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Free Printable: Low Carb & Keto Food List
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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.
- Mix dry ingredients. In a food processor, pulse together Besti, cocoa powder, and salt until uniform.
- 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.
- 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.
- 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.)
- 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!
Recommended Tools
- ChocZero Keto Cookie Butter Spread – All the rich cookie flavor you crave, without an oven — plus no sugar, sugar alcohols, soy, or GMOs.
- Food Processor – Makes this recipe for sugar free no bake cookies a breeze to blend up.
- Cookie Scoop – The perfect size for the best keto no bake cookies.
Keto No Bake Cookies (Sugar Free, Easy)
By
These sugar free keto no bake cookies taste rich, sweet, fudgy, and crunchy, with just 5 ingredients and 10 minutes prep time!
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
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In a food processor, pulse together Besti, cocoa powder, and salt, until uniform.
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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.)
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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.
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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.
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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!
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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Easy Keto No Bake Cookies
81 Comments
Heather Monk
0this website is awesome!!! i didn’t think i would like this keto diet, but i really do!!!!
Maya | Wholesome Yum
0Thanks so much, Heather! Hope to see you back again!
Jessica
0Since so many people have trouble with the peanut butter, do you mind telling what peanut butter you use?
Maya | Wholesome Yum
0Hi Jessica, This is the peanut butter I use for this recipe.
Valerie Lane
0Do u think I could make like brownies instead of cookies? Also, pecans instead of almonds?
Heather Monk
0I think you probably could… it would be delicious!!!
Maya | Wholesome Yum
0Hi Valerie, yes I’m sure instead of forming these into cookies just put the whole batch into a pan and cut out pieces like brownies instead. Also, pecans would work just fine instead of almonds.
Karine
0I made them last night, the taste is amazing but they never took shape, they stayed really runny, we had to scrape them off the paper with a spoon to eat them, wonder what I could of done differently…
Thanks!
Maya | Wholesome Yum
0Hi Karine, I’m glad you liked the taste but sorry you had issues with the consistency. I’m guessing it’s because your peanut butter was too runny. It needs to be a pretty thick one. If yours is more runny, you could try grinding up more almonds to a finer consistency and adding that to the mix to thicken (or just add some almond flour). Also, did you refrigerate them? They do need to cool to firm up. For the batch you already made, if they are too soft even from the fridge, you could always freeze them, too.
Christy
0I made these today! They have been in the fridge for 5 hours and still not getting hard. Are they suppose to be like cookie dough texture?
Maya | Wholesome Yum
0Hi Christy, Yes, they are soft no-bake cookies with crunchy pieces.
Betty peters
0I am both gluten free and type 2 diabetic. I love your recipes but am using someone’s wifi and she asked if I would please use less. I will be sending my granddaughter your email so I can still get your wonderful recipes.
Tanya
0These sound really good! Is the cacao powder unsweetened?
Maya | Wholesome Yum
0Hi Tanya, yes, the cacao powder is unsweetened.
Carol
0Hi Maya,
Would it be okay to add Dr. Axe Multi Collagen protein to these cookies? I am trying to add this somewhere but not sure where it should go.
They say it has no taste, so I also wanted to try it in Good Dee’s brownie mix. Last time I tried making those in an 8 x 8 pan, they came out so flat and dry. They would not rise after checking them every ten minutes for an hour! Big mistake. I saw a picture of the finished product and they were HUGE!
Can you help me? Thank you!
Maya | Wholesome Yum
0Hi Carol,
You could probably add some protein powder to these cookies, but you’d need to alter the amounts of other ingredients, unless you’re only adding maybe a tablespoon. If you add more, you’d probably also need more peanut butter to compensate for the dry protein powder, and by then I’m not sure if you’d also need more cocoa and/or sweetener to maintain flavor and sweetness.
I do have a peanut butter fudge recipe here that uses Dr. Axe Collagen Protein Powder in it. I hope you’ll try it!
As for any issues you had with Good Dee’s, I would recommend contacting the brand directly. They will have more experience with what may have gone wrong.
Cindy Mrva
0Hi, Looks like a good and tasty recipe but I have a nut allergy. Is there anything I can substitute for the almonds? Thank you!
Maya | Wholesome Yum
0Hi Cindy, Peanut butter is also a main ingredient in these cookies, so are you allergic to that? It might work to use sunflower or pumpkin seeds instead of almonds, and possibly sunflower seed butter instead of peanut butter, but the flavor would be different.
Marion Robinson
0Hi Maya,
I love any no-bake low carb recipe, as they can usually be whipped up quickly.
However, I can’t seem to find any peanut butter, or even loose peanuts to make my own, that don’t come from China.
I avoid anything from there. I live on the West coast of Scotland, & although we have fabulous, organic stores etc. along with organic farm shops, nowhere can I find non-Chinese peanuts. Any ideas?
Thanks, I just love your site.
Mary
0Hi Marion, not sure you can receive something from Amazon.co.uk but there is a Planters Peanut available and it originates from the UK. Maybe that would work.
Maya | Wholesome Yum
0Hi Marion, I’m not familiar with stores in Europe, but maybe you could purchase online?