Sugar Free Keto No Bake Cookies

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Whether it’s breakfast, a snack or a treat, you can always find a reason to pop one of these Keto No Bake Cookies into your mouth!You will feel great because although they taste like a treat, these Sugar Free No Bake Cookies Rich in macro-friendly ingredients like almonds and cocoa powder.They have a preparation method and texture Peanut Butter Protein Ballsbut with added crunch and chocolate flavor!

What Makes These Low Carb No Bake Cookies Different Is A Delicious Combination Keto Friendly Cookie Butter Spread and Chocolate Chip From ChocZero – an absolute master at creating rich and authentic sugar-free snacks. Since they contain no sugar, sugar alcohols, soy or GMOs, I think it feels great to recreate these cookies!

(using code WHOLESOMEYUM 10% discount, just for wholesome yum readers! )

Are no bake cookies keto friendly?

Most traditional no-bake cookies are not suitable for keto diet, because they contain sugar (or sugary substitutes like maple syrup), oatmeal or oatmeal, milk or nut butter, and added ingredients that increase carbohydrates. However, no bake sugar free cookies are easy and taste just as satisfying and sweet!

One thing I don’t like about many no-bake cookie recipes is that they are so soft. Soft cookies are delicious, but I also like crunchy ones. 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.

Ingredients and Substitutes

This section explains how to choose the best ingredients for keto no-bake cookies without peanut butter, the role of each ingredient in the recipe, and substitution options. See recipe card below for measurements.

• ChocZero Keto Cookie Butter Sauce – Other low-sugar no-bake cookies use natural peanut butter, almond butter, cashew butter, or even sunflower seed butter, which are fine, but ChocZero’s Nut-Free Butter makes these no-bake, no-sugar cookies taste exciting!You can also easily replace ChocZero’s White Chocolate Hazelnut Spread or vegan Dark Cocoa Hazelnut Spread Different (but equally delicious) flavors. However, the cookie flavor in this sauce is what I recommend the most.

Tip: If there is oil, drain any oil from the top of the spread.

This will ensure that the cookies are firm enough.

• cocoa powder – Intense chocolate flavor. Use the highest quality one for the best flavor.
• Besti Monk Fruit Powder Allulose Mix -My favorite sugar-free powdered sweetener, it keeps this keto no-bake cookie recipe from having a gritty texture. It mixes easily into cookie dough and tastes just like real powdered sugar! Other powdered sugar substitutes may work, but if they are erythritol-based (like most other brands of monk fruit), they may still leave a gritty texture or a cool aftertaste.
• sea ​​salt – Balanced sweetness.
• vanilla extract – Use good quality for the best taste.
• almond – Increases crunch and texture.You can substitute your favorite chopped Keto Nuts (like pecans, macadamia, or peanuts), or even use unsweetened coconut flakes (though cookies may be harder to scoop). If you need a nut-free version, sunflower or pumpkin seeds are the best substitutes.
• ChocZero Unsweetened Dark Chocolate Chips – optional, but add another layer of rich chocolate flavor and texture.other unsweetened chocolate chips, such as White chocolate or milk chocolatethe taste is also good.

How to Make Ketogenic No-Bake Cookies

This section describes how to make no-bake keto cookies with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. Mix dry ingredients. in a food processorwhisk together Besti, cocoa powder and salt until smooth.
2. Add wet ingredients. Add cookie butter sauce and vanilla. Process until smooth, scraping down sides of container as needed. If needed, adjust sweetener to taste.

Hint: what should the dough look like?

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

3. Add nuts. Add almond pulses until combined.

Tip: Avoid over-mixing nuts.

They won’t retain their crunchy texture if overmixed. If the nuts are cut enough but not well mixed, stir with a spatula instead of stirring.

4. shape. Line a baking sheet with parchment paper.use one cookie scoop Gather a scoop of dough. Press firmly into the spoon and release onto the paper. Use your fingers or a spoon to shape the dough to the desired thickness. If using optional chocolate chips, press them into the tops of the cookies. (Alternatively, you can come across chocolate chips and drizzle the chocolate on top.)

5. chill. Refrigerate keto no-bake cookies for at least 30 minutes. Store in the refrigerator and serve refrigerated.

Storage Instructions

• Shop: Store cookies covered in the refrigerator for 5-6 days. Cookies may become sticky and difficult to pick up if left at room temperature for too long. (You can see in the image below that they are starting to soften compared to the other photos.)
• freeze: Store in the refrigerator for 3-6 months. Freeze cookies on a lined pan until firm, then transfer to a freezer bag. When defrosting, arrange in a single layer again on the baking sheet. Then, thaw overnight at room temperature or in the refrigerator before serving.

More Keto Cookie Recipes

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

Sugar Free Keto No Bake Cookies

These Sugar Free Keto No Bake Cookies are rich, sweet, fudgy and crunchy with just 5 ingredients and 10 minutes of prep time!

Prepare: 10 minute

cooldown 30 minute

All: 40 minute

Serving Size: 12 (Adjust the scale recipe)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. in a food processorwhisk together Besti, cocoa powder and salt until smooth.

2. Add cookie butter and vanilla. Process until smooth and slightly glossy, scraping down sides and bottom to make sure all dry ingredients are combined. If needed, adjust sweetener to taste. (The dough will be thick, but should stick together when pressed together. If it’s powdery or crumbly, you may need to add more peanut butter, depending on your consistency.)

3. Add almond flakes until just combined. (Don’t over-mix—you want crumbs.) If the almonds are chopped but not evenly distributed, remove the blade and stir with a spatula.

4. line one cookie sheet and parchment. use a cookie scoop Scoop the dough, press it into a spoon, and place on a cookie sheet. Use a spoon to spread the cookie balls to your desired cookie thickness. If using chocolate chips (optional), press them into the tops of the cookies.

5. Refrigerate at least 30 minutes firmer. Store the cookies in the refrigerator and eat them cold. (They will become soft and sticky at room temperature.)

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recipe notes

Serving Size: 1 cookie

Nutritional information does not include optional chocolate chips.

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 157

fat 12.7 grams

protein 5.4 grams

total carbohydrates 7.8 grams

net carbs 2.7 grams

fiber 5.1 grams

sugar 1.4g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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