No fuss, no muss low carb cookies. Super easy Chocolate Peanut Butter Keto No Bake Cookies
Sweet, crunchy and portable, these keto no bake cookies are the perfect low carb treat. A quick and easy low carb cookie recipe that is sure to be spouse and kid approved. It doesn't get much easier than three steps: just mix, chill, and eat.
As a child, I remember a neighbor always making haystack cookies and it was always such a treat. Sometimes she made them with oatmeal and other times she made them with crunchy chow mein noodles. The chocolate butterscotch chow mein version was always my favorite, and since I only had them on special occasions, it always felt like an extra special treat. I can almost taste them right now.
How to Make Keto No Bake Cookies
With this low carb haystack no bake cookie recipe, I used unsweetened desiccated coconut to give it that familiar no bake cookie crunchy texture. If you can't find unsweetened dessicated coconut, you can buy unsweetened coconut flakes and pulse them in a high powered blender or a food processor to get the desired size.
'Tis the season for keto cookies
With fall rapidly approaching, people are already asking for low carb Christmas cookie recipes. Well, in my book, any low carb cookie recipe made around Christmas is a Christmas cookie. 🙂 That being said, here are a few of my favorite keto cookie recipes. Keto Flourless Chewy Double Chocolate Chip Cookies and Low Carb Chocolate Peanut Butter Bacon Cookies.
Another great thing about the low carb no bake cookies is that they don't use any egg like a traditional recipe. That makes them a great dessert option for those with egg allergies or intolerance.
More Low Carb Dessert Recipes
Chocolate Peanut Butter Keto No Bake Cookies
- Total Time: 10 minutes
- Yield: 10 Cookies 1x
Ingredients
- ¼ cup peanut butter
- ¼ cup almond butter
- 3 tablespoons cream cheese, softened
- 2 tablespoons salted butter, melted
- 1 teaspoon pure vanilla extract (I use this brand)
- 2 tablespoons unsweetened cocoa powder (I use this brand)
- 2 tablespoons confectioners erythritol, more to taste
- ¾ cup unsweetened desiccated coconut (I use this brand)
Instructions
- Line a baking sheet with a silicone baking mat or parchment paper.
- In a mixing bowl, combine the peanut butter, almond butter, and cream cheese. Mix until smooth.
- Add the butter, vanilla extract, cocoa powder. and erythritol. Mix until all ingredients are well combined.
- Using a rubber spatula, fold in the coconut. Mix until it is evenly distributed throughout the mixture.
- Drop 1 ½ to 2 inch spoonfuls (10 total) onto the prepared baking sheet.
- Freeze for 20 minutes before serving.
- Store extras in the freezer until ready to eat.
Notes
Net carbs: 1.9g
- Prep Time: 10 minutes
Nutrition
- Serving Size: 1 Cookie
- Calories: 132
- Sugar: 1.1g
- Sodium: 57mg
- Fat: 10.8g
- Carbohydrates: 4.4g
- Fiber: 2.5g
- Protein: 4.1g
Domingo says
KA
Ang says
Delicious and easy, I added chia seeds to boost fiber. So added more extract. I could not stop eating the dough!
Susan says
I have to make every recipe you’‘ve ever written, seriously!
Corey Ringh says
Are these supposed to be really thick? I followed the instructions but the picture looks much more creamy than mine?
Stephanie Nunez says
Yum yum yum I had all the ingredients too except for confectioners sugar so I used vanilla Jordan's skinny syrup for that and skipped the vanilla extract. I'm sure it would work with other flavors too!
Leah says
Can't wait to try
Barbara says
This recipe was just posted on Keto Only FB page with no recognition of its source..