Satisfy your sweet-tooth with Keto No Bake Cookies! Coconut and peanut butter make for the perfect combo in this low carb, gluten-free treat!
Coconut and peanut butter might just be the newest latest and greatest.
If you liked the homemade paleo almond joy bars for their coconut and chocolate combo…you might just like peanut butter better.
And if you thought the no bake cookies with coconut oil and turmeric were WAY too exciting for you, then these simple flavors are going to FIT THE BILL.
They’re a nice, light and crispy switch to my other low carb keto no bake cookies that somehow feel so much summier because of it?
I don’t know. But, they’re GOOD.
Why you will LOVE This Recipe
Whenever I add a cookie recipe to the blog, I get SO excited because it doesn’t take a whole lot of convincing to eat cookies! And if you are following a Keto or Low Carb eating plan of any sort, THESE are the cookies for you! We’ve made keto chocolate cake from scratch as well as baked up a batch of keto cream cheese cookies, but what if I told you that you don’t have to fire up your oven at all?! That’s right- these cookies are all that, because they are made with healthy ingredients, are low carb and sugar-free, AND are incredibly easy to make. No baking is required and they’re ready in a pinch- you and your crew have found your new favorite dessert in these no bake cookies keto.
Is Peanut Butter Keto?
Peanut Butter is a staple in my kitchen. I love a creamy peanut butter to spread on toast, bake into desserts, and even whisk into salad dressings! If you want to make a batch of keto cookies no bake, be sure to buy a natural smooth peanut butter that includes only peanuts. Most all-natural peanut butter is keto friendly, as it is jam packed with protein and healthy fats and does not include other additives. However, some varieties of peanut butter include lots of sugar, which are not keto friendly- so steer clear of those.
The list of ingredients you’ll need to pull together in order to make a batch of no bake keto cookies is SUPER simple, protein packed, and sugar free! You may not even need to run out to the store before getting started, as many of these items may already be chillin’ in your pantry and fridge! Here’s what you will need:
- Peanut Butter
- Powdered Swerve
- Unsweetened Coconut Flakes
How to make Keto No Bake Cookies
In a small pot over medium heat, melt the butter and peanut butter together. Once it is melted, whisk in the swerve until the mixture is smooth.
Add in the vanilla and a pinch of salt and stir until combined. Finally, add in the coconut flakes and stir until they are well incorporated.
Chill and Enjoy
Drop by spoonfuls onto a parchment lined baking sheet. Refrigerate until the cookies are firm. Serve them up and DEVOUR!
Switch it Up
As always, I’m on team “mix things up” when it comes to these cookies! If you want to give them a different spin, feel free to switch out the nut butter you use. Cashew butter or almond butter would also give these cookies a delicious taste. If you want to add some chocolate goodness to the cookie dough, sprinkle in a few sugar free chocolate chips to kick these cookies up a notch.
How to store Keto No Bake Cookies
I recommend keeping these cookies in an airtight container and storing them in the fridge. They will last this way for a month or even longer! If you want to make them REALLY crunchy and cold, you can store them in an airtight container in the freezer.
How to make them for Different Diets
Here are a few ways to toss up this recipe to make it suitable for different dietary needs and preferences:
Make them Vegan: Leave out the regular butter, and instead use dairy free or vegan butter.
Make them Paleo: Instead of using peanut butter in this cookie recipe, go for some almond or cashew butter instead.
Nut Free: If someone in your family has a nut allergy, simply swap out the peanut butter for some sunflower butter.
More low carb desserts
- 1/2 Cup Peanut butter
- 2 Tbsp Butter
- 4 Tbsp Powdered swerve
- 1/2 tsp Vanilla
- Pinch of salt
- 1 1/4 Cups Unsweetened coconut flakes
- In a large pot melt the peanut butter and butter over medium heat.
- Once melted, remove from heat and whisk in the Swerve. Once mixed, whisk in the vanilla and a pinch of salt.
- Stir in the coconut flakes.
- Drop into a parchment paper lined baking sheet and press out about 1/3 inch thick.
- Refrigerate until firm, about 1 hour.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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