These Keto No Bake Cookies are sweet and chewy, and a little bit crunchy too! They take only 10 minutes to make and hit all the right notes for an easy sugar-free treat. This post is sponsored by ChocZero.
Remember those super easy cookies you used to make as a kid? You boiled sugar and milk together, and then tossed in some peanut butter and oats? And if memory serves me, I think there was a cornflake version too.
Not exactly the healthiest snack, but boy they were tasty. Well, these Keto No Bake Cookies are going to bring back all those childhood memories. But without the sugar-high!
They are delicious, and have officially joined my growing list of easy keto desserts!
Why you will love these cookies
I threw in a fun little twist with these cookies. Instead of peanut butter, I used the new Cookie Butter Spread from ChocZero. It’s a super creamy sugar-free spread that tastes like Biscoff cookie butter.
Given how popular my Keto Speculoos Cookies are, I thought the spread would make a delicious treat. Was I right? Well you will just have to try them yourself to find out. (Hint: I was right.)
But you also have options. You can make these Keto No Bake Cookies with any nut butter you choose. I’ve also made them with peanut butter and they are tasty that way too!
You could also utilize any one of the other delicious ChocZero spreads. How heavenly would the White Chocolate Hazelnut Spread be???
Ingredients you need
- Flaked coconut: Coconut adds wonderful texture and flavor, but you can use more sliced almonds if you prefer.
- Sliced almonds: Along with the coconut, sliced almonds provide the oat-like texture in these cookies.
- Pecan halves: Again, the nuts provide structure and in this case, a little flavor and crunch.
- Collagen protein: This is an important ingredient, as it helps hold the cookies together and give them a chewy consistency. I have not tried this recipe with other protein powders so I can’t say how well they will work.
- Cookie butter spread: It’s delicious in these cookies! But you can use any nut butter or keto spread here. Just make sure that whatever you use isn’t too runny or thin, as it will make the cookies very soft at room temperature.
- Powdered sweetener: You need a powdered sweetener that will mix in well with the melted nut butter. I recommend using Swerve, as I think that allulose will make the cookies overly soft.
- Kitchen staples: Butter, salt, vanilla extract.
Step by step directions
1. Grind the nuts: Place the coconut, almonds, and pecans in a food processor and process until they resemble oat flakes. Add the collagen and salt and pulse a few times to combine.
2. Melt the nut butter: In a large microwave safe bowl, melt the Cookie Butter and the butter together in 30 second increments, stirring until smooth. You can also do in a pan on the stove over very low heat.
3. Stir in the nuts: Once melted, stir in the powdered sweetener and the vanilla extract. Then add the coconut and nut mixture and stir in to coat well.
4. Form the cookies: Drop by large spoonfuls onto a waxed paper lined cookie sheet to make about 16 mounds. Refrigerate until firm, then peel off the waxed paper and enjoy!
Expert tips
If the mixture is very thin and goopy when you try to form the cookies, it means that the nut butter was too thin. You have a number of options to thicken it up. You can stir in more collagen, or you can stir in some coconut flour or nut flour to help firm it up.
I also don’t recommend using allulose as the sweetener for these no bake cookies. It tends to make things like this overly soft and you may find that they spread too much.
The cookies can be left out on the counter for a few hours unless you live in a warm climate. But it’s best to store them in the fridge between servings.
Frequently Asked Questions
Traditional no bake cookies are full of sugar and carbs, but this keto version has only 6.3g of carbs and 3.8g of fiber per cookie. That means they have only 2.5g net carbs per serving.
Yes, these cookies freeze very well! Refrigerate them first, until they firm up, then set them in a hard-sided container so they don’t get knocked around. They should last in the freezer for up to two months.
The cookie butter does contain dairy, but you can easily make a dairy-free version. Just make sure your chosen nut butter is dairy-free. Replace the butter with coconut oil or cocoa butter.
More delicious no bake desserts
Keto No Bake Cookie Recipe
Ingredients
- 1 cup flaked coconut
- 1 cup sliced almonds
- 1 cup pecan halves
- ⅓ cup collagen protein powder
- ¼ teaspoon salt
- ½ cup Keto Cookie Butter Spread (or nut butter of choice)
- 2 tablespoon butter
- ½ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
Instructions
- Place the coconut, almonds, and pecans in a food processor and process until they resemble oat flakes. Add the collagen and salt and pulse a few times to combine.
- In a large microwave safe bowl, melt the Cookie Butter and the butter together in 30 second increments, stirring until smooth. You can also do in a pan on the stove over very low heat.
- Once melted, stir in the powdered sweetener and the vanilla extract. Then add the coconut and nut mixture and stir in to coat well.
- Drop by large spoonfuls onto a waxed paper lined cookie sheet to make about 16 mounds. Refrigerate until firm, then peel off the waxed paper and enjoy!
Ryan James says
I just made these today using natural peanut butter. I thought the ChocZero spread I have is too costly to use for these.
When I mixed the ‘batter’ it was too dry to form into balls. I had to add two tbls of almond milk to get it to form.
Otherwise, they are delicious.
Judie says
I should have read comments first…they are so crumbly. I added a little coconut oil and they stayed together fairly well, taste good, hopin freezing will improve them.
Ryan James says
I used almond milk to hold them together and mixed by hand.
Colleen says
Love no bake..gotta try these
Barbara says
Super yummy. I did. try chocolate collagen, not realizing it already had stevia so they were quite sweet (but still delish). I think I will try cocoa powder next time.
One question- nuts- does it matter if they’re raw or roasted? I did. raw last time, but thought roasted might add more crunch… would appreciate your thoughts. Thanks for another great recipe!
Sigi says
Hi there
I made those with whey protein as I didn’t have what you suggested. Indeed they did not bind together, the dough just turned into crumbs. I had to press them together firmly with my hands which made them look not very uniform, but they taste yummy. They are still quite crumbly to eat…
Sigi says
I forgot I also used PNB
J.l. merritt says
I used peanut butter but the mixture never came together to form cookie material. I even added another tablespoon of butter, but it still was too loose. Other than what I’ve noted, I followed recipe. What did I do wrong?
Carolyn says
Did you use collagen? And I am unclear on what you mean by loose. If it was too thin, you need to add more dry ingredients, not more butter.
Mary aka Mare says
Could I use toasted coconut instead of plain coconut? I know you’re busy so no rush on answer as it will be awhile before I make this. Thanks Mare
Carolyn says
I can’t see why not!
gjeanieg says
Hi! Following you for six years. ???? Not a novice cook. Made this today. As soon as I added the powdered swerve, the liquid became a solid. Added additional melted butter and nut butter. Still won’t hold together to be scoopable. Is there possibly a missing liquid ingredient in the recipe? Thank you!
Carolyn says
No, there’s not at all. But here’s my guess…. your nut butter and butter were too hot when you added the Swerve and it solidified because of that. You really don’t want it hot… just melted and smooth.
gjeanieg says
These are so delicious that I ended up making them again. Unfortunately, like everyone who has so far attempted to make these, they do not hold together at all and remain in crumbs. I have modified the recipe for what works for me. I add a quarter cup of coconut oil to the liquids, and that has solved the problem. They have to be firmly formed into cookies and then gently placed on the tray before putting in the refrigerator. Once they have thoroughly chilled, they hold their shape well. Five stars for the taste, and because I was able to figure out the issue. 🙂
Michelle says
No bake cookies used to be my favorite (pre keto). I think it’s the only treat I genuinely miss after 3+ years of eating sugar free.
I made mine with cocoa powder also. I’d love to add it in but I’m thinking it would make them dry. Any suggestions?
Carolyn says
I think you can do it, but I’d maybe increase the butter to offset. 1/4 cup butter, and then 3 to 4 tablespoons cocoa? I think you will need to experiment a bit but at least it will be tasty!
Jan says
I’m out of powdered swerve, but do have some Bocha Sweet. I know you said Allulose would be to soft, but would Bocha Sweet work? If not I might have to wait, but these sound good!
Angela Kramer says
Oh man have I been waiting for this recipe!! My 13 year old (non keto) daughter has been on a kick of whipping up no-bakes lately and I’m sorely jealous…I love a good no-bake! My question is this…my true love of them is the marrying of PB and Chocolate…if I were to add chocolate to this, do you have a suggestion as to how to do so? My other thought was to just melt some lily’s chips and drizzle/dip them. Either way, this recipe just went to the top of my weekend baking list! I love ALLLLLL the things you do! Thank you for being the BEST!
Jennifer says
I’m thinking of using chocolate collagen!
Carolyn says
Sure!