Keto No-Bake Cookies Recipe A Low-Carb Sweet Fix

If you’re following a ketogenic diet but still crave a quick and satisfying dessert, keto no-bake cookies are here to save the day. These cookies are rich, chocolatey, and chewy—just like traditional no-bake cookies—but without the sugar and carbs that can kick you out of ketosis.

This keto-friendly version uses ingredients like unsweetened cocoa powder, nut butter, shredded coconut, and a low-carb sweetener to deliver that nostalgic taste without the guilt. They’re incredibly simple to make and require zero oven time—perfect for busy weekdays or late-night cravings.

Whether you’re prepping snacks for the week or looking for a dessert to share at your next gathering, these keto no-bake cookies are a delicious, low-effort option that won’t derail your diet.

⏱ Cooking Time & 🍪 Serving Size

• Prep Time: 5 minutes

• Cook Time: 5 minutes

• Chill Time: 20–30 minutes

• Total Time: 30–40 minutes

• Yields: 18 cookies

• Serving Size: 1 cookie

📝 Ingredients

Here’s what you’ll need for keto no-bake cookies:

• 1/2 cup unsalted butter or coconut oil

• 1/2 cup granulated erythritol (or preferred keto sweetener)

• 1/4 cup unsweetened cocoa powder

• 1/2 cup natural peanut butter or almond butter

• 1 tsp vanilla extract

• 1 1/2 cups unsweetened shredded coconut

• Pinch of salt (optional, enhances flavor)

Optional Add-ins:

• 2 tbsp chia seeds for fiber and texture

• 2 tbsp crushed pecans or walnuts

• 1/4 cup sugar-free chocolate chips

👩‍🍳 How to Make Keto No-Bake Cookies

1. Prepare a tray:
   Line a baking sheet with parchment paper or wax paper. Set aside.

2. Melt the base:
   In a medium saucepan over medium heat, melt the butter (or coconut oil). Add the erythritol and cocoa powder. Stir continuously until the mixture is smooth and starts to bubble gently.

3. Add flavorings:
   Remove the pan from heat and immediately stir in the peanut butter and vanilla extract until fully combined.

4. Add dry ingredients:
   Stir in the shredded coconut (and any optional add-ins like nuts or chia seeds). Mix well until the mixture is thick and evenly coated.

5. Scoop onto tray:
   Use a spoon or small cookie scoop to drop mounds of the mixture onto the prepared tray. Flatten slightly with the back of the spoon if desired.

6. Chill:
   Refrigerate for 20–30 minutes, or until the cookies are firm and set.

7. Store:
   Transfer to an airtight container. Store in the fridge for up to 10 days or freeze for up to 2 months.

📝 Notes

• Sweetener choice: Erythritol works well, but you can also use monk fruit, allulose, or stevia blends. Adjust to taste.

• Nut butter alternatives: Use almond butter or sunflower seed butter for a peanut-free version.

• Texture tip: Shredded coconut provides chewiness, but you can add chopped nuts or chia seeds for crunch.

• Room temp warning: These cookies can soften if left out too long, especially if made with coconut oil.

❓ FAQs

Q: Can I make these dairy-free?
A: Yes! Use coconut oil instead of butter to make them dairy-free and vegan-friendly.

Q: Why didn’t my cookies set properly?
A: The mixture may have been too warm or too runny. Be sure to let the mixture cool slightly before scooping, and refrigerate until fully firm.

Q: Are these cookies freezer-friendly?
A: Absolutely. Place them in a single layer in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature for a few minutes before eating.

Q: Can I use cocoa powder with added sugar?
A: No, make sure to use unsweetened cocoa powder to keep the recipe low-carb and keto-friendly.

🥥 Nutrition Facts

Note: Nutrition will vary based on specific ingredients and brands used.

⚠️ Disclaimer

This recipe contains common allergens such as nuts, coconut, and dairy (if using butter). Always check ingredient labels for hidden sugars or allergens. While keto treats are low in carbs, they should still be enjoyed in moderation as part of a balanced ketogenic diet.