Keto No Bake Cookie Recipe

Close up shot of a Keto No Bake Cookies with a bite taken out of it.

These fudgy Keto No Bake Cookies are a deliciously nostalgic treat. They take just a few ingredients and 20 minutes of your time, no oven required!

Course Dessert

Cuisine American

Keyword No Bake Cookies

Prep Time 20

Chill time 20

Total Time 20

Servings cookies

Calories 179kcal

Ingredients

1/2 cup pecans
1/2 cup flaked coconut
1/2 cup pumpkin seeds Pepitas
1/4 cup butter
1/4 cup granular sweetener allulose recommended
3 tbsp almond milk or any low carb milk
3 tbsp cocoa powder
1/4 cup peanut butter
1 tsp vanilla extract

US Customary - Metric

Instructions

In a food processor, combine the pecans, coconut, and pumpkin seeds. Pulse a few times until everything is coarsely chopped without too many bigger pieces.
In a medium saucepan over medium heat, combine the butter, sweetener, almond milk, and cocoa powder. Stir until the butter has melted and the ingredients are combined.
Let the mixture come to a boil and cook for 30 seconds.
Remove from heat and let stand a few minutes, then add the peanut butter and vanilla and stir until smooth.
Stir in the chopped nut/seed mixture until well coated. Spoon into 10 mounds on a waxed paper lined cookie sheet and gently pat into circles about half an inch thick.
Chill 10 to 20 minutes to firm up.

Notes

If the mixture seizes (becomes gloppy) when you add the peanut butter and vanilla, don't panic. Return the pan to low heat and add more almond milk or cream a few teaspoons at a time, stirring constantly, until it smooths out.

Storage Information: Store the cookies in a covered container in the fridge for up to 2 weeks. They can also be frozen for several months.

Nutrition