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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
RECIPE INFO UPDATE- I have seen some comments on social media stating they don’t like this recipe because they “taste too much like peanut butter” or “have a fudge like texture instead of a cookie”. I want to clarify- these no bake cookies are meant to be a low carb approved version of a traditional NO BAKE COOKIE. Which… is nothing like a cookie at all. They too, tend to have a more fudgey texture. As for the peanut butter flavor, well yes. These taste like peanut butter unless you add cocoa to make the chocolate peanut butter version. I hope this additional information helps clarify what the recipe is! Thank you 🙂
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.
What I have found is that with natural sweeteners there is an adjustment period. At first everything seems bitter and tart, but sweet. I know. So weird how it can be both, right? But for most of my readers (we took a poll!) it seems like after about 2 months on the ketogenic lifestyle swapping out sugar for natural sweeteners they tend to prefer it and no longer taste that bitter after taste.
I know for me, it took about a month. I had been using Splenda, an artificial sweetener prior to switching so I was already use to the difference. I recommend monkfruit or stevia as a natural sweetener. You will adjust, keep with it!
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 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
2/3 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. If you do not store refrigerated they will be sticky.
MORE KETO & LOW CARB RECIPES
Keto No Bake Cookies In 5 Minutes!
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
- 2 tablespoons real butter
- 2/3 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.