These no-bake cookies are easy to make, with very little cooking required. They taste like chocolate and peanut butter and will satisfy your sweet tooth while still being low carb and keto-friendly.
I recently made some classic no-bake cookies which made me want to make a keto version. Like the classic version, these cookies are chocolatey, peanut buttery and a little bit chewy. What I love about these cookies is that very little cooking is required. All of the necessary cooking can be done with a stove or a microwave.
Sweetener to Use for No Bake Keto Cookies
The recipe uses powdered erythritol. You do not want to use a granular sweetener because it will not melt into the cookie batter. A powdered sweetener will melt when it is heated with the butter.
You can also use a concentrated liquid sweetener like stevia but adding too much liquid can make the batter too thin.
No Bake Keto Cookie Texture
Since these are not traditional cookies, they won’t taste quite like a regular cookie either. The cookie batter is very wet and needs to stay frozen. You can eat these straight from the freezer and they taste similar to eating frozen Girl Scout Samoas cookies: firm on the outside and slightly chewy on the inside.
If you prefer a softer cookie, let the cookies defrost for a few minutes at room temperature. Do not let the cookies defrost too long because they will turn melty again.
Storing No Bake Keto Cookies
Make sure to store the cookies in the freezer until they are ready to be eaten. You can store them in an airtight container or freezer ziploc bags and the cookies will keep for several months.
You might like my easy keto no bake chocolate peanut butter cookies, too.
No Bake Keto Cookies
- 4 tbsp unsalted butter
- 1/2 cup unsweetened natural creamy peanut butter
- 5 tbsp powdered erythritol
- 2 tbsp unsweetened cocoa powder
- 1 1/4 cup unsweetened shredded coconut
- Line a cookie sheet with parchment paper or silicone baking mat.
- In a large microwave-safe mixing bowl, add butter, peanut butter and powdered erythritol. Microwave at 30 second intervals, stirring with a whisk in between, until everything is evenly mixed and smooth. The butter should be completely melted and mixed in and the sugar should also be melted and blended into the batter.
- Add in cocoa powder and whisk until batter is smooth.
- Add in coconut. Mix and stir with a spatula until evenly combined.
- Using a 1.5 tbsp cookie scoop, scoop batter and place onto prepared cookie sheet, spacing cookies about 2 inches apart.
- Use the back of a spoon to flatten the cookie batter until it is about 1/4 inch thick and looks like a finished cookie.
- Freeze cookies for about 30 minutes or until firm. Enjoy straight out of the freezer. Keep uneaten cookies stored in the freezer until ready to eat.
- Recipe adapted from Keto Connect
- Cookies need to remain in the freezer. Once defrosted, the chocolate will be melty.
- These cookies are not overly sweet. You can taste the batter after adding the cocoa powder and if you prefer sweeter, you can add a few drops of liquid stevia.
- I used Let's Do Organic shredded unsweetened coconut*
- I used So Nourished powdered erythritol*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
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.