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keto treats are the one thing I reach for when my sweet tooth hits right after dinner, especially on those nights when I swear I am done eating. If you are trying to stay low carb, that craving can feel so loud and so specific. I have been there, standing in the kitchen hoping a piece of dark chocolate will magically feel like a full dessert. That is why I started keeping a few simple, repeatable recipes in my back pocket, and I share a bunch of them over on DailyPan when I am in a chatty mood. Today I am walking you through my favorite: keto no bake cookies that taste like a real treat, not like a compromise.
Keto No Bake Cookies
These keto no bake cookies are my weeknight lifesaver because there is no oven, no fancy tools, and no waiting around for butter to soften. They come together fast, set up in the fridge, and somehow hit that perfect combo of chocolatey, peanut buttery, and chewy. I also like that I can make a small batch and not end up with three dozen cookies calling my name for the next week.
Flavor wise, think of the classic no bake cookies you might have grown up with, just cleaned up for a low carb life. The sweetness is there, the cocoa is rich, and the texture is a little fudgy with a tiny bit of bite from coconut or chopped nuts. When I bring these out, nobody asks if they are keto first. They just grab one.
Here is what I use most of the time, and you can absolutely tweak it based on what you have.
What you will need
- Natural peanut butter or almond butter, unsweetened
- Unsweetened cocoa powder
- A keto friendly sweetener you like (powdered works best for smooth texture)
- Coconut oil or butter
- Vanilla extract
- Pinch of salt
- Unsweetened shredded coconut or chopped nuts (optional but great)
Quick personal note: if you are the type who snacks salty and sweet, add a slightly bigger pinch of salt. It makes the chocolate pop, and the cookie tastes way more like a bakery treat.
How to Make Low Carb No Bake Cookies
This is the part I love because it is basically a stir and scoop situation. No mixer needed. I usually do it in one saucepan so cleanup stays easy.
Step 1: Add peanut butter and coconut oil (or butter) to a small pan over low heat. Stir until it is smooth and glossy.
Step 2: Turn off the heat. Stir in cocoa powder, sweetener, vanilla, and salt. Mix until it looks like thick chocolate frosting. If it seems too thick, add a tiny splash more melted coconut oil. If it seems too loose, add a little more coconut or a spoon of nut flour.
Step 3: Fold in shredded coconut or chopped nuts if you are using them. I do this when I want more texture and less of a pure fudge vibe.
Step 4: Scoop onto a parchment lined plate or tray. Flatten slightly with the back of the spoon if you want that classic cookie shape.
Step 5: Chill for 20 to 30 minutes until firm. Then try not to eat three immediately. I fail at this part pretty regularly.
If you want a full keto snack spread, I love pairing these cookies with something crunchy like easy keto cottage cheese chips. Sweet plus salty is my favorite combo when I am watching carbs.
“I made these for my family movie night and nobody believed they were low carb. They disappeared in one hour and I had to make a second batch the next day.”
How to Store Keto No Bake Cookies
These store really well, which is great because the flavor actually gets better after they chill for a bit. The cocoa settles in, and the cookies get that perfect firm bite.
Here is how I do it:
In the fridge: Store in an airtight container for up to 7 days. I like to put parchment between layers so they do not stick together.
In the freezer: Freeze on a tray first, then move to a freezer bag or container. They keep well for about 2 months. When you want one, let it sit on the counter for 5 to 10 minutes. It turns into a chewy, cold fudge cookie situation and it is so good.
Room temperature: Only if your kitchen is cool. If it is warm, the coconut oil version can soften too much. If you live somewhere hot, fridge is your friend.
One more tip: if you are packing them for work or a road trip, pop a couple in a small container and keep them near an ice pack. They are still great softened, just messier.
Tips for Making This Keto Sweet Treat
I have made these enough times to learn what matters and what does not. This is the stuff that keeps your batch from turning grainy or too soft.
Use powdered sweetener for the smoothest cookies. Granulated can work, but it sometimes leaves a little crunch that feels like sugar. If that does not bother you, go for it. If it does, powdered is worth it.
Keep the heat low. You are not really cooking anything, just melting and combining. High heat can make it separate or get oily.
Pick a peanut butter you trust. If it is super runny or has added sugar, your cookies may not set right. I use unsweetened natural peanut butter and stir it well before measuring.
Adjust texture with simple add ins. Too soft? Add more coconut, chopped nuts, or a spoon of almond flour. Too thick? Add a little more melted coconut oil.
Add a little crunch if you miss classic cookies. Unsweetened coconut flakes or chopped toasted pecans are amazing here.
Also, if you are planning a full keto comfort food night, you can balance dessert with something cozy like Instant Pot keto Tuscan soup. I love doing soup, then one cookie after, because it keeps the whole evening feeling satisfying without turning into a sugar hunt.
How Many Net Carbs Per Cookie?
This depends on your exact ingredients and how big you scoop them, so I always suggest running your specific brands through a nutrition calculator if you track closely. That said, I can give you a realistic range based on the most common setup.
If you make about 12 cookies using unsweetened peanut butter, cocoa powder, coconut oil, a zero net carb sweetener (like erythritol or monk fruit blend), and a small amount of unsweetened coconut, you are usually looking at around 2 to 3 net carbs per cookie.
Things that can raise net carbs fast:
Sweetened peanut butter, sweetened coconut, or larger cookie size. Even a tiny drizzle of honey or maple style syrup will push it out of keto territory for most people.
Things that can lower net carbs:
Skipping coconut, using a very low carb nut butter, and keeping the cookies smaller. Honestly, I would rather eat one satisfying cookie than two tiny ones that do not hit the spot, so I keep mine medium sized and plan for it.
Common Questions
Can I make these without peanut butter?
Yes. Almond butter works great, and sunflower seed butter also works if you need nut free. Just know sunflower seed butter has a stronger flavor, so add an extra splash of vanilla.
Why are my cookies not setting?
Most of the time it is because the mixture is too warm or too oily. Chill longer, and next time add a bit more coconut or a spoon of almond flour to help firm it up.
Can I use butter instead of coconut oil?
Totally. Butter gives a richer flavor. Coconut oil firms up a bit more when cold. Both work, so use what you like.
Do these taste like a sugar free dessert?
They taste like a real chocolate peanut butter cookie, but the sweetener you choose matters. If you dislike the cooling effect of certain sweeteners, try a monk fruit blend that agrees with you.
How do I keep them from sticking to my hands?
Chill them fully and store with parchment between layers. If you are rolling them into balls, lightly grease your hands or use a cookie scoop.
A Sweet Little Wrap Up Before You Go
If you have been hunting for keto treats that feel easy and comforting, these no bake cookies are a great place to start. You get the chocolate fix, the chewy texture, and the kind of dessert you can keep in the fridge for whenever cravings show up. Keep your heat low, choose a sweetener you like, and do not be afraid to tweak the texture with coconut or nuts. If you make them, I hope you sneak one straight from the fridge like I do and feel very proud of yourself.
Keto No Bake Cookies
Ingredients
Main Ingredients
- 1 cup Natural peanut butter or almond butter, unsweetened
- 1/2 cup Unsweetened cocoa powder
- 1/2 cup Keto friendly sweetener (powdered works best)
- 1/4 cup Coconut oil or butter
- 1 tsp Vanilla extract
- 1 pinch Salt
Optional Ingredients
- 1/4 cup Unsweetened shredded coconut or chopped nuts Optional but adds great texture
Instructions
Preparation
- Add peanut butter and coconut oil (or butter) to a small pan over low heat. Stir until smooth and glossy.
- Turn off the heat. Stir in cocoa powder, sweetener, vanilla, and salt. Mix until it looks like thick chocolate frosting. Adjust consistency as needed.
- Fold in shredded coconut or chopped nuts if using.
- Scoop onto a parchment lined plate or tray. Flatten slightly with the back of the spoon to shape cookies.
- Chill for 20 to 30 minutes until firm.
