Introduction

Keto No Bake Cookies are a delicious and easy treat perfect for low-carb diets. With rich cocoa, creamy nut butter, and a hint of sweetness, these cookies come together quickly without any baking. They’re great for a quick snack or dessert that satisfies your sweet tooth without the carbs.

Keto No-Bake Cookies Recipe - Recipe Image

Ingredients

3/4 cup coconut oil
3/4 cup creamy low carb peanut butter or almond butter
1/4 cup cocoa powder
1 cup Monkfruit or Swerve sweetener (brown sugar or granular)
1 teaspoon vanilla extract (optional)
1 1/2 cup unsweetened coconut flakes
2 tablespoons hulled hemp seeds
Sea salt for topping (optional)

Instructions

Step 1: In a medium saucepan, combine the coconut oil and peanut butter over medium-low heat.
Step 2: Stir as the mixture begins to melt, ensuring it becomes well combined.
Step 3: Mix in the cocoa powder, vanilla extract (if using), and sweetener.
Step 4: When fully melted and smooth with no visible granules, remove from heat and stir in the coconut flakes and hemp seeds.
Step 5: Set the mixture aside to cool slightly.
Step 6: Carefully spoon the mixture into silicone mini muffin tins, filling each about three-quarters full.
Step 7: Sprinkle with sea salt if desired.
Step 8: Freeze for 15 minutes until set. Remove from tins and store in an airtight container in the freezer.

Tips & Variations

Swap peanut butter for almond butter to change the flavor profile while keeping it keto-friendly.
Add a pinch of cinnamon or chili powder for a subtle, unique twist.
Use a silicone mold for easy removal and portion control.
For extra crunch, stir in chopped nuts before freezing.

Storage

Store these cookies in an airtight container in the freezer for up to 2 weeks. To enjoy, let them sit at room temperature for a few minutes to soften slightly before eating. Re-freeze any leftovers promptly to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of Monkfruit or Swerve?

While you can use regular sugar, it will increase the carb content, making the cookies less keto-friendly. It may also affect the texture and freezing time.

Can I make these without coconut flakes?

Yes, you can omit coconut flakes or replace them with chopped nuts or seeds, but the texture and flavor will change slightly. Coconut flakes add chewiness and a tropical note.

Keto No-Bake Cookies Recipe

Print Recipe

★★★★★

4.4 from 150 reviews

These Keto No Bake Cookies are a delicious, low-carb treat made with creamy peanut or almond butter, coconut oil, and unsweetened coconut flakes. Sweetened naturally with Monkfruit or Swerve, these cookies come together quickly without any baking, making them perfect for a hassle-free dessert or snack that fits into a ketogenic diet.

Author: Maya
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes plus freezing time
Yield: Approximately 18 mini cookies 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Wet Ingredients

3/4 cup coconut oil
3/4 cup creamy low carb peanut butter or almond butter
1 teaspoon vanilla extract (optional)

Dry Ingredients

1/4 cup cocoa powder
1 cup Monkfruit or Swerve sweetener (brown sugar or granular)
1 1/2 cup unsweetened coconut flakes
2 tablespoons hulled hemp seeds
Sea salt for topping (optional)

Instructions

Combine coconut oil and peanut butter: In a medium-sized saucepan, add the coconut oil and the creamy peanut or almond butter. Heat over medium-low heat, stirring occasionally.
Melt and stir to combine: As the mixture begins to melt, stir continuously until it is smooth and well combined.
Add cocoa, vanilla, and sweetener: Stir in the cocoa powder, vanilla extract if using, and Monkfruit or Swerve sweetener until fully incorporated into the mixture.
Remove from heat and mix in dry ingredients: Once the fudge mixture is completely melted and smooth without any granules, remove from heat. Then stir in the unsweetened coconut flakes and hulled hemp seeds thoroughly.
Cool the mixture: Set the mixture aside to cool slightly to make it easier to spoon into the molds.
Spoon into molds: Carefully spoon the mixture into silicone mini muffin tins, filling each about 3/4 full for perfectly sized cookies.
Add sea salt topping: Sprinkle sea salt on top of each cookie if desired, to enhance the flavor with a salty contrast.
Freeze to set: Place the filled muffin tins in the freezer for 15 minutes or until the cookies are fully set. Once firm, remove from the tins and store in an airtight container in the freezer to maintain freshness.

Notes

Ensure to use unsweetened coconut flakes to keep the recipe keto-friendly.
Choose a low-carb peanut or almond butter without added sugars.
For best results, use silicone muffin tins as they make it easy to remove cookies after freezing.
Store the cookies in the freezer as they may soften at room temperature due to the coconut oil.
Sea salt topping is optional but adds a nice flavor contrast to the sweet cookies.

Keywords: keto, no bake cookies, low carb dessert, peanut butter cookies, coconut oil cookies, sugar free, keto snack