These Healthy No Bake Cookies are just one net carb each and can be made with just 10 minutes of prep! This is the ultimate easy low carb keto dessert!

overhead view of healthy no bake cookies in a wood bowl

 

These no-bake peanut butter cookies are a low carb, oat-free version of the classic no-bake peanut butter oatmeal cookies. Traditional oatmeal cookies are loaded with butter, sugar, peanut butter, and oats and are not keto-compliant. This version still has a sweet peanut butter fudge flavor but none of the carbs!

Ingredients

The base for this keto peanut butter no-bake cookie recipe is coconut oil, peanut butter, keto-friendly sweetener, and cinnamon. It creates a smooth and sweet peanut butter flavor that melts in your mouth.

Instead of oats, the filling is a mixture of unsweetened coconut flakes and hemp seeds. You will be surprised by how well coconut flakes and hemp seeds are a substitute for oats. Neither one has a robust flavor, but they keep their texture or “bite” well so they work well as a low-carb oat substitute.

Here’s a full list of what you’ll need to make these no-bake peanut butter coconut cookies: 

  • Coconut oil: I do not suggest any substitutes.
  • Peanut Butter: a sugar-free peanut butter, such as Crazy Richard’s or another peanut only option.
  • Unsweetened Coconut Flakes and Hemp Hearts: these ingredients create the oat substitute.
  • Keto Friendly Sweetener: such as Monkfruit or Swerve.
  • Cinnamon  and Sea Salt: flavor makers!
no bake peanut butter cookies in a silicone muffin tin

How to Make Healthy No-Bake Cookies 

  1. In a sauce pan, melt together the coconut oil and the peanut butter.
  2. Stir in the sweetener and cinnamon. Stir as the mixture melts until the sweetener has completely dissolved. 
  3. Remove from heat and stir in the coconut flakes and the hemp seeds.
  4. Set aside and allow mixture to cool slightly.
  5. Carefully spoon into silicone mini muffin tins until 3/4 full.
  6. Sprinkle with sea salt, if desired.
  7. Freeze until set.

How Many Net Carbs?

Each healthy no-bake cookie is just one net carb! For this recipe, I use a mini silicone muffin pan to keep these cookies uniform. I prefer the mini muffin size because it is just the right size to satisfy my sweet tooth and keep the carbs at a minimum.

In the mini muffin pan, this makes 48 small cookies, which come in at 1 net carb each. I store them in the freezer, and 48 cookies take a while to eat, so these are perfect for keto meal prep!

How to Store No-Bake Keto Cookies 

These low-carb peanut butter cookies should be stored in the freezer. They’ll last up to 3 months. 

peanut butter healthy no bake cookies in a wooden bowl on a tea towel

Can I Make These Into Bars? 

Yes! If you don’t want to go through the process of making individual PB no bake cookies , you could  use a baking pan — like a 14×10-inch jelly roll pan — and line it with wax paper and pour the mixture out on the wax paper. When it sets, cut it into slices.

Tips and Tricks

  • Do not overcook! This mixture needs to be smooth and pourable, and it should not overcook or overheat. If you overcook the mixture, it will be dry and crumbly. 
  • You can use either peanut butter OR almond butter for this recipe. Just make sure to buy a low-carb option. 
  • If you don’t have hemp seeds, you can use an extra 2 tablespoons of coconut flakes. I like the mixed texture, and it adds a bit of fiber.
  • Ensure you’re using unsweetened coconut flakes, not the sweetened ones from the baking aisle. 

More Keto Cookie Recipes:

These Keto No Bake Peanut Butter Cookies are just one net carb each and can be made with just 10 minutes of prep! This is the ultimate easy low carb keto dessert!

Get the Recipe: Keto No Bake Peanut Butter Cookies

Prep: 10 minutes
Chill Time: 15 minutes
Total: 25 minutes
Yield: 48
Author: Annie Holmes
These Healthy No Bake Cookies are just one net carb each and can be made with just 10 minutes of prep! This is the ultimate easy low carb keto dessert!
4.48 from 38 ratings
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Ingredients
 

  • 3/4 cup coconut oil
  • 3/4 cup creamy low carb peanut butter or almond butter
  • 1 cup keto sweetener, Monkfruit or Swerve
  • 1/2 teaspoon cinnamon
  • 1 1/2 cup UNSWEETENED coconut flakes
  • 2 tablespoons hulled hemp seeds, also called hemp hearts*
  • sea salt for topping, optional

Equipment

Instructions
 

  • In a medium-sized saucepan, combine the coconut oil and the peanut butter over medium-low heat. Stir until well combined as the mixture begins to melt.
  • Stir in the sweetener and cinnamon.
  • Increase heat to medium, stirring constantly, until the sweetener has melted completely. Your fudge mixture should be smooth with no visible granules.
  • Remove from heat and stir in the unsweetened coconut and hemp seeds.
  • Set aside and allow mixture to cool slightly.
  • Carefully spoon into silicone mini muffin tins until 3/4 full.
  • Sprinkle with sea salt if desired.
  • Freeze for 15 minutes until set. Remove from tins and store in an air tight container in the freezer.

Notes

*Hemp seeds: You can use an extra 2 tablespoons of coconut flakes if you don’t have hemp seeds. I like the mixed texture and it adds a bit of fiber.
Net carbs are 1 g per cookie
Do not overcook your mixture! It will become dry and crumbly. Gently heat the mixture while stirring so it melts into a smooth texture. When smooth remove from the heat. 
Serving: 1 cookie, Calories: 69kcal, Carbohydrates: 1.5g, Protein: 1.2g, Fat: 6.9g, Sodium: 17.8mg, Fiber: 0.5g, Sugar: 0.6g
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