Keto No Bake Cookies Recipe

Introduction

These Keto No Bake Cookies are a quick and delicious treat perfect for anyone following a low-carb lifestyle. With rich cocoa and creamy peanut butter, they satisfy your sweet tooth without turning on the oven.

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

1. Step 1: In a medium saucepan, combine the coconut oil and peanut butter over medium-low heat.
2. Step 2: Stir continuously as the mixture begins to melt until well combined.
3. Step 3: Add the cocoa powder, vanilla extract (if using), and sweetener to the pan, stirring until smooth.
4. Step 4: Once the mixture is completely melted and smooth with no granules, remove from heat and stir in the coconut flakes and hemp seeds.
5. Step 5: Allow the mixture to cool slightly to make it easier to handle.
6. Step 6: Carefully spoon the mixture into silicone mini muffin tins, filling each about 3/4 full.
7. Step 7: Sprinkle a small pinch of sea salt on top of each cookie, if desired.
8. Step 8: Freeze for 15 minutes or until set. Remove the cookies from the tins and store in an airtight container in the freezer.

Tips & Variations

• Use almond butter instead of peanut butter for a different flavor profile or to avoid peanuts.
• Add chopped nuts or sugar-free chocolate chips for extra texture.
• If you prefer softer cookies, reduce the freezing time slightly before serving.
• Ensure all ingredients, especially sweeteners, are low-carb to keep the recipe keto-friendly.

Storage

Store the cookies in an airtight container in the freezer for up to 2 weeks. When ready to eat, let them thaw at room temperature for a few minutes or enjoy them frozen for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of Monkfruit or Swerve?

Regular sugar is not recommended if you want to keep these cookies keto-friendly. Monkfruit or Swerve are low-carb sweeteners that help maintain the keto requirements.

What can I do if I don’t have silicone mini muffin tins?

You can use a lined baking sheet or small paper liners in a regular muffin tin. Just be careful when removing the set cookies, as they can be delicate.

Keto No Bake Cookies Recipe

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★★★★★

4.8 from 132 reviews

Delicious and easy Keto No Bake Cookies made with creamy peanut or almond butter, cocoa powder, and coconut flakes. These low carb treats are sweetened with monk fruit or Swerve, perfect for a quick snack or dessert without turning on the oven.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 12 mini cookies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Keto
• Diet: Low Carb

Ingredients

Scale 1x2x3x

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

Optional

• Sea salt for topping (optional)

Instructions

1. Combine Coconut Oil and Peanut Butter: In a medium size saucepan over medium-low heat, combine the coconut oil and the creamy low carb peanut butter or almond butter. Stir gently as the mixture begins to melt.
2. Mix in Cocoa and Sweetener: Once the mixture starts to melt and blend together, stir in the cocoa powder, vanilla extract if using, and the Monkfruit or Swerve sweetener. Continue stirring until the mixture is completely smooth and free of any granular texture.
3. Add Coconut Flakes and Hemp Seeds: Remove the saucepan from heat. Stir in the unsweetened coconut flakes and hulled hemp seeds thoroughly to evenly distribute throughout the mixture.
4. Cool Slightly: Set the mixture aside and allow it to cool slightly so it’s easier to handle when scooping into molds.
5. Fill Mini Muffin Tins: Carefully spoon the mixture into silicone mini muffin tins, filling each about three-quarters full to allow for firm setting.
6. Add Sea Salt Topping: If desired, sprinkle a small pinch of sea salt onto each cookie for a salty-sweet finish.
7. Freeze to Set: Place the filled tins in the freezer for 15 minutes or until the cookies are set and firm.
8. Store Properly: Once set, remove the cookies from the tins and store them in an airtight container in the freezer to maintain freshness and texture.

Notes

• Use silicone mini muffin tins to make removal easier and prevent sticking.
• You can substitute peanut butter with almond butter or other nut butters as long as they are low carb and creamy.
• For best texture, use unsweetened coconut flakes, not shredded coconut.
• Adjust sweetness to taste by adding more or less monk fruit or Swerve.
• Store cookies in the freezer as they will soften at room temperature due to coconut oil content.

Keywords: Keto no bake cookies, low carb cookies, sugar free dessert, peanut butter cookies, keto snacks, no bake chocolate cookies