These keto cookies have delicious coconut and chocolate flavors. They’re super easy to make; no baking is involved, and you only need 6 ingredients. No flour of any kind is used.
All ingredients are combined in a pan on the stovetop over medium-low heat. It only takes a few minutes to stir everything together until it forms a smooth dough.
The dough is formed into cookies, which are refrigerated until fully hardened before serving. You can easily make this ahead of time, up to a few days before. I think the flavors are best after a day.
You’ll notice that peanut butter is used in this recipe. It mainly acts as an effective binder, especially since no flours or eggs are used. You won’t actually taste the peanut butter; the coconut and chocolate flavors dominate these cookies.
Selecting A Sweetener
This recipe is designed for confectioners swerve and other powdered sweeteners that measure the same as sugar. If you decide to use another sweetener, you will need to:
- Check your sweetener’s packaging to see how it measures compared to sugar. Ideally, it will measure the same (a 1:1 substitution). If not, you will need to do the math to figure out the correct amount to use.
- Make sure it’s confectioners (powdered, not granulated). If not, you can use a Nutribullet or similar small blender to powder it.
I do not recommend liquid sweeteners because it will alter the ratio of dry to wet ingredients in this recipe.
A few common misunderstandings:
- Swerve is not the same as erythritol. Swerve is an erythritol blend that measures 1:1 as sugar, whereas pure erythritol is only about 70% as sweet as sugar. You cannot equally substitute one for the other.
- Swerve and other erythritol blends are sugar alcohols and are non-impact, meaning that their carbohydrates are not digested by the body. When you’re calculating net carbs, you should subtract out their carbs just like you would for fiber.
Keto No Bake Cookies (Coconut Chocolate)
- 1 1/3 cup (80g) unsweetened dry coconut shreds (must be finely shredded, about 1/8-inch wide shreds)
- 1/2 cup (72g) confectioners swerve sweetener
- 1/4 cup (64g) plain creamy peanut butter (sometimes labeled natural: only peanuts and salt in the ingredients)
- 1/4 cup (60g) heavy whipping cream
- 1/4 cup (24g) unsweetened cocoa powder (I use Hersheys Special Dark dutched cocoa)
- 1 teaspoon vanilla extract
- Prepare a tray lined with parchment paper or wax paper, large enough for 12 cookies in a single layer. Set aside.
- In a saucepan, add swerve, peanut butter, heavy cream, cocoa powder, and vanilla. Don’t add the coconut yet. A nonstick pan is best because it allows the dough to form easily, but I’ve also used stainless steel – it will require a bit more work since some ingredients will stick to the pan.
- Place the pan over medium-low heat, and use a stiff utensil to constantly stir until it forms a thick and smooth chocolate dough, about 2 minutes.
- Turn off the heat. Stir in the shredded coconut, working it into the dough until incorporated and well-distributed. If easier, you can use your hands to knead them in.
- Form the dough into 12 equal-sized balls (about 1.5 inches in diameter) and spread them out on the prepared lined tray. Use a spatula to press down on each ball to form a cookie about 2 to 2.5 inches in diameter.
- Refrigerate until fully hardened, about 2 hours. Serve cold, and store any leftovers in the refrigerator.
|Makes 12 Servings|
|Amount Per Serving (1 cookie):|
|Total Fat 9g||13%|
|Saturated Fat 5g||25%|
|Net Carb 2g|
|Total Carb 4.5g||1%|
|Dietary Fiber 2.5g||10%|