Whenever I have a sweet tooth, I reach for these keto no bake cookies. The unsweetened coconut flakes combined with nuts and chocolate give the perfect crunchy texture. They are an easy treat that is perfect for the keto diet.
Let's make this easy low carb cookie recipe with just a few minutes of prep time and using simple ingredients.
How to make keto no bake cookies
Here are step by step photos of how to make these no bake keto cookies. The full printable recipe is in the recipe card below.
- Combine all of the dry ingredients in a medium size mixing bowl. Stir in the melted butter and vanilla. The batter will be thick and sticky.
- Use a small cookie scoop to portion out the cookie batter into equal sized cookies on a lined cookie sheet.
- Press the cookies flat with a spatula or spoon. Place in the freezer for 20-30 minutes to firm up.
Some other keto cookie recipes you will love:
Easiest Keto No Bake Cookies
Looking for a guilt-free treat that's kid approved? These keto no bake cookies have a rich chocolate flavor with just the right amount of crunch. They are super easy to make and hard to resist!
Servings: 20
Calories: 189
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Ingredients
- 1 ½ Cups Crunchy almond butter or natural crunchy peanut butter, room temperature
- 1 teaspoon Vanilla Extract
- 4 Tablespoons Melted Butter, or coconut oil
- 1 ½ Cup Coconut flakes
- 2 Tablespoons Unsweetened Cocoa Powder
- ½ Cup sugar free powdered sweetener
- ½ Cup chopped pecans
Instructions
- In a large mixing bowl, combine almond butter, vanilla extract, melted butter, and coconut flakes. Mix until all ingredients are combined.
- Add in cocoa powder, sweetener and chopped pecans. Mix until combined. Taste the batter and add additional sweeteners as needed.
- Take a large baking sheet and line with parchment paper, wax paper, or a non-stick silicone baking mat. Scoop cookie dough onto baking sheet into 20 cookies and flatten with a spoon.
- Place in freezer for 30 minutes or until set. Store in an airtight container or ziplock bag and keep refrigerated or frozen.
Notes
- Nut butter: use a natural peanut butter, creamy peanut butter, cashew butter, or sunflower seed butter as well.
- keto sweetener: Use a powdered sugar free sweetener such as Lakanto on Swerve. You can also use allulose which is powdered. Allulose is not a 1 for 1 substitute for sugar so you may need to add a little more.
- different mix ins: if you want to omit the coconut flakes, you could substitute with hemp seeds, sunflower seeds, or different nuts. You could also add sugar free chocolate chips.
Servings: 20
Nutrition per serving
Serving: 1cookie | Calories: 189 | Carbohydrates: 6g | Protein: 5g | Fat: 17g | Fiber: 3g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Tracy says
Great, I just had creamy almond butter, but added sliced almonds to make it crunchy. Delish!! Great right out of the fridge!
Momin says
Awesome thanks
Melissa Broome says
These were SO GOOD! I did add another small handful of coconut, and only had creamy peanut butter on hand, but it turned out amazing! Definitely trying it again with crunchy!
Bekah says
Can I keep them in the Freezer until I'm ready to use them?
How long do they last in the Fridge?
Jennifer Banz says
Definitely! I would keep in the fridge up to 1 week.
Maryann kutsch says
What kind of crunchy Almond butter do you use? Thanks
jenniferbanz says
I am not loyal to any specific brand. I just make sure it is sugar free
Ginger says
These are really good. We used crunchy peanut butter.
Laurie says
Jennifer
I love no bake cookies but do not like coconut. Is there anything I could substitute?
jenniferbanz says
Not that I can think of since it is a large part of the recipe
Rhonda says
Jennifer can you use crunchy peanut butter
Monika says
Would all-natural peanut butter (no sugar added) be ok to substitute?
jenniferbanz says
Yep!