INGREDIENTS:
- 2 tablespoons butter, melted
- 2/3 cup natural chunky peanut butter (or any nut butter)
- 1 cup unsweetened shredded coconut
- 1 tablespoon cocoa powder
- 4 drops liquid vanilla stevia (or liquid sweetener of choice)
INSTRUCTIONS:
- Prepare Ingredients: In a microwave-safe bowl, melt the butter until smooth.
- Combine Peanut Butter and Cocoa: Stir in the chunky peanut butter and cocoa powder into the melted butter until the mixture is smooth and well-combined.
- Add Shredded Coconut and Sweetener: Mix in the unsweetened shredded coconut and liquid vanilla stevia (or your preferred liquid sweetener) until everything is evenly incorporated.
- Form Cookies: Using a tablespoon, scoop spoonfuls of the mixture onto a small parchment-lined sheet pan. You can shape them into cookie-like rounds with the spoon.
- Chill the Cookies: Place the sheet pan with the cookies in the freezer and let them chill for about 15 minutes, or until they are firm.
- Serve and Enjoy: Once firm, remove the cookies from the freezer and enjoy these delightful Keto No Bake Cookies! They are perfect for a quick and satisfying treat without the need for baking.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to one week.
These Keto No Bake Cookies are not only easy to make but also packed with rich flavors and textures that will satisfy your sweet cravings while keeping you on track with your keto diet. Enjoy them as a snack or dessert any time of the day!
KETO NO BAKE COOKIES
![](https://i0.wp.com/plantbasedandveganism.com/wp-content/uploads/2024/07/image-153.png?resize=526%2C701&ssl=1)
Ingredients:
- 1 cup almond butter (unsweetened)
- 1/2 cup coconut oil
- 1/4 cup cocoa powder (unsweetened)
- 1/2 cup erythritol or another keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped nuts (such as pecans, walnuts, or almonds)
- 1/4 cup chia seeds (optional, for added texture and nutrition)
Instructions:
- Melt the Base Ingredients: In a medium saucepan over medium heat, combine the almond butter and coconut oil. Stir frequently until the mixture is fully melted and well combined.
- Add Cocoa and Sweetener: Add the cocoa powder and erythritol to the melted almond butter and coconut oil. Stir continuously until the mixture is smooth and the sweetener is fully dissolved. This should take about 2-3 minutes.
- Flavor the Mixture: Remove the saucepan from heat and stir in the vanilla extract and salt. Mix well to ensure the flavors are evenly distributed.
- Combine Dry Ingredients: In a large mixing bowl, combine the shredded coconut, chopped nuts, and chia seeds (if using). Pour the warm almond butter mixture over the dry ingredients and stir until everything is well coated.
- Shape the Cookies: Line a baking sheet with parchment paper. Use a spoon or a cookie scoop to drop spoonfuls of the mixture onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon.
- Chill the Cookies: Place the baking sheet in the refrigerator and let the cookies chill for at least 30 minutes, or until they are firm. For quicker results, you can place them in the freezer for about 15 minutes.
- Store and Enjoy: Once the cookies are firm, transfer them to an airtight container. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Tips:
- Customization: Feel free to add in other keto-friendly ingredients like sugar-free chocolate chips, hemp seeds, or a sprinkle of cinnamon for extra flavor.
- Serving Size: This recipe makes about 12-16 cookies, depending on the size of your spoonfuls.
- Nut-Free Option: If you have a nut allergy, you can substitute sunflower seed butter for the almond butter.
These no-bake cookies are perfect for a quick snack or a sweet treat without the guilt of breaking your keto diet. Enjoy!