Keto No Bake Cookies Recipe
INGREDIENTS
- 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 (see "Selecting A Sweetener" section below) - 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
INSTRUCTIONS
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.
NUTRITION
| Makes 12 Servings |
| Amount Per Serving (1 cookie): |
| Calories 100 | |
| Total Fat 9g | 13% |
| Saturated Fat 5g | 25% |
| Cholesterol 6mg | 2% |
| Sodium 10mg | 0% |
| Net Carb 2g | |
| Total Carb 4.5g | 1% |
| Dietary Fiber 2.5g | 10% |
| Sugars 1g | |
| Protein 3g |
Recipe Overview
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 Fudge
Pecan Sandies
Chocolate Chip Cookie Dough Fat Bombs
Keto Ice Cream
I made these the other day I have no shame in the fact that I ate all of them within 2 days. I’m making a double batch this time. .. wish me the best in trying to maintain my little bit of self control.
This is my goto no bake cookie recipe – thanks so much!
This is a super easy recipe and I followed it exactly; however I definitely smelled and tasted the peanut butter in the finished product. This did not necessarily detract from the yumminess of the cookie, but I think that next time I’ll use almond butter instead to tone it down a little.
Addie, have tried this yet w/ almond butter? If so, were any adjustments needed, in your opinion? i was thinking the same thing in trying another nut butter as I’m not a huge fan of chocolate & peanut butter together. I think it may be that they are each such strong, rich flavors on their own~ too rich for me perhaps, all at once. Thanks, in advance, for any further info.