Name: No-Bake Keto Cookies Recipe
Prep time: 5 min
Total time: 20 min
Cuisine: Keto
Ingredients: 2 tbsp butter; 2/3 cup natural chunky peanut butter (or any nut butter); 1 cup unsweetened shredded coconut; 1 tbsp cocoa powder; 4 drops liquid vanilla stevia (or liquid sweetener of choice)

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Introduction

These no-bake keto cookies are a quick and satisfying treat that requires minimal effort and ingredients. Perfect for those following a low-carb lifestyle, they combine rich peanut butter, cocoa, and coconut for a deliciously nutty and chocolatey flavor.

Six uneven mounds of a sticky, glossy chocolate mixture sit spaced out on a flat sheet of parchment paper. Each mound is textured with visible small sticks or shredded pieces of something light brown, tangled into the thick chocolate coating, creating a rough surface of mixed smooth shiny chocolate and rough fibrous bits. The background is subtle white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter
2/3 cup natural chunky peanut butter (or any nut butter)
1 cup unsweetened shredded coconut
1 tbsp cocoa powder
4 drops liquid vanilla stevia (or liquid sweetener of choice)

Instructions

Step 1: In a microwave-safe bowl, melt the butter until fully liquid.
Step 2: Stir in the peanut butter and cocoa powder, mixing until the mixture is smooth and even.
Step 3: Add the shredded coconut and liquid vanilla stevia, then mix thoroughly to combine all ingredients.
Step 4: Scoop out 1 tablespoon-sized spoonfuls of the mixture onto a parchment-lined sheet pan or any flat dish that fits in your freezer.
Step 5: Freeze the cookies for 15 minutes to set.
Step 6: Once firm, carefully cut and separate the parchment paper so each cookie has its own piece underneath. This helps prevent sticking.
Step 7: Store the cookies in a sealed container or bag in your refrigerator until ready to enjoy.

Tips & Variations

Use any nut butter you prefer, such as almond or cashew, for a different flavor profile.
If you don’t have liquid stevia, substitute with your favorite low-carb sweetener, adjusting the amount to taste.
Add chopped nuts or a pinch of sea salt on top before freezing for extra texture and flavor.
To make the cookies firmer, you can chill them longer or add a small amount of melted coconut oil to the mixture.

Storage

Keep the cookies stored in a sealed container or resealable bag in the refrigerator. They will stay fresh for up to one week. For longer storage, you can freeze them for up to one month. To enjoy, simply thaw in the fridge for a few minutes before eating.

How to Serve

The image shows several no-bake chocolate cookies on a sheet of parchment paper resting on a white marbled surface. Each cookie is roughly round with a rough texture, made by chocolate coating tangled thin strips or noodles that create a layered, uneven top. The chocolate has a glossy, smooth finish with a rich medium brown color, and the cookies are spaced apart in a loose group, with the closest cookie in clear focus and the others fading softly into the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use creamy peanut butter instead of chunky?

Yes, creamy peanut butter works well and will yield a smoother cookie texture. Chunky peanut butter adds more crunch if you prefer that.

Are these cookies suitable for other low-carb diets besides keto?

Absolutely. These cookies fit well within most low-carb or sugar-free diets due to their high fat and low sugar content.