Go Back

Keto No Bake Cookies

Delight in these low-carb Keto No Bake Cookies, featuring rich chocolate with a crunchy blend of nuts and seeds, perfect for indulgent guilt-free snacking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 10 cookies
Course: Dessert, Snack
Cuisine: Keto, Low-Carb
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup pecans Lightly toasted for enhanced flavor
  • 1/2 cup flaked coconut
  • 1/2 cup pumpkin seeds (Pepitas)
  • 1/4 cup butter Can be replaced with plant-based alternative for vegan option
  • 1/4 cup granular sweetener (allulose recommended) Any low-carb sweetener can be substituted
  • 3 tbsp almond milk Use any low-carb milk if preferred
  • 3 tbsp cocoa powder
  • 1/4 cup peanut butter Can be swapped with almond butter for variation
  • 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 the butter, sweetener, almond milk, and cocoa powder. Stir until melted and bring to a gentle boil for 30 seconds.
  3. Remove from heat and let cool slightly before adding peanut butter and vanilla extract.
  4. Stir until the mixture is smooth and well combined.
  5. Incorporate the nut and seed mixture into the chocolate blend and mix thoroughly.
  6. Form 10 mounds on a wax paper-lined cookie sheet, flattening each to about half an inch thick.
  7. Chill in the refrigerator for 10 to 20 minutes to firm up.

Notes

Store in an airtight container in the fridge for up to 2 weeks or freeze for longer storage. Best served chilled with optional whipped cream or melted chocolate.