Keto No Bake Cookies
Enjoy these quick and easy keto no bake cookies without turning on the oven and with only 5 minutes of prep time. This recipe is fudgy, sweet, crunchy and has all the oat flavor you’d expect but none of the carbs, using oat fiber instead of oatmeal!
If you’ve tried my Keto Chocolate Chip Cookies or Keto Sugar Cookies, you know I believe that cookies belong on any keto diet. Creating a no bake cookie that tastes like the real deal, but without all the carbs, wasn’t easy – but the efforts were worth it!
Traditional no bake cookies are made with oats as the star ingredient, but one cup of old fashioned oats has 50 grams of carbohydrates, making them off limits for even the dirtiest of keto diets.
This recipe uses oat fiber instead of oats, which has the same flavor, but lots of insoluble fiber and zero carbs. Then we add unsweetened coconut and chopped almonds to give each cookie the perfect crunch. These keto cookies take only 5 minutes of prep time and are ready in an hour – all without turning on the oven!
How to make no bake keto cookies
- Dissolve and melt – sugar free sweetener, cream, butter and cocoa powder in a large saucepan. Bring mixture to a boil and let boil for 1 minute. Remove from heat.
- Add remaining ingredients (shredded coconut, chopped almonds, peanut butter, oat fiber and vanilla) and stir to combine.
- Drop heaping tablespoons of the cookie mixture onto a sheet pan or baking sheet and freeze for an hour or until the cookies are cooled and hardened.
- Store cookies in the freezer or refrigerator to help keep their shape.
Key ingredients & substitutions
- Sweetener – Use any sugar free sweetener that you prefer, but make sure it’s a 1:1 volume swap for baking. I used allulose to prevent recrystallization of the sweetener when freezing. This is more for appearance reasons as sometimes erythritol or monkfruit sweeteners can recrystallize forming a cloudy layer on the surface. Monkfruit based sweeteners like Lakanto, or Swerve could still be used.
- Unsweetened coconut – Shredded coconut works best. Avoid the large flaked coconut, as it won’t hold together as well. Also, check that it’s unsweetened, as many shredded coconuts come packed with sugar.
- Chopped almonds – Either buy chopped almonds or whole raw almonds and chop them into small pieces. You can substitute any nut. Pecans, walnuts, and macadamia nuts are all good substitutes for these keto no bakes.
- Peanut butter – Use any creamy peanut butter you like; just be sure it’s unsweetened and has only peanuts in the ingredients. I wouldn’t substitute another nut butter for peanut butter as the flavor will significantly change, but unsweetened almond butter could also work if needed.
- Oat fiber – Oat fiber is different from oatmeal or oat bran. It’s made of the insoluble fiber from oats, making it zero carbs and perfect for this recipe.
If you like peanut butter, here are some other keto recipes that use this nut butter that you might enjoy:
Keto No Bake Cookies Recipe Video
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Keto No Bake Cookies Ingredients
Keto No Bake Cookies Directions
Add sweetener, cream, butter and cocoa powder to a large sauce pan. Heat over medium heat, stirring occasionally. Bring mixture to a boil and let boil for 1 minute. Remove from heat.
- 1 cup sugar-free sweetener
- ½ cup heavy cream
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
Add remaining ingredients
Stir in coconut, almonds, peanut butter, oat fiber, vanilla and salt.
- 2 cups unsweetened shredded coconut
- 1 cup chopped almonds
- 1 cup peanut butter
- ¼ cup oat fiber
- 1 tablespoon vanilla extract
- pinch salt
Drop & freeze
Drop heaping tablespoons of the cookie mixture onto a parchment or wax paper lined baking tray. Freeze tray for 30-60 minutes or until cookies are cooled and hardened.