These No Bake Cookies have 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 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 taste but none of the carbs!

This gluten-free cookie recipe skips the old-fashioned oats and butter to make this a dairy-free dessert you can make ahead of time and store in the freezer for later. On top of that, it’s vegan and refined-sugar free for a guilt-free indulgence with amazing flavor!

no bake peanut butter cookies in a silicone muffin tin

Ingredients

Here’s a quick overview of what you will need for this recipe. Scroll to the printable recipe at the bottom of the page for exact measurements.

  • 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. Almond butter, cashew butter, or sunflower seed butter could also be used.
  • Unsweetened Coconut Flakes and Hemp Hearts: 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.
  • Keto Friendly Sweetener: such as Monkfruit, Swerve, or Stevia. If you are not keto, you can use sugar, maple syrup, or honey.
  • Cinnamon and Sea Salt: flavor makers! If you like, you could also add in vanilla extract, but it didn’t seem necessary to me.

How to Make Healthier No-Bake Cookies 

This easy dessert just requires a saucepan and silicone muffin pans. Here’s a step-by-step guide to help you make the best keto cookies!

Make peanut butter mixture

coconut oil and peanut butter melting in a sauce pan with a silicone spatula
shredded coconut added to a peanut butter mixture in a sauce pan
hemp seeds and ground cinnamon added to shredded coconut, coconut oil, and peanut butter in a sauce pan
creamy peanut butter coconut mixture in a sauce pan

Start by warming a saucepan over medium-low heat. Once hot, melt together the coconut oil and creamy peanut butter. Stir in the sweetener and cinnamon, continuously stirring as the mixture melts.

Once the sweetener has completely dissolved, remove from the heat. Stir in your coconut flakes and hemp seeds. Set aside and allow mixture to cool slightly.

Set in mold

peanut butter coconut mixture spooned into a silicone muffin tin
mini muffin tin full of keto no bake peanut butter cookie dough

Carefully spoon the peanut butter mixture into a silicone mini muffin pan (small cookie scoop makes this so easy) until each well is 3/4 full. Sprinkle with sea salt if desired, then freeze until set (about 2-4 hours). Once hardened, pop out of the muffin tin and store in a freezer bag until ready to eat.

How Many Net Carbs?

Each 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!

Storage

These low-carb peanut butter cookies should be stored in an airtight container 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 sheet — like a 14×10-inch jelly roll pan — and line it with wax paper or parchment paper. Pour the mixture into the lined pan, freeze to set, then slice into bars.

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. There’s no need to get it to a boil.
  • You can use either peanut butter, almond butter, or another seed or nut 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. 
  • Prefer the classic chocolate version? This recipe adds in cocoa powder to make a great low-carb copycat!
  • Do not store these at room temperature or in the refrigerator. They need to be frozen to keep their shape.
  • Make multiple batches for easy meal prepping! They’ll last 3-6 months in the freezer and make a great keto-friendly snack or potluck dessert.

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 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
Print Leave a Review Pin Recipe

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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