Keto No Baked Cookies

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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.

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 157.4kcal

Author: Wendy Polisi

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.

Notes

Storage You can store these in the refrigerator for up to a week, but I like to keep them in the freezer. They will stay fresh for about a month.

Keto sweetener shows up as net carbs in nutritional info, not total; recalculate if you track total carbs.

Nutrition