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.
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.