These keto no bake cookies are the perfect balance of rich, chocolatey, and just a little bit indulgent without ever feeling fussy. I stick to simple ingredients you likely have on hand, like almond butter, cocoa powder, and coconut for a cookie that sets up perfectly in the fridge. They’re just soft enough, chocolate-forward, and the kind of easy treat you’ll look forward to.
These no-bake keto cookies take just 15 minutes of prep time, don’t require you to use every bowl in your kitchen, and satisfy even the strongest sweet tooth.
When I tested this cookie recipe, I knew it was a winner as soon as they firmed up in the fridge and held their shape without turning rock hard. (Even in the freezer!)
If you’re building out a little low carb treat rotation, don't miss my other favorite keto recipes, like my Keto Cookie Dough, Peanut Butter Energy Balls, and Almond Butter Balls.
Let’s Talk Ingredients
I tested this with a monk fruit allulose blend made by Lakanto, and that’s the one I keep coming back to. If you substitute another sugar free sweetener, you should know that the texture might change. I haven’t had good luck with Swerve as a keto sweetener for anything that is going in the freezer.
I used almond butter, but you could use your favorite keto friendly nut butter. They are delicious with creamy peanut butter. I think crunchy peanut butter would work, but I haven’t tested it. Sunflower seed butter and cashew butter are good options. As always with nut butters, make sure that you read the label the total carbs and that they work for your keto diet. Some have a lot of added sugar.
I'd recommend sticking to the heavy cream. I tested this with almond milk once, just to see. The cookies didn’t set the same and were way to thin.
Want to add even more texture in this no bake cookies recipe? Pecans, walnuts, almonds, macadamia nuts, pumpkin seeds, sunflower seeds, or hemp seeds are all good options.
Step by Step Instructions
Melt the butter in a saucepan over medium heat.
Tips & Tricks
Grainy or gritty texture
This usually comes from the sweetener. I tested this with erythritol-only sweeteners and ended up with a sandy finish, which is why I don't recommend it here.
Too soft after chilling
The cookies will be fairly liquid when you scoop them. If your no bake keto cookies feel more like fudge after chilling, the fat-to-dry ratio is off. Measure everything carefully, and remember that the coconut gives structure and helps the cookies hold their shape once cold.
Cookies spread too much
This happens when the mixture is still too warm. Let it cool for a minute or two before scooping.
Sticking to parchment
If the cookies are sticking, they’re not fully chilled yet. Give them more fridge time.
Keto No Baked Cookies
Ingredients
- ½ cup unsalted butter
- ⅓ cup heavy cream
- 1 cup monk fruit allulose blender
- ¾ cup creamy almond butter
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 1 ½ cup shredded unsweetened coconut flakes
Instructions
- Line a large baking sheet with parchment paper. (You may want to use two baking sheets)
- In a large saucepan, melt the butter over medium heat. Add the cream and sweetener and bring to a boil.
- Remove from heat and stir in the almond butter, stirring until it is fully melted. Stir in the cocoa powder, vanilla extract and salt. Next, gently stir in the coconut.
- Use a cookie scoop to drop the cookies onto the parchment lined baking sheet.
- Refrigerate or freeze until firm.
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