No bake chocolate chip cookies that are keto-friendly and low carb. These cookies are just 3 ingredients and take about ten minutes to make. They are a great quick snack or dessert.
I haven’t had a lot of time for baking lately, but I did have time to make these easy no bake cookies. They only takes a few minutes to make and they store well too.
- Almond Butter or Peanut Butter
- Sugar-Free Maple Flavored Syrup
- Sugar-Free Chocolate Chips
Almond or Peanut Butter: This recipe can be made with either natural almond butter or natural peanut butter. Make sure you are using natural (just almonds or just peanuts and no added oils in the ingredient list) because it will not work with regular almond or peanut butter. Peanut butter will make these cookies have a strong peanut butter flavor, so they will taste like peanut butter chocolate chip cookies. Almond butter has a more mild flavor so the cookies taste like chocolate chip cookies with some nuts added in.
Sugar-Free Maple Syrup: Make sure to use a very watery kind of syrup. I used Lakanto brand. When the syrup is added to the almond butter, it thickens it to a cookie dough. Thicker, honey-like syrups like ChocZero will not work.
Sugar-Free Chocolate Chips: Use your favorite low carb chocolate chips for this recipe. I used Lily’s milk chocolate chips.
No Bake Cookie Texture
These cookies are not baked or cooked so they will not have the same texture as baked cookies. They have a texture like unbaked cookie dough or an energy ball. You can bake these cookies but they won’t have the same texture as traditional chocolate chip cookies. When baked, the cookies have a texture like a delicate shortbread.
How to Make No Bake Keto Cookies
The almond butter and syrup are first mixed together. As they combine, you will see your mixture thicken considerably until it becomes the texture of cookie dough. Then stir in the chocolate chips. The cookies are then ready to be scooped out and placed onto a cookie sheet. Flatten the cookie dough balls until they are thick disks. Add more chocolate chips on top if you like. The cookies are then placed in the fridge to firm up.
More No Bake Keto Cookie Recipes
- 4 Ingredient No Bake Keto Chocolate Peanut Butter Cookies
- 3 Ingredient No Bake Keto Coconut Cookies
- 2 Ingredient No Bake Keto Peanut Butter Cookies
3 Ingredient No Bake Keto Chocolate Chip Cookies
- 1 cup (244 g) unsweetened natural almond butter
- 2 tbsp (30 ml) Lakanto sugar free maple flavored syrup
- 1/2 cup (70 g) sugar free chocolate chips
- Line a cookie sheet with parchment paper.
- In a large bowl, stir together almond butter and syrup with a spatula. Mix until the syrup is completely incorporated into the almond butter and a thick cookie dough forms. The dough should get thicker the more you stir. Your dough should look like cookie dough when it's ready.
- Stir in the chocolate chips. If desired, you can stir in half and reserve half of the chocolate chips to place on the surface of the cookies.
- Use a 1 tbsp cookie scoop to scoop out dough. Place onto prepared cookie sheet. Press down on each dough ball with the palm of your hand until it forms a thick round disk. The cookies will not change shape so shape, flatten and smooth the edges as needed. If you reserved half of the chocolate chips, place a few on the surface of each cookie.
- Place cookie sheet into fridge to let cookies firm up more. I usually put them in there for about 30 minutes but you can also just keep storing them in there until you are ready to eat them. Store uneaten cookies in fridge.
- I used Lily's milk chocolate style baking chips.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- These are no bake cookies so they don't have the same texture as baked cookies. See post for more details on cookie texture.
- Make sure to use natural almond butter (just almonds in the ingredient list and no added oils) and a watery syrup like Lakanto, otherwise your mixture will not become a cookie dough. See post for more details on why.
- If you want to bake these cookies, bake them at 350F for about 10 minutes or until the surface of the cookies are slightly cracked. Let cookies fully cool before attempting to remove them from the cookie sheet (if you remove them too early they will fall apart). Baked cookies will have a delicate shortbread texture.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and sugar alcohols (carbs from erythritol).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.