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 are a delicious and easy keto dessert that uses shelf-stable pantry ingredients. Dairy-free and sugar-free!
- 1/4 cup coconut oil
- 1/4 cup almond butter
- 1/2 tsp vanilla extract
- 6 tbsp powdered Swerve Sweetener
- 1/4 cup cocoa powder
- 1/4 cup collagen (optional, see recipe notes)
- 1/4 tsp salt
- 1/4 cup water
- 3 to 5 tbsp coconut flour
- 2 ounces sugar-free dark chocolate chopped
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Line a 9×5 inch loaf pan with parchment or waxed paper.
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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.
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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.
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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).
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Press into the prepared baking pan as evenly as possible and chill until firm, about one hour.
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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.
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Return to the refrigerator until the chocolate is set, about 20 minutes, before cutting into bars.
If you don’t have collagen or don’t want to use it, you can add more coconut flour at the end of the recipe. Start with the 3 tbsp, and keep working it in until you have a thick cookie dough.
Jacque says
Thank you for your non-stop efforts to keep us on track during the Coronavirus pandemic, Carolyn. You are a blessing!
Claudia says
Thanks, these look delicious! Great timing as eggs are currently almost impossible to get here, due to selling out within minutes after a grocery store opens its doors in the morning.
Jessica G says
Do you think that (in a pinch) the ingredients could be melted in a microwave? Our oven with range quit on us (by way of spontaneous combustion, no less) the other day. I definitely have a hankering for something sweet, but don’t want to waste limited ingredients if it will all seize up weird
Carolyn says
Yes, I think they could but take care with them. 30 second increments, stirring in between. Chop the chocolate for the topping finely and watch it carefully.
Carolyn says
And oh SO sorry about the oven. 🙁
Joanne says
Would this recipe work with Sunbutter? Thanks for all of your delicious recipes.
Joy says
These were amazing! Kid approved! I used a mini silicone tray to mold the dough and didn’t even refrigerate. Thank you so much!
Michelke says
Any chance that almond flour can be used in place of coconut flour? I have almond flour and am trying to avoid trips to the store right now when I can.
Thank you for sharing great recipes with us and all your wisdom and experience. You give me hope that I can find recipes to help me reduce my carbs and improve my BG numbers.
Carolyn says
Sure, but I don’t know quite how much. I would guess you’d need 3x the amount to get the right dough consistency.
Catherine says
These look delicious! Would it be possible to swap the collagen powder for unflavored whey protein powder? I’m low on one and have a plethora of the other! Thanks so much!
Carolyn says
You’re better off skipping it. It’s not collagen, it’s gelatin. And whey is just going to make it cake-y, not chewy.
Judy says
The recipe calls for collagen—should I be using gelatin (I’d prefer that since I’ve got gelatin!!)? Thanks! Cant wait to make these ❤️
Carolyn says
Skip it if you don’t have it.
RoseAnn says
Hi, I am just wanting some clarification. Your recipe calls for collegen, yet you replied to one comment that she should use gelatin? I used colleges as per the recipe and I am wondering if that is why my brownies came out so hard and totally un eatable?
Thanks, R
Carolyn says
Ha, oops! I was thinking it was my Fudgy Keto Brownies she was commenting on! No, it’s definitely collagen in this recipe.
Totally unedible? Why, because they were hard? Let them sit at room temperature. I suspect you added too much coconut flour if they were that hard. Unless they are so hard they break your teeth, I would venture a guess that they are still edible.
Maria says
Would peanut butter work instead of almond butter?
Carolyn says
Sure!
Laura says
Can I use Lily’s sugar free chocolate chips for the chocolate that goes on top?
Carolyn says
Yes, that should be fine.
Katg says
Could I use avocado oil instead of coconut oil? Butter instead of almond butter?
Mehjabin Abdurrazaque says
I used butter instead of almond butter and it turned out tasty. I don’t like the flavour of coconut much, so added some roasted almonds to balance it.
Mehjabin Abdurrazaque says
Hi,
I tried this recipe today. My first brownie. Thank you.
Chopped and roasted some almonds and decorated it. I didn’t have almond butter, so it helped to balance the taste of coconut.