Keto No Bake Chocolate Peanut Butter Cookies

5 from 2 votes

Prep Time20 mins

Total Time20 mins

Course: Dessert, Snack

Keyword: keto chocolate peanut butter cookies, keto no bake cookies, low carb no bake cookies

Servings: cookies

Calories: 138kcal

1 1/4 cup mixed nuts 120g (My favourite is a blend of pecans, hazelnuts, walnuts, slivered almonds and peanuts)
1 1/4 cup unsweetened coconut 100g
2 tbsp ground flax meal 26g
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup salted butter 60g
1/2 cup heavy cream 120g
1 cup powdered monkfruit/erythritol sweetener 160g
1/4 cup cocoa powder 24g
2/3 cup natural peanut butter 170g (I used crunchy)
1 tbsp vanilla extract

Add the mixed nuts, coconut, flax meal, cinnamon and salt to a bowl. Whisk to combine.
Add the butter to a saucepan over medium heat. Stir occasionally until it's melted.
Once the butter is melted, add the heavy cream, sweetener and cocoa powder. Whisk very often until the mixture begins to bubble. Once it starts to boil, let it simmer/bubble without stirring for ~1min. After that time, remove it from the heat and stir again until smooth.
Add the peanut butter and vanilla extract. Stir again until well-combined.
Finally, stir in the dry ingredients.
Line a baking sheet with parchment paper and use a cookie scoop to drop spoonfuls of batter onto the sheet. Use your hands to press any cookies pieces together that may fall apart.
Let the cookies sit at room temperature until hardened OR refrigerate until set. Serve and enjoy these Keto No Bake Chocolate Peanut Butter Cookies!

Buy your nuts from a bulk store to save money and make your own blend with just the amount you need!
These cookies are also really good with hazelnut butter or almond butter.
Can't have dairy? Make these cookies with coconut oil or vegan butter and full-fat coconut milk.
These cookies can crumble a bit at room temperature so do your best to store them somewhere where they won't get squashed. I like to layer mine between parchment or wax paper in a Tupperware container and store them in the freezer.
Store these cookies in an airtight container layered between pieces of parchment or wax paper at room temperature for up to 3 days OR refrigerate for up to 5 days OR freeze for a future snack!