Easy No-Bake Keto Cookies
These easy no-bake keto cookies are a quick low carb dessert made with peanut butter, shredded coconut, cocoa powder, and keto-friendly sweetener. They come together in minutes, chill fast, and are perfect when you want a simple homemade treat without turning on the oven.
Equipment
- Microwave-safe bowl
- Spoon or Spatula
- Measuring cups and spoons
- Parchment paper
- Tray or plate
Ingredients
Cookie Ingredients
- 2 tablespoons butter
- 2/3 cup natural peanut butter unsweetened, stirred well
- 1 cup unsweetened shredded coconut
- 1 tablespoon unsweetened cocoa powder
- 4 drops liquid vanilla stevia or preferred keto sweetener, to taste
- 1/2 teaspoon vanilla extract optional
- 1 pinch salt optional, but recommended
Instructions
- Melt the butter in a microwave-safe bowl or in a small saucepan over low heat.
- Add the peanut butter, cocoa powder, liquid stevia, vanilla extract, and salt. Stir until the mixture is smooth and glossy.
- Mix in the shredded coconut until evenly coated. The mixture should be thick and hold together when pressed with a spoon. If it seems too wet, let it sit for 1 minute or add a little more coconut.
- Scoop tablespoon-sized portions onto a parchment-lined tray or plate. Gently shape them if desired.
- Freeze for 15 minutes, or refrigerate for 30 to 40 minutes, until firm. Transfer to an airtight container and store in the refrigerator.
Notes
For dairy-free cookies, swap the butter for coconut oil. Almond butter or sunflower seed butter can be used instead of peanut butter, but you may need to adjust the coconut slightly depending on the consistency. These cookies taste best chilled and keep well in the fridge for up to 1 week or in the freezer for up to 2 months.
Nutrition facts:
- Calories: 115
- Carbohydrates: 5 g
- Protein: 4 g
- Fat: 10 g
- Saturated Fat: 4 g
- Cholesterol: 5 mg
- Sodium: 55 mg
- Potassium: 140 mg
- Fiber: 2 g
- Sugar: 1 g
- Vitamin A: 45 IU
- Vitamin C: 0 mg
- Calcium: 18 mg
- Iron: 1 mg