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
agp99 says
I dont do coconut so used oats and added some cocoa. Agave/monk/stevia blend for sweetener. Will play around with it but first batch was good. Probably slivered almonds instead of oats next time and a bit more liquid for the added cocoa powder
Renee says
These are so easy to make and delicious. I have a crazy chocolate addiction so I added a few sugar free chocolate chips. I lightly toasted the coconut and saved some to roll them in. Great recipe!
Deann says
Thanks for the recipe! It’s great to have a sweet treat to keep me on track. I didn’t have peanut butter so I doubled the natural almond butter (which was a bit coarse) and it worked out nicely since I didn’t have coconut on hand! I think any variation of this recipe would be delicious! ????
Sara says
I thinking I might have to try these tonight but minus the cocoa...because while chocolate is good, I'm craving a more PB/butterscotch sort of version...hope it turns out well!
Holly says
These sound so easy and I have everything on hand! I'm going to make them soon. Ooh, keep us posted on the butterscotch version!
Rose says
These are so so delicious! My husband and I can't get enough of them! We have been doing low carb for a while now and i made them as soon as i discovered your recipe online. Thank you so much!
Kristi says
I haven’t tried it yet but wanted to know from others that have made them if they do ok sitting out of the fridge. Do they get sticky or melted? I want to bring to a bake sale, but not to f they are going to be a melty mess being out in a possible warm environment.
Brea says
Loved them! Had to double the peanut butter since I didn't have almond butter though. Next time I'll sub half the coconut for almond slivers. My husband loved them as is!
Mary says
These are so good and easy to make. My son loved them!
Jenifer Lord says
Do you taste the coconut?
Peace Love and Low Carb says
No, you really don't. I am not a huge fan of coconut, but in this recipe it is unsweetened and is mostly there just to add bulk to the cookie. It works as a great substitution for the oats
Bobbi says
I was out of coconut and searched the pantry for a substitute and found hemp hearts! Fills the oatmeal spot perfectly!
Penny says
Bobbi
Did you use the same amount called for with the coconut to sub in the hemp hearts?
Thanks
Cyndi says
I just made some and used hemp seed and just used 3/4 of seed and it was great!
Jenn says
Very good!