These Keto No Bake Cookies are so easy to make and the perfect low carb cookie when you’re craving something sweet. They have the classic taste of the popular peanut butter and chocolate cookies and are made with simple pantry ingredients and no oven required.
Updated November 2019
CLASSIC KETO COOKIES
Looking for an easy low carb cookie recipe? When it comes to the easiest keto cookie recipe, these peanut butter cookies, chocolate chip cookies and these low carb Keto No Bake Cookies are one of our favorites.
My kids love helping me make healthy no bake cookies all year long since they are so simple and easy to make. And the best part about these low carb no bake cookies?
- come together in a matter of minutes
- only require a few ingredients
- minimal kitchen equipment
- zero time in the oven
Before going grain free, we used to use this classic no bake cookie recipe from All Recipes. Since I’m trying to share more keto recipes and low carb desserts, I decided to make some tweaks to the original no bake cookie recipe to make them healthier and suitable for those that are diabetic or following a paleo or low carb keto diet.
This easy Keto No Bake Cookies recipe is always a hit at our house and my family says they definitely satisfy that craving for classic no bake peanut butter chocolate cookies everyone knows and loves.
Plus, you can make these keto no bake cookies in 5 minutes. And they’re sugar free, gluten-free and include dairy free and vegan friendly options.
The classic chocolate peanut butter cookies call for granulated sugar, rolled oats and peanut butter. For this low carb no bake cookie, I use monk fruit sweetener, shredded coconut, flaked coconut and almond butter.
Ingredients you need for Low Carb No Bake Cookies
For these easy keto no bake cookies without peanut butter, you’re going to need:
- Grass-fed Butter, Ghee OR refined coconut oil for vegan no bake cookies
- Powdered Monk Fruit Sweetener OR coconut sugar OR 1/3 cup maple syrup for paleo no bake cookies
- Almond Milk
- Cacao powder or unsweetened cocoa powder
- Almond Butter (or any other nut butter such as cashew butter or pecan butter – can also try subbing with sunflower seed butter)
- Coconut – a mix of shredded coconut and coconut flakes for the best texture –
- Whole Almonds (optional for garnish)
Optional toppings for keto no bake cookies with coconut :
- sugar free chocolate chips (Lily’s Sweets)
- macadamia nuts
- pumpkin seeds
- cacao nibs
- sunflower seeds
If you’re looking for keto no bake cookies without coconut, you can try subbing the coconut with almond meal or crushed nuts but the texture and taste will vary
How to Make Keto No Bake Cookies:
- PREP THE BAKING SHEETS: Start by lining two baking sheets with parchment paper.
- ADD INGREDIENTS TO A POT: Combine butter, monk fruit sweetener, cacao powder and milk into a 3 quart saucepan.
- BRING TO A BOIL: Set saucepan over medium heat and begin whisking. Cook and whisk frequently until it reaches a full boil, then stop stirring and let it boil for EXACTLY 1 minute – it’s important not to let the mixture boil for longer than 60 seconds.
- ADD REMAINING INGREDIENTS: Remove the mixture from heat then immediately add salt, almond butter, vanilla and fold in the coconut (shredded and flakes). Stir to blend well.
- SHAPE COOKIES: Drop mixture onto prepared parchment dropping using a medium cookie scoop (about 2 tablespoons at a time). Press whole almond (or your favorite nut) in the middle for garnish (if desired).
- CHILL: Allow the cookies to set (you can place them in the fridge or freezer to speed things up) then enjoy! To store the cookies, place them in a single layer in an airtight container.
Helpful Tips for making the best No Bake Cookies
- Gather all the ingredients you need to make this recipe and have it ready by the stove. This helps as the mixture sets fast on the stove so you’ll want to have everything combined quickly.
- Allow the butter, monk fruit sweetener, milk and cocoa powder come to a full boil – this helps the mixture thicken up. Start counting down for 60 seconds after everything comes to a boil and don’t go over the 60 seconds. Otherwise – your cookies will not set properly
- Once the 60 seconds is up, stir in the vanilla, almond butter and coconut flakes. Taste and add salt as needed.
- Use coconut flakes and not desiccated coconut. The cookies won’t set up quite the same and they won’t be as tender
- If you’re not following a paleo diet, you can swap the almond butter for peanut butter
- Use unsalted butter and add salt as needed – this helps you control the flavor
- you can leave the cookies plain or switch up the toppings with whole almonds, pecans or walnuts
No bake cookie recipe variations:
- Keto no bake cookies without coconut – you can try subbing the coconut with some pulsed walnuts and a little bit of almond flour
- Keto no bake cookies with coconut oil – swap out the butter with coconut oil for a dairy free no bake cookie / vegan no bake cookie
The best part about these paleo no bake cookies is how easy they are to make using simple pantry ingredients that you probably already have on hand.
They’re perfect for making ahead of time since you can prepare a batch of these in about 15-20 minutes. The hardest part is waiting for them to cool. Plus, they store easily at room temperature and they’re freezer friendly.
HOW MANY CARBS IN KETO NO BAKE COOKIES?
The nutrition facts for one keto no bake cookie is:
- 196 calories
- 2g NET carbs – 5g Total Carbs – 3g Fiber
- 2g Protein
- 19g Fat
More low carb recipes:
These Keto No Bake Cookies have the classic taste of the popular peanut butter and chocolate cookies but are low carb and only require a few simple gluten free and paleo-friendly pantry ingredients.
- 1/2 cup unsalted butter, cut into pieces OR ghee OR refined coconut oil
- 2/3 cup powdered monk fruit sweetener OR coconut sugar OR 1/2 cup maple syrup
- 1/2 cup unsweetened almond milk or full-fat canned coconut milk
- 3 tablespoons cacao powder or unsweetened cocoa powder
- 1/8 fine sea salt
- 1/2 cup creamy almond butter or your favorite nut or seed butter
- 2 teaspoons pure vanilla extract
- 1 1/2 cups unsweetened shredded coconut
- 1 cup unsweetened coconut flakes
- 16 whole almonds (half pecans or walnuts), optional for garnish
Have all your ingredients measured out and placed near the stove. Line two large baking sheets with parchment paper and set aside.
Place the butter, monk fruit sweetener, milk, and cacao powder in a large saucepan over medium heat, whisking often until melted and combined.
Bring the mixture to a rolling boil and allow to boil for EXACTLY 60 seconds, while whisking occasionally.
Remove saucepan from heat and immediately add salt, almond butter and vanilla extract and stir until fully combined. Fold in the shredded and flaked coconut and mix until everything is well combined.
Using a medium cookie scoop (about 2 tablespoons), scoop 2 tablespoon sized mounds and place in a single layer on the prepare baking sheet. Press almond in the center, for garnish (if desired).
Place the baking sheet in the freezer for 10 minutes to set up.
Store in an airtight container in the fridge for up to 5 days or freezer up to 2 months.