Go Back
+ servings
a fudgy keto no bake cookie with a moist peanut butter filling that is surrounded by crisp dark chocolate
Print

Keto No Bake Peanut Butter Cookies

Katrin Nürnberger from sugarfreelondoner.com
At only 1.6g net carbs per cookie, do it like me and come back for seconds! Seriously, these no bake keto cookies are not only super simple, but also quite addictive - in all the best ways. If you're a peanut butter lover, put this sugar free treat on your to-make list.
Course Dessert
Cuisine British
Prep Time 5 minutes
Cook Time 0 minutes
Cooling Time 1 hour
Total Time 1 hour 5 minutes
Servings 25 cookies
Calories 77kcal

Ingredients

Coating

Instructions

  • Mix together peanut butter, coconut flour, sweetener and vanilla in a bowl. You can use a fork for this.
  • Form dough balls and put them on a baking sheet lined with parchment paper. Flatten them with your fingertips. Freeze until set - this takes 1 hour.
  • Melt 90% dark chocolate or sugar free chocolate chips plus coconut oil in a water bath or in the microwave. Using 2 forks, dip the cookies into the chocolate. Sprinkle with sea salt and place back in the freezer for 10 minutes for the chocolate to set.

Video

Notes

1.6g net carbs per cookie. Makes 25 cookies weighing 17-20g each. 
Peanut butter can vary in consistency from runny to hard. Mine was somewhere in the middle. Start with ⅓ cup or 40g of coconut flour and then add more if your dough is still too soft. I ended up using ½ cup or 60 grams of coconut flour.
You should be able to press fork marks into the dough that do not flatten out by themselves and be able to roll balls that keep their shape.
Store in the fridge for up to 2 weeks or in the freezer for up to 3 months. 

Nutrition

Serving: 20g | Calories: 77kcal | Total Carbohydrates: 3.3g | Protein: 2.9g | Fat: 6.2g | Saturated Fat: 1.7g | Fiber: 1.7g | Sugar: 0.5g