Keto No-Bake Cookies Recipe
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.
- 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
Find it online: https://messykitchenmagic.com/keto-no-bake-cookies-recipe/
