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Keto No Bake Cookies

Delicious and easy-to-make Keto No Bake Cookies, combining rich cocoa, crunchy nuts, and creamy peanut butter for a guilt-free dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Nut and Seed Mixture
  • 1/2 cup pecans Coarsely chopped
  • 1/2 cup flaked coconut
  • 1/2 cup pumpkin seeds (Pepitas)
Chocolate Mixture
  • 1/4 cup butter Melted
  • 1/4 cup granular sweetener (allulose recommended) Low-carb sweetener
  • 3 tbsp almond milk Or any low carb milk
  • 3 tbsp cocoa powder
  • 1/4 cup peanut butter Creamy
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Place the pecans, flaked coconut, and pumpkin seeds into a food processor and pulse until coarsely chopped.
  2. In a saucepan over medium heat, combine butter, sweetener, almond milk, and cocoa powder. Stir until melted.
  3. Allow the mixture to come to a gentle boil for 30 seconds, then remove from heat and cool slightly.
  4. Stir in the peanut butter and vanilla extract until smooth.
Combining
  1. Add the nut and seed mixture to the chocolate blend, mixing it until well coated.
  2. Spoon out mounds of the mixture onto a waxed paper-lined cookie sheet, flattening them to about half an inch thick.
Chilling
  1. Chill the cookies in the refrigerator for 10 to 20 minutes until firm.

Notes

Store in an airtight container in the fridge for up to 2 weeks, or freeze for several months. For variations, try different nuts or add low-carb chocolate chips.