This Keto No Bake Cookies recipe is the ultimate summer dessert recipe. All you have to do is add everything to a bowl, mix and form cookies before popping into the freezer! It’ll be fun to get your children involved and play around with the fillings. Check out the video below!
How To Make Keto No Bake Cookies
So why not take out the baking altogether! No bake cookies and cheesecakes are some of our favorite desserts to make. They are quick to make and always turn out right because you don’t have use the finicky oven that can be too hot or not hot enough and throw off the entire baked result!
No bake cookies also always include a nut butter for binding which makes them high in fat and incredibly delicious. Additionally, you can change up the fillings once you have your creamy base, such as nuts, coconut flakes, seeds and chocolate chips!
If you need a few reasons to eat more chocolate, then how about the fact that it contains a high amount of healthy flavanols and antioxidants!
Roughly Chop The Pecans
Texture is everything in this recipe so you want to be sure to keep the pecans nice and chunky. The same goes for the coconut flakes. We recommend using the largest size coconut flakes you can find to add texture and crunch to these keto no bake cookies.
Vegan Keto No Bake Cookies?
It’s pretty easy to turn these no bake cookies vegan. Simply replace the butter with coconut oil and you’ve done it. Since these need to be stored in the fridge the differences in the melting points between butter and coconut oil won’t come into play. Feel free to swap these for vegan keto cookies.
Make Nut Free Keto Cookies
We’ve a nut free version of this recipe and it was quite delicious. Instead of using pecans we went with chopped pumpkin seeds. A few people on instagram have also made this recipe using sunflower seeds. Either way you want to go, a nut free version of these cookies is not only possible, but very tasty!
Use a Cookie Scoop
There might not be any bigger fans of cookie scoops than Matthew and I. We use our cookie scoop at every opportunity and this recipe is no different. You can leave these no bake cookies in a call form, or you can press them out before putting them in the fridge. They are easier to eat if you press them out, so that is what we would recommend.
Peanut Butter is the Way to Go
We prefer using alternatives to peanut butter when possible, but this recipe is one that really needs that peanut buttery taste. It’s pretty much the trademark flavor of these cookies. We like to make sure the peanut butter we’re using has no sugar added.
What are the Best Keto Sweeteners?
If you’re new to keto figuring out what sweeteners to use can be tricky. Read our comprehensive keto sweetener post for more information on why we use erythritol and stevia in most of our recipes. We even tested our blood sugar response to 10 different natural and artificial sweeteners to provide you with more information.
Fridge or Freezer?
These keto no bake cookies will last in either the fridge or the freezer for a very long time. We personally like to store them in the freezer and eat them straight from there as a quick dessert. It’s sort of like putting candy bars or Oreo’s in the freezer.
We Love Easy Keto Sweets!
We’ve got all the easy keto sweets for you, no bake, microwaved and baked! Some of our top easy keto sweets are:
- Easy No Bake Cheesecakes
- Low Carb Blueberry Mug Cake
- No Bake Peanut Butter Cookies
- Keto Chewy Chocolate Chip Cookie
If four isn’t enough definitely check out the desserts section on our food blog and hit the ground running! We’ve got plenty of breakfast, lunch, dinner and snack recipes, perfect for meal prepping and feeding the kids while on summer break. We love sweets as much as the next guys, but balance is key!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto No Bake Cookies”
- 4 tbsp butter
- 8 tbsp peanut butter
- 1/4 cup unsweetened cocoa powder
- 1 tbsp powdered erythritol
- 15 drops liquid stevia
- 1/2 tsp vanilla extract
- 1 cup unsweetened coconut flakes
- 3/4 cup raw pecans,, chopped
- Add the butter and peanut butter to a large microwave safe bowl and melt in the microwave for 30-60 seconds.
- Combine the melted butter using a large spoon and then add in the remaining ingredients.
- Combine until everything is fully incorporated.
- Form 10 cookies and place a baking sheet lined with parchment paper and freeze 30-45 minutes until hardened and ready to eat.
- Best stored in a zip top bag in the fridge or freezer.