As far as easy keto desserts go, no bakes take the cake (pun definitely intended). This keto
Making it Keto
Traditional no bake cookies are loaded with carbohydrates; this is due to the oatmeal and sugar content in the recipe. Depending on the other ingredients mixed in--chocolate, sweet peanut butter, marshmallows--you could easily exceed your daily carb allotment with just one small cookie.
To make keto no bake cookies, the key is to target the ingredients with the most carbs and either omit or replace them with lower carb options. With keto desserts, this usually means opting to cut out sugar altogether or choosing artificial sweeteners that support ketosis.
Swaps and Additions
Most people are familiar with no bakes that include sugar, cocoa, milk, butter, vanilla extract, peanut butter, and oatmeal.
Sugar is the primary problematic ingredient as it will rapidly impact metabolism and ketosis. Leave the sugar out or use your low carb sweetener of choice. Erythritol, Monkfruit, and Stevia are
However, the tastes and quantities are not a direct 1:1 swap. When it comes to sweeteners, the phrase “less is more” rings true. If your traditional recipe calls for two cups of sugar, consider starting out with 2 tablespoons of sweetener instead and adjust. Dial your quantities back and sweeten to taste.
More often than not, we choose to omit sweeteners completely. You may experience less of a sweet tooth once you reduce carbs for an extended amount of time.
For cocoa, simply choosing the unsweetened version can dramatically reduce carbs.
Milk has many
Butter is naturally low carb and is used in the keto no bake cookies recipe. However, this fat source can be replaced with ghee or coconut oil to suit alternative dietary needs.
Vanilla extract does not require an ingredient swap for keto. It’s also a key ingredient for the signature no bake texture. Don’t skip this one!
Peanut butter purchased in stores is typically filled with added sugars. A more keto compatible ingredient would be to use
Finally, oatmeal can be substituted with seeds, chopped nuts, unsweetened shredded coconut (or coconut flakes), or a combination of all three. These replacements can dramatically cut back on carbohydrates while providing a similar texture to the grain. In our recipe, we use hemp seeds and flax seeds. This boosts the nutrition profile with healthy omega-3 fatty acids, magnesium, zinc, selenium, and B vitamins.
Carbs in Recipe
Our recipe yields 1.52g net carbs per cookie using unsweetened cocoa powder, almond milk, butter, vanilla extract, almond butter, hemp seeds, and flax seeds. Per cookie, total carbs are 3.74g and fiber is 2.22g. Adding an artificial sweetener will not dramatically impact the effective carb count.
For more detailed nutrition facts, see the recipe card below.
How to Make
Making keto no bake cookies is a quick and easy process. Under 30 minutes, quick. Simply combine the cocoa powder, nut milk, and butter (or ghee/coconut oil) in a large pot over medium heat. If using sweetener, stir that in at this step, carefully tasting as you add.
Bring the mixture to a boil for two minutes, then stir in vanilla extract, almond butter (or peanut butter), hemp seeds, and flax seeds. If using chopped nuts or shredded coconut, add them during this step as well.
Remove the mixture from the heat and allow it to set up in the pot for a few minutes, or until it is no longer a runny liquid. This will make it easier to form cookies with the ingredients. While the mixture is still warm, carefully spoon 1 ½-inch cookie shapes onto parchment paper or silicone baking mats.
As they cool, the cookies will set up at room temperature on the paper or mats. The cooling process may take up to 20 minutes depending on
How to Store
Covered at room temperature, the keto
The cookies have a similar expiration in the refrigerator. If refrigerating cookies, be sure to store in an airtight container to preserve the flavor. Consequently, when left exposed, the cookies may absorb flavors and smells of other stored food.
Tools to Make
Large Stockpot - Having a large pot to mix over the stovetop is critical for ensuring the ingredients are well blended. Stockpots are a kitchen staple and would function well in this recipe.
Baking Mats - Silicone baking mats are versatile and cost-effective kitchen
Parchment Paper - Parchment and wax paper are not the same thing; however, they are interchangeable in this recipe. Parchment paper is used in the oven for baking purposes, while wax paper will melt at
Specialty Ingredients for Recipe
While we did change the recipe quite a bit from the traditional version, the low carb ingredients should be easy to track down at your local grocery store. However, if you prefer to shop online or have limited options at your local store, consider the following specialty ingredients:
Monkfruit & Erythritol Blend Sweetener - Should you choose to use a sweetener, this blend is low carb,
Hemp Hearts - Above all, the hemp hearts are key for texture in keto
Flaxseeds - Flaxseeds are great for low carb baking and keto desserts, but they are even better for boosting anti-inflammatory omega-3 fats! Sneaking these seeds into your meals can help you balance the omega-3: omega-6 ratio in your diet.
Almond Butter - There are plenty of keto-friendly almond butters to purchase, but consider trying a homemade version when you have a few spare minutes. Our keto almond butter recipe is spoon-licking delicious!
More Keto Dessert Recipes to Try
- 3 tbsp cocoa powder
- ½ cup almond milk unsweetened, or coconut milk
- 1 stick butter 1 stick of butter = ~113.5g to sub coconut oil or ghee
- ½ cup monk fruit/erythritol blend sweetener optional, to taste
- 1 tsp vanilla extract
- ¾ cup almond butter or natural peanut butter
- 2 cups hemp hearts
- ½ cup flax seeds
- In a large stock pot, mix cocoa powder, milk, butter (or coconut oil), and optional sweetener over medium high heat.
- Bring to a boil for 2 minutes.
- Stir in vanilla extract, almond butter, and seeds.
- Remove from heat and allow mixture to set for several minutes before forming cookies, but do not completely cool.
- Spoon the warm mixture onto parchment paper to form 1 ½-inch cookie shapes. Allow to set at room temperature to fully cool and solidify prior to serving (approximately 20 minutes).
Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.
Kathleen Anderson says
Yummy made with peanut butter and also batch with almond butter didn’t have flax seed so used sunflower
Tasha Metcalf says
So glad you enjoyed them! The sunflower addition sounds amazing, thank you for sharing. Great idea!