Keto No Bake Cookies

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Whether it’s for breakfast, a snack, or a treat, you’ll always find a reason to pop one of these keto no bake cookies into your mouth! And you can feel totally great about it, because while they taste like a treat, these sugar free no bake cookies are packed with macro-friendly ingredients like almonds and unsweetened cocoa powder. They have a prep method and texture like protein balls, but with added crunch and a chocolaty twist!

One thing I don’t like about many keto no bake cookie recipes is that they turn out too soft. A soft cookie is nice, but I also like a little crunch. These cookies have the perfect balance of crunch and softness, which is why they are the best no bake keto cookies I’ve ever tried.

Why You’ll Love This Sugar Free No Bake Cookies Recipe

• Chocolaty, lightly spiced flavor
• Crunchy and chewy textures
• Uses easy keto baking pantry staples
• No specialty flours needed
• Fast 10 minute prep time
• Naturally gluten free, dairy free, and great for a keto diet
• The perfect fast way to satisfy your sweet tooth!

Ingredients & Substitutions

Here I explain the best ingredients for keto no bake cookies without peanut butter, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Keto Cookie Butter Spread – I love the flavor of this for these low carb no bake cookies so much! But, you can easily substitute thick peanut butter, almond butter, cashew butter, or even sunflower seed butter. You could even use homemade sugar free Nutella. The cookie flavor in this spread is my top recommendation, though.

TIP: Drain any oil from the top of the spread, if there is oil present.

This will ensure that the cookies turn out firm enough.

• Cocoa Powder – For rich chocolate flavor. Use the highest-quality one you can for best flavor.
• Besti Powdered Monk Fruit Allulose Blend – My favorite sugar free powdered sweetener that keeps this keto no bake cookies recipe from taking on a gritty texture. It mixes easily into the cookie dough and tastes just like real powdered sugar! Other powdered sugar substitutes could work, but may still leave a gritty texture or cooling aftertaste if they are erythritol-based (as most other brands of monk fruit are).
• Sea Salt – Balances the sweet flavor.
• Vanilla Extract – Use a quality one for best taste.
• Almonds – For added crunch and texture. You can substitute your favorite chopped keto nuts (such as pecans, macadamia nuts, or peanuts), or even use unsweetened coconut flakes (though cookies may be more difficult to scoop). If you need a nut-free version, sunflower or pumpkin seeds are the best substitute.
• Sugar-Free Dark Chocolate Chips – Optional, but add another layer of rich chocolate flavor and texture. Other sugar free chocolate chips, such as white chocolate or milk chocolate, would also taste great. If you prefer, you can melt the chocolate and drizzle it on top, then let it cool to harden.

How To Make Keto No Bake Cookies

This section shows how to make keto cookies no bake, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Mix dry ingredients. In a food processor, pulse together Besti, cocoa powder, and salt until uniform.
2. Add wet ingredients. Mix in the cookie butter spread (or nut butter) and vanilla. Process until smooth, scraping the sides of the container as needed. Adjust sweetener to taste, if desired.

TIP: What should the dough look like?

The dough will be dense, but should still feel sticky when pressed together. If it’s crumbly, you may need to add more cookie butter. If it’s too runny, you can try more sweetener and cocoa powder.

3. Add nuts. Pulse in almonds until just combined.

TIP: Avoid over-mixing the nuts.

They will not keep their crunchy texture if over-mixed. Stir with a spatula instead of pulsing if nuts are chopped enough but not mixed in well.

4. Shape. Line a baking sheet with parchment paper. Use a cookie scoop to gather spoonfuls of dough. Press firmly into the scoop, then release onto the sheet. Use your fingers or a spoon to to shape dough into desired thickness. If using optional chocolate chips, press them into tops of the cookies. (Alternatibely, you can met the chocolate chips and drizzle the chocolate on top instead.)

5. Chill. Refrigerate the keto no bake cookies for at least 30 minutes. Store in the refrigerator and serve cold.

Storage Instructions

• Store: Store cookies covered in the refrigerator for 5-6 days. The cookies may become sticky and hard to pick up if left at room temperature for too long. (You can see in the picture below, they are starting to get soft, compared to the other photos.)
• Freeze: Keep in the freezer for 3-6 months. Freeze the cookies on the lined sheet pan first, until solid, then transfer to a freezer bag. To thaw, arrange in a single layer again on a lind baking sheet. Then, thaw at room temperature or in the fridge overnight before serving.

More Keto Cookie Recipes

Can’t get enough cookies? Keep every bite sugar free with these easy recipes!

Keto Cream Cheese Cookies

Flourless Chocolate Cookies

Coconut Flour Chocolate Chip Cookies

Keto Chocolate Cookies

Recipe Card

4.8 from 30 votes

Keto No Bake Cookies (Sugar Free, Easy)

By Maya Krampf

These sugar free keto no bake cookies taste rich, sweet, fudgy, and crunchy, with just 5 ingredients and 10 minutes prep time!

Prep: 10 minutes

Chilling time: 30 minutes

Total: 40 minutes

Servings: 12 (adjust to scale recipe)

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Ingredients

[ See substitutions ]

U.S. – Metric

Tap underlined ingredients to see the ones I use.

• 1/2 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 3 tbsp Dutch processed cocoa powder ▢
• 1/4 tsp Sea salt ▢
• 2/3 cup ChocZero Keto Cookie Butter Spread (pour off any oil on top, if any) ▢
• 1/2 tsp Vanilla extract ▢
• 1 cup Almonds (coarsely chopped) ▢
• 2 tbsp Sugar-free dark chocolate chips (optional) ▢

Instructions

[ See step photos ]

Tap on the times in the instructions to start a kitchen timer.

1. In a food processor, pulse together Besti, cocoa powder, and salt, until uniform.

2. Add the cookie butter and vanilla. Process until smooth and slightly glossy, scraping down the sides and bottom to make sure all dry ingredients are incorporated. Adjust sweetener to taste if desired. (The dough will be very dense, but should stick when pressed together. If it's powdery or crumbly, you may need to add more peanut butter, depending on how thick yours is.)

3. Pulse in the almond pieces until just combined. (Don't overmix – you want pieces for crunch.) If the almonds are chopped sufficiently but not uniformly distributed, remove the blade and stir with a spatula.

4. Line a cookie sheet with parchment paper. Use a cookie scoop to scoop the dough, press it into the scoop firmly, then release onto the cookie sheet. Use a spoon to spread the cookie ball to your desired cookie thickness. If using chocolate chips (optional), press them into the tops of the cookies.

5. Refrigerate for at least 30 minutes to firm up more. Store cookies in the fridge and enjoy them cold. (They will become soft and sticky at room temperature.)

Did you make it? Leave a review or tag me @wholesomeyum on Instagram!

Maya’s Recipe Notes

Serving size: 1 cookie

Nutrition info does not include optional chocolate chips.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 157

Fat 12.7g

Protein 5.4g

Total Carbs 7.8g

Net Carbs 2.7g

Fiber 5.1g

Sugar 1.4g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Keto Peanut Butter Fudge
• 
  Keto Chocolate Mousse
• 
  Keto Peanut Butter Cookies
• 
  No Bake Keto Cheesecake

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