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!
1 cookie
24
Servings
175
Calories
16.2g
Fat
4g
Protein
2.2g
Net Carb
6.3g
Total Carbs
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
1 cup sugar-free sweetener - ½ cup heavy cream
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 2 cups unsweetened shredded coconut
- 1 cup chopped almonds
- 1 cup no-sugar added peanut butter
- ¼ cup oat fiber
- 1 tablespoon vanilla extract
- pinch of salt
Keto No Bake Cookies Directions
-
Heat ingredients
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.
Ingredients
- 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.
Ingredients
- 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.
Quick Tip
Store cookies in the freezer or refrigerator to help keep shape.
Oh my goodness, I made those today and I must say that is the best Keto treat ever. So easy to make and so delicious. I licked my finger before dropping them onto the tray and (not sure how it happened) I ate 2 spoonfuls warm. Thank you so much for all your recipes. You are amazing!!
These are amazing! I also ate some while still warm. Delicious!! I used chopped pecans instead of almonds for a little bit less carbs. If you are thinking of making these….Do It!!
Wow you knocked it out of the ballpark. There’s only a couple things I miss on keto and no bake cookies are one of them. I’ve tried a couple other recipes and they didn’t even come close. These are almost exactly like the real deal. Good job and thank you so much thank you Mommy
Gosh these look good.however, I don’t like coconut ☹️. Is there another substitute for coconut?
Thank you!
You can use more nuts!
Thanks for the awesome recipe! I used a cup each of flaked coconut, almonds, and pecans then chopped them in the food processor until they looked similar to oatmeal, they resulted in wonderful cookies that crush the sugar cravings, but don’t trigger me to want more sweets, fabulous!
These were amazing! I subbed the heavy cream for the Califia Farms Heavy Cream no dairy alternative. It has no carbs and I wanted to give it a low stakes try since these are all for me. AND I was not disappointed. The one note for others is check your freezer size BEFORE putting these on the pan. My freezer is way to small to fit my 1/2 trays so that batch went into the fridge. Then I spread the rest of the dough out onto a tiny toaster oven sized pan and cut into bars after set.
Thank you so much for this easy and delicious recipe!
Oh my word! I am so excited to find this recipe! My daughter is on modified keto for seizure disorder and let’s just say she is a connoisseur of keto recipes. She gave two thumbs up, so 5 stars for taste, texture, and ease to make ♥️