No bake brownies are a delicious and easy keto dessert that uses shelf-stable pantry ingredients. Dairy-free and sugar-free!
No bake brownies, no bake energy bars, or keto fat bombs. Whatever you choose to call these keto brownie bars, I know you will call them delicious!
I recently sent around a newsletter blast asking my readers what they wanted to see from me during these uncertain times. I received hundreds of wonderful, thoughtful responses, many of which reflected my own wishes. Things like:
- Keto freezer meals (coming soon!)
- Keto ground beef recipes
- Keto chicken recipes
- Shelf stable recipes
- Recipes that use pantry ingredients
- Keto slow cooker recipes
A few of these are things I’ve already tackled and others are works in progress. I’m keeping your needs in mind as much as possible, as I create new recipes and content.
Easy Egg Free Keto Brownies
With the current lack of eggs in many grocery stores, I also think some egg-free keto recipes are in order.
I know it’s frustrating right now, but remember that there is no real shortage of eggs in the world. They will be back on grocery store shelves soon.
But in the meantime, these no bake brownies actually check a couple of boxes. They’re dairy-free and made with pantry ingredients that many of you have already.
And since there’s nothing in them that will spoil, the brownies themselves are shelf stable for a few weeks.
Tips for no bake brownies
- Be sure to line your loaf pan with parchment or waxed paper, so that you can lift out the bars more easily.
- Melt the oil and almond butter together double boiler style. This provides more gentle heat and keeps things from seizing up as you add other ingredients.
- If you want the bars to be more firm at room temperature, replace 2 tablespoons of the coconut oil with 1 ounce cocoa butter. Cocoa butter is solid at room temperature and will help these be more shelf stable.
- The collagen is optional but it does provide some structure for the brownies, so you will need to add additional coconut flour in its place.
- Use a rubber spatula to really work the coconut flour into the mixture a little at a time. Once your dough resembles a thick cookie dough, one that you can roll into balls, it’s about right.
- The dough will be quite greasy from the coconut oil as you are pressing it into the pan. This is normal and it will absorb properly as the bars chill.
- You could entirely skip the chocolate topping to save on carbs. The brownies would still be awesome.
How to store keto no bake brownies
The good news is that these brownies can last and last, as nothing in them will spoil. As long as they are in a covered container, they are good for weeks.
They are fine both in the fridge and on the counter. However, if you want them to be sturdier at room temperature, you can replace a portion of the coconut oil with some cocoa butter (see tips above).
More egg-free keto treats
- Dairy-Free Almond Joy Bars
- Keto Samoa Bars
- Peanut Butter Cookie Dough Truffles
- Keto No Bake Chocolate Cheesecake
- Tahini Chocolate Chip Cookies
- Keto No Bake Cookies
No Bake Brownies – Keto Recipe
- Line a 9×5 inch loaf pan with parchment or waxed paper.
- In a heatproof bowl set over a pan of barely simmering water, melt the coconut oil and almond butter together, whisking until smooth. Whisk in the vanilla extract.
- Remove from heat and whisk in the powdered sweetener, cocoa powder, collagen, and salt. The mixture will thicken up quite a bit. Whisk in the water until combined.
- Using a rubber spatula, work in the coconut flour a tablespoon or two at a time, until the mixture resembles thick cookie dough. (It may be very greasy feeling… don't worry, this will reabsorb as it chills).
- Press into the prepared baking pan as evenly as possible and chill until firm, about one hour.
- In another heatproof bowl set over a pan of barely simmering water, melt the chopped chocolate until smooth. Use an offset spatula to spread over the chilled bars.
- Return to the refrigerator until the chocolate is set, about 20 minutes, before cutting into bars.