Keto No-Bake Cookies
These Keto No-Bake Cookies are SO EASY! Creamy peanut butter and coconut flakes combine for a quick, low-carb treat without turning on the oven.
Equipment
- Mixing Bowl
- Spatula
- Measuring cups and spoons
- Baking sheet or plate
- Parchment Paper
Ingredients
- 1/2 cup Peanut Butter creamy or crunchy
- 2 tablespoons Butter unsalted
- 4 tablespoons Powdered Swerve Sweetener
- 1/2 teaspoon Vanilla Extract
- pinch Salt
- 1 1/4 cups Unsweetened Coconut Flakes
Instructions
- In a mixing bowl, combine the 1/2 cup of peanut butter and 2 tablespoons of butter. Microwave in 15-second intervals, stirring in between, until fully melted and smooth.
- Once the peanut butter and butter mixture is smooth, add 4 tablespoons of powdered Swerve sweetener, 1/2 teaspoon of vanilla extract, and a pinch of salt. Stir until well combined.
- Gradually mix in 1 1/4 cups of unsweetened coconut flakes. Ensure they are evenly coated with the peanut butter mixture.
- Using a spatula or your hands, scoop out small amounts of the mixture and form them into cookie shapes. Place them on a baking sheet or plate lined with parchment paper.
- Refrigerate the cookies for at least 30 minutes, or until they are firm and set.
Notes
- Swap peanut butter for almond or sunflower seed butter for different flavors.
- Add protein powder for a protein boost.
- Store formed cookies in an airtight container in the fridge for up to a week or freeze for up to 3 months.