These soft, keto no-bakepeanut butter cookies are easy 5-ingredient peanut butter cookies with a crunchy chocolate shell. They are perfect keto snacks, 100% gluten free, vegan with only 3.5 g of net carbs per serve.
What’s a no bakeketo peanut butter cookie?
A no-bake peanut butter cookie is a keto peanut butter cookie that does not require baking in your oven. In fact, a no bakeketo cookie simply needs pantry ingredients to hold its shape. Therefore there is no baking required. However, a keto no bake cookie must be stored in the freezer or it gets way too soft. The good part is that you only need to remove them from the freezer 5 minutes from before eating. This gives them their perfect texture. So you can fix your cravings in a sec!
Keto No bakepeanut butter cookies ingredients
You only need 5 ingredients to make no-bakepeanut butter cookies without sugar. However, you must be very careful when choosing each ingredient perfectly to make sure your cookies are keto-friendly. Let us see what you need:
Peanut butter– not all peanut butters are keto approved because some brands add sugar or oil in their mix. So, to make a keto peanut butter cookie, you must use natural peanut butter. Choose one with no added sugar or oil. While most oils are keto approved, the oils added in peanut butter are often the ‘bad’ ones. These vegetable oils also impact the result of this recipe, making the cookies way too soft. You can also use natural crunchy peanut butter in this recipe or a different nut butter flavor like almondbutter. The trick is to use a fresh jar of nut butter, with oil on top. In fact, an old nut butter jar results in a dry keto cookie.
Coconut flour – you can’t make the recipe with 100% almondflour, it means you can’t replace coconut flour by almondflour in these no bakepeanut buttercookies. In fact, coconut flour contains 4 times more fiber than almondflour and it is the ingredient that give the texture to these no bake cookies. Without it, the cookies would be runny and would not form.
Almondflour – this no bakepeanut buttercookie recipe uses a combination of coconut flour and almond flour. However, you can swap almond flour by flaxseed meal if desired. The thing is, flaxseed meal adds more fiber and texture to the no bake cookies so they will taste even better, but the color will be darker.
Sugar-free powdered erythritol – you MUST use a powdered keto sweetener, powdered erythritol or powdered xylitol. But do not use a granulated sweetener in no bake cookie recipes. In fact, granulated keto sweeteners add a grainy texture to your peanut butter cookies. They also don’t blend blend properly so they don’t evenly sweeten the cookie dough.
Sugar-free chocolate chips – since these no bakepeanut butter cookies are soft, you must dip them fully, or only bottom and side, into melted chocolate. This is not only a trick to keep your no bake cookies in shape, but also a delicious crunchy chocolate addition to the soft peanut buttercookie dough.
How to make no-bakepeanut butter cookies?
These are soft keto no-bakepeanut butter cookies. It means that you should expect a very soft, melt-in-your-mouth peanut butter cookie and not a crunchy cookie. In fact, all no bake cookies are softer in texture since they don’t use eggs and oven to crisp flours together. So to make the best keto no-bakepeanut butter cookies you need to follow 5 simple steps.
Step 1: liquid ingredients
The first thing to do is to open a fresh jar of natural peanut butter with no added sugar and no added oil. In fact, if you are using an old peanut butter jar that is dry with no oil on top, your no bake cookies would turn out super dry and wouldn’t form. Place the natural peanut butter into a large mixing bowl.
Step 2: add the dry ingredients
Since your natural peanut butter is fresh and runny you don’t need to warm it up, it will combine very well with your flours and sweetener. Next step, measure carefully your flours and powdered sweetener, filling measuring cups up to the top. No packing of flours and leveling up the top to make sure you don’t add unneeded flour! It would result in a very dry cookie dough. Finally, pour the measured powdered sweetener, flaxseed meal and coconut flour into the bowl with natural peanut butter, and combine with a spoon.
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The dough will dry out as you go and it might be easier to knead with your hands in order to shape a cookie dough ball. Also, note that the dough must be soft, shiny as it comes together. It shouldn’t be dry or difficult to put together. If so, it means you added too much fiber (too much flour) or the peanut butter you used contains additive or it is dry. To troubleshoot this, add 1 or 2 teaspoon of coconut oil, combine between each addition until a soft shiny cookie dough ball forms.
Step 3: Shape cookie dough balls
Now that you have prepared the no-bakecookiedough, shape 17 small balls with your hands, rolling each ball between your hand palms. Next, cover a plate with parchment paper and place each cookie dough ball on the plate, leaving 1 thumb space between each ball. Finally, oil a fork and press the cookie dough balls with the back of fork, twice, to shape a cross on top of each ball. You will end up with 17 no bakepeanut butter cookies.
Step 4: Freeze
You must freeze your no bakepeanut butter cookies for at least 20 minutes or until firm and hard. In fact, if they are too soft, you won’t be able to chocolate dip the cookies.
Step 5: dip into melted chocolate
Do not skip this step as the chocolate shell is what holds the cookie together especially if you intend to store them in the fridge. In fact, these are ultra soft cookies and they need a hard chocolate shell to stay round and beautiful. Of course, you have two options, you can fully dip the cookies into chocolate or only the bottom and half side as seen on my pictures.
How to store no-bakepeanut butter cookies?
These no-bakepeanut butter cookiesshould be stored in the freezer, in an airtight box for the best texture. In order to avoid a change in color, wrap them individually. This no-bake recipe doesn’t use coconut oil that usually hardens no bake cookies at room temperature (below 23C). Therefore, these no-bake peanut butter cookies get very soft if stored in the fridge, like kids playdoh. It doesn’t mean they can’t be stored in the fridge, but expect a very soft texture if you do. However, to have a crunchy, melt-in-your-mouth keto cookie, I recommend freezing the cookies and taking them out of the freezer 5-10 minutes at room temperature. Then, enjoy the most delicious peanut butterlow-carb cookies!
More no-bakeketo dessert recipes
We all need a tasty low-carb dessertrecipe on our keto journey and what’s better than a quick and easy no-bake cookie? Below are some low-carb dessertrecipes to fix your sweet tooth quickly and meal-prep your week of delicious sweet treats including peanut butter bars and more!
No bake peanut butter bars healthy dessert made with 6 simple ingredients, 100% sugar-free, gluten-free and vegan. A delicious easy low-carb recipe to fix your sweet cravings with no sugar in less than 20 minutes.
Cookie Dough Bars are delicious no-bake peanut butter chocolate chips bars made with only 5 wholesome ingredients. A healthy 100% keto, low-carb, sugar-free, gluten-free, and vegan bar ready in only 30 minutes to fix a sweet craving with no guilt.
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Before you start, make sure your peanut butter is runny, a fresh jar with oil on top and contains no added sugar or added oil. You must use natural peanut butter for this keto recipe.
In a large mixing bowl, add natural peanut butter, coconut flour, golden flaxseed meal or almond flour, powdered erythritol (NO granulated sweeteners!).
Combine with a spoon at first then knead with your hands to form a dough ball. The dough must be soft, shiny and not dry.
Cover a plate with parchment paper. Set aside.
Shape 17 cookie balls (about 0.8 oz each). Place each ball on the prepared plate.
The balls are very soft and that's normal. Slightly oil the back of a fork to press each cookie ball twice to form a cross on the top of the cookies.
Freeze the plate with the cookies on it, for at least 20-30 minutes or until firm and hard.
Two minutes before removing the plate from the freezer, melt the sugar-free chocolate chips in a microwave safe bowl, by 30 seconds bursts, stir between or melt them in a saucepan under low-heat, stirring constantly until melted and shiny.
Dipping into sugar-free chocolate
Remove the plate from the freezer, make sure the cookies are hard and not soft or freeze 5-10 minutes longer.
There are 2 options, dip the entire cookie into melted chocolate or only dip each cookie's side and bottom. I personally like option 2.
Place back the chocolate dipped cookie onto the plate covered with parchment paper. Repeat until all cookies are dipped into chocolate, note that if you fully dip each cookie you may need more melted chocolate.
Freeze the plate again for 2 or 5 minutes to set the chocolate shell.
Storage & serving
These no bake cookies MUST be stored in the freezer, in an airtight container. Don't store in the fridge or at room temperature or they will 'melt' and turn very soft.
To serve, remove the number of cookies you want to eat, place on a plate at room temperature for 5 minutes to get the best texture. The longer they stay out of the freezer the softer they become, 5 minutes is the best timing for a crunchy melt-in-your-mouth keto cookie recipe.
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