTotal Time
- 2 tablespoons real butter
- 3/4 cup all natural peanut butter (or your choice of nut butter)
- 1 cup unsweetened all natural shredded coconut
- 4 drops of vanilla stevia (or sweetener of your choice)
- Note* if using a granulated sweetener add it to the butter when microwaving to melt.
- Melt butter in microwave.
- Stir in peanut butter.
- Add sweetener and coconut. Mix well.
- Spoon onto sheet pan.
- Freeze for 5-10 minutes.
- Store in the refrigerator, bagged.