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 June 2019
Summer calls for less time in the kitchen so we are always on the lookout for easy dessert recipes. When it comes to the easiest cookies, these low carb Keto No Bake Cookies are always a popular favorite.
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?
These low carb cookies come together in a matter of minutes and require only a few ingredients, minimal kitchen equipment and zero time in the oven.
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 and following a paleo or low carb keto diet.
The classic chocolate peanut butter cookies call for granulated sugar, rolled oats and peanut butter.
For this low carb cookie, I use monk fruit sweetener, shredded coconut, flaked coconut and almond butter.
This easy Keto No Bake Cookies recipe is always a hit at our house and helps satisfy that craving for classic no bake peanut butter and chocolate cookies everyone knows and loves.
Ingredients You’ll Need to make Low Carb No Bake Cookies
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For these easy keto no bake cookies without peanut butter, you’re going to need:
- Grass-fed Butter (or Ghee)
- Powdered Monk Fruit Sweetener
- Almond Milk
- Cacao powder or unsweetened cocoa powder
- Almond Butter (or any other nut butter such as cashew butter or pecan butter)
- Coconut – a mix of shredded coconut and coconut flakes for the best texture
- Whole Almonds (optional for garnish)
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 nutritional facts for one no bake cookie is:
- 196 calories
- 2g NET carbs – 5g Total Carbs – 3g Fiber
- 2g Protein
- 19g Fat
More low carb recipes:
Classic No Bake Cookies that are keto friendly, low carb and only require a few simple pantry ingredients. They have the classic taste of the popular peanut butter and chocolate cookies made with gluten free and paleo friendly almond butter, cacao powder and coconut flakes.
- 1/2 cup unsalted butter cut into pieces
- 1 cup powdered monk fruit sweetener
- 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 cocao 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).
Allow cookies to cool completely at room temperature or 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.