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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. Plus it is one of the easiest keto dessert recipes we have ever made.
Keto No Bake Cookies
Recipe 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”.
Our explanation– These no bake cookies are meant to be a low carb, keto snack approved version of a traditional NO BAKE COOKIE. Which… is nothing like a cookie at all. They too, tend to have a more fudge like 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!
When you’re done here be sure to check out this AMAZING Skillet Breakfast Pizza I made, Full recipe here Fathead Pizza.
Keto Dessert Recipes
A quick look at alternative sweeteners.
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? Trust us, the weird taste fades. Each day that you make the swap it gets easier.
These no bake keto cookies have saved my life, not joking! They help me kick any craving that may otherwise have kicked me out of ketosis.
We recommend monkfruit or stevia as a natural sweetener. You will adjust, keep with it!
I am using up the last of my stevia as we speak. 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….
Is Peanut Butter Keto?
Ok so these 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. There are a lot of keto dessert recipes out there using peanut butter.
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 lakanto – 20% off with code MELISSA20
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.
PIN US TO SAVE FOR LATER!
MORE KETO & LOW CARB RECIPES
Our whole house enjoys these cookies regardless of them being keto! Thanks for an amazing recipe.
Keto No Bake Cookies In 5 Minutes!
- 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 lakanto 20% off with code MELISSA20
- 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.