This sugar-free take on classic No-Bake Cookies. These yummy treats are loaded with peanut butter, nuts, cocoa powder, and perfect for an easy dessert!
I just love a simple and easy recipe and these cookies are inspired by my recent recipe for keto granola cereal. Sugar-free sweeteners with coconut/ nut bits help give texture to low carb desserts, like my keto banana nut bread.
How to make cookies keto friendly
In traditional no-bake cookies, sugar, dairy and oats are typically used. To make these cookies keto friendly, I switched the oats for shredded coconut and the sugar for erythritrol sweetener.
These cookies are made with healthy, natural ingredients. What’s in them?
- cocoa powder
- granulated erythritrol (for sweetness)
- peanut butter (or almond butter)
How to make without butter
Butter adds softness to the cookies, is possible to avoid it, but the cookies will be chewier, more similar to protein balls. Still very tasty!
Replace pecans with other nuts or even dried fruit.
How to make these cookies without peanut butter
I always use sugar-free peanut butter (it’s lower in carbs), but you may choose the lower carb almond butter instead.
A few easy steps for the BEST cookies
- first, make a “flax egg”
- then, combine melted butter + ingredients in a bowl
- form cookies and refrigerate
How to make a “flax egg”
A flax egg is simply a mix of flaxseed meal with water. For this recipe, you’ll mix 1/2 tbsp flaxseed with 1 tbsp water and let it sit for 10-15 minutes to make your “flax egg.”
Tips for no-bake cookies
- only use melted butter, but not hot butter
- pre-make your flax eggs 10-15 minutes before getting started
- thoroughly mix all ingredients in a bowl
- always refrigerate to harden before eating
How many carbs/ calories in these cookies?
These cookies have 4 g. net carbs and 145 calories each. Additionally, they’re sugar free, low carb and nice treat for a diabetic diet.
Cookies not sweet enough?
They’re not too sweet, so adjust sweetness if desired using other fruits or sweeteners to your preference. If you’re not on a low carb diet, I recommend a bit of honey to sweeten.
How to store no-bake keto cookies
These cookies are not as hard as the traditional version made with oats, so you should keep them in the fridge.
What to serve with keto cookies
Milk has tons of carbs, so I typically eat my cookies with a tall glass of almond milk or with an almond milk + heavy cream mixture.
No-Bake Chocolate Cookies (Keto/Low Carb!)
- 1 cup shredded coconut
- 1 tbsp cocoa powder
- 2 tbsp granulated erythritrol
- 2 tbsp butter
- ¾ cup peanut butter or almond butter
- ½ cup pecans crushed
- ½ tbsp flaxseed
- 1 tbsp water
- Mix flaxseed meal with water and let it sit for 10 to 15 minutes, or until it thickens.
- Melt butter and erythritol in a medium bowl in the microwave.
- Add melted butter and peanut butter into a medium bowl. Stir to combine.
- Add cocoa powder, flaxseed mixture, and mix.
- Finally, add shredded coconut and chopped pecan nuts. Combine ingredients.
- Roll the cookie dough into 12-15 cookies, press them down to flatten.
- Refrigerate for at least half an hour to harden before serving.
- Store cookies in the fridge in an airtight container for up to one week.
- Butter adds softness to the cookies, is possible to avoid it, but the cookies will be chewier, more similar to protein balls. Still very tasty!
- Replace pecans with other nuts or even dehydrated fruit.
- These cookies are not as hard as the traditional version made with oats, so you should keep them in the fridge.
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