Chocolate, Coconut Low Carb Cookies

I love to bake. There is nothing I enjoy more than mixing up a bowl of cookie dough, turning on the oven, and letting the smell of baking cookies waft through my house. But when the weather starts to get hot, I don’t necessarily want the oven on. Hanging out in a 90-degree kitchen in the summer is not really my idea of fun. Luckily, there are no-bake cookies that I can make! My need to bake is satisfied, my cravings for cookies are met and the oven never needs to go on. It’s like magic.

So how exactly do I make these magic cookies? It’s actually really easy.  All you need is a big bowl, a spoon, and a baking sheet tray. The first ingredient in our keto no-bake cookies is peanut butter. While peanut butter is keto-friendly, you have to be sure that you pick the right peanut butter. Try to find peanut butter that is made with just peanuts and nothing else. Lots of peanut butter has sugar or corn syrup mixed in which will totally throw you out of ketosis. All-natural peanut butter has none of those extra carbs.

Keto No Bake Cookies

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You can choose to use either chunky or smooth peanut butter. Chunky will add a nice crunchy texture to your cookies while smooth peanut butter will make them silkier and softer. Both versions are delicious! Just pick which you like the best.

We add unsweetened cocoa powder to our cookies to give them a chocolate flavor. You can choose to skip the cocoa powder if you just want peanut butter coconut cookies. However, we really love the chocolate taste and think it adds depth to the cookies. Be sure to use unsweetened cocoa powder which is made with no extra sugars or carbs.

Mix in the shredded, unsweetened coconut along with the melted butter and salt. You can replace the melted butter with melted coconut oil if you want to increase the tropical, coconut taste of the cookies. Olive oil will give the cookies a very rich taste too. As you begin to mix, the batter will get thicker. If it is cold in your house, the batter will get extra thick as the butter starts to get firm. If the cookie dough is too tough to mix, pop it in the microwave for about 20 seconds. This will make it very soft and smooth.

Chocolate No Bake Cookies

Add in the erythritol to sweeten the mix (these are cookies, after all, they need some sweetness!). We like erythritol in cookies because of its sweet taste that has no metallic flavor. It makes cookies that taste just like they were made with “real” sugar but without the carbs! Erythritol is just the best…

Once the batter is well blended, scoop the dough onto a sheet pan and then pop them into the freezer to harden. You can make the cookie scoops as big or small as you’d like. Tiny no-bake cookies are great to pop right into your mouth while larger cookies are perfect for a big, after-dinner treat. Just remember that the size will affect the carb count!

I love how easy these keto cookies are to make and really appreciate them when it’s too hot to turn on the oven. Just because the weather is hot doesn’t mean my cookie cravings go away! These no-bake cookies are the answer.

Low Carb No Bake Cookies
Keto No Bake Cookies
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 171 Calories
• 16g of Fat
• 4g of Protein
• 4g of Net Carbs
Serves
20 cookies
Prep Time
5 minutes
Cook Time
0 minutes
Serves
20 cookies
Prep Time
5 minutes
Cook Time
0 minutes
Low Carb No Bake Cookies
Keto No Bake Cookies
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 171 Calories
• 16g of Fat
• 4g of Protein
• 4g of Net Carbs
Serves
20 cookies
Prep Time
5 minutes
Cook Time
0 minutes
Serves
20 cookies
Prep Time
5 minutes
Cook Time
0 minutes
Servings: cookies
Ingredients
Instructions
  1. Line a sheet tray with parchment paper and set aside.
  2. In a large bowl, mix together the peanut butter, vanilla, butter, coconut and cocoa powder. Stir well, making sure the batter is mixed completely.
  3. Add the erythrtiol and stir again.
  4. Scoop the cookie dough onto the prepared sheet tray, making scoops about 2 tablespoons in size.
  5. Gently press the top of each cookie to flatten it slightly.
  6. Place the tray in the freezer to let the cookies harden. They should be ready to eat in about 30 minutes! Store the cookies in an airtight container either in the fridge or in the freezer.
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NUTRITIONAL DISCLAIMER

The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.

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