No-Bake Keto Cookies
These No-Bake Keto Cookies are easy 5-ingredient chocolate almond butter keto clusters ready in 20 minutes.
They are perfect for fixing your sweet cravings in no time with only 1.9 grams of net carbs.
What Are No-Bake Keto Cookies?
No-bake Keto Cookies are simple low-carb cookies made with almond butter and sliced almonds for a quick and healthy snack.
They don’t need any baking since they harden in the fridge.
Why You’ll Love This Recipe
These no-bake cookies are excellent as a quick snack for the sweet tooth and they are:
- Ready in 15 minutes
- Only 5 ingredients
- Low GI
- No Added Sugar
How To Make No-Bake Keto Cookies
This is the easiest no-bake keto cluster recipe! Trust me; anyone can make these low-carb treats. It is a no-fail cookie recipe.
All you need to make your delicious no-bake keto cookies are 4 wholesome ingredients.
- Sugar-free Dark Chocolate Chips or bar – I am using stevia-sweetened chocolate chips. Otherwise, you can make your own following my sugar-free chocolate chips recipe.
- Almond butter – fresh, smooth, and runny. You can also use peanut butter, pecan butter, or macadamia butter to create different cookie flavors.
- Chia seeds – this is optional but recommended to add a delicious crunch to the cookie along with protein and fiber.
- Coconut oil – you can use refined coconut oil to avoid the strong coconut flavor of unrefined coconut oil. Don’t use butter, or the cookie will be too soft.
- Sliced almonds or slivered almonds.
Cover a large plate or chopping board with a piece of parchment paper.
Place the plate in the freezer while you prepare the cookie batter so it’s cold and will contribute to hardening the cookies.
Pour the almond butter into a microwave-safe bowl and add the coconut oil, and sugar-free chocolate chips.
Microwave the bowl in 30-second bursts, stirring between each burst to prevent the almond butter from burning.
It should take a maximum of 90 seconds to fully combine all your no-bake keto cookie ingredients.
If you don’t like using a microwave, you can also use a bain-marie. It will just take you about 5 minutes to fully melt the chocolate.
You can also use a saucepan on medium-low heat and store the chocolate almond butter mixture while it melts.
Slice or crush raw almonds or use slivered almonds. Pour the almonds with the chia seeds into the no-bake cookie mixture.
Use a silicone spatula to fully cover the almonds with the chocolate batter.
Remove the prepared baking sheet or plate from the freezer and scoop some no-bake keto cookie batter with a cookie scoop or ice cream scoop.
Then place the batter onto the prepared cold plate covered with parchment paper.
Since the plate is cold, the cookie won’t expand too much, and the base should quickly harden.
Leave about one thumb of space between the keto no-bake cookie just in case they expand slightly and to make it easier to take them out.
You should be able to form 10 bite-size cookies. If you want more cookies, double the recipe!
Place the plate back in the freezer for 10 minutes to let them harden completely before enjoying them.
If you can’t eat nuts, and you crave these no-bake keto cookies. Don’t worry. I have lovely nut-free options for you.
These no-bake keto cookies taste amazing if you replace the nut butter:
- Sliced almonds can be replaced by coconut flakes or toasted coconut flakes.
- Almond butter can be substituted the almond butter for tahini, also known as sesame seed butter. You can use hulled or unhulled tahini. Both are pretty similar. Another option is to use sunflower seed butter – make sure you check the ingredient list and use no-sugar-added sunflower seed butter.
No-bake cookies are better stored in the fridge, especially on hot summer days. However, these ones won’t melt that fast at room temperature.
They soften for sure but won’t melt. It means that you can take them away easily, in a small bag or airtight container and they will maintain their texture.
They will last for up to 3 weeks when stored in the fridge.
You can also freeze them in small bags or containers and keep them for 3 months easily in the freezer.
Thaw them in the fridge, or at room temperature for a few minutes since they defrost quickly. You can also eat them frozen, it’s just as excellent.
Frequently Asked Questions
Regular no-bake cookies are often made with oats and maple syrup making which typically gives them about 15 grams of net carbs per serving and therefore not keto-friendly.
My No-Bake Keto Cookies only have 1.9 grams of net carbs.
If you find these no-bake cookies to be not sweet enough, you can add natural sweeteners like stevia or monk fruit extract.
These no-bake keto cookies only have 1.9 grams of net carbs per serving.
I recommend using chocolate chips or chocolate bars for this recipe. The cocoa powder wouldn’t contribute to making them harden so you might have to add some more coconut oil and a powdered sweetener.
Yes, these no-bake cookies are made with only simple, healthy, and wholesome ingredients.
Yes, these cookies have a very low quantity of sugar so they have a very low GI and have a minimal impact on blood sugar levels.
More No-Bake Keto Snacks
If you love no-bake snack recipes and no-bake keto desserts, you may want to try my other recipes below!
Don’t forget to pin this recipe to save it for later!
No-Bake Keto Cookies
Want My Kitchen Equipment?
- ⅓ cup Almond Butter
- 1 tablespoon Coconut Oil
- ½ cup Sugar-free Chocolate Chips
- 1 ¼ cup Sliced Almonds
- 1 tablespoon Chia Seeds
- Cover a large plate or chopping board with a piece of parchment paper. Place the plate in the freezer while you prepare the cookie batter.
- In a microwave-safe bowl, add almond butter, coconut oil, and sugar-free chocolate chips (or bars chopped into small pieces).
- Microwave in 30-second bursts, stirring between to prevent the almond butter from burning. It should take a maximum of 90 seconds to fully combine all your ingredients.
- If you don't have a microwave, place all the ingredients into a small saucepan. Place under medium heat and stir all the time until the chocolate has melted and all the ingredients are combined.
- Stir in the sliced almonds and chia seeds. You want to fully cover the almonds and seeds with the chocolate mixture.
- Remove the plate from the freezer.
- Scoop some cookie batter, then place the batter onto the prepared cold plate covered with parchment paper. As the plate is cold, the cookie shouldn't expand too much, and the base should quickly harden. Leave a one-thumb space between each cookie just in case they expand slightly. Repeat until no more batter is left. You should be able to form 10 bite-size cookies.
- Place the plate back in the freezer for 10 minutes or until the chocolate is firm and set.
Storage, freezing, make-ahead snack
- Store your cookies in an airtight container in the fridge for up to 3 weeks. They are crunchier if stored in the fridge.
- You can triple the recipe to meal prep your snack for the week and freeze these cookies in a zip-lock bag for later. Defrost for 3-4 hours before eating.
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Preparation:5 Ingredients Or LessUnder 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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I loved these! I made them using Lily’s sugar free chocolate chips instead of Choc Zero. They reminded me of extra almond Almond Joy without the coconuts.The chia seeds give extra crunch. I will definitely make these again.
I have not made this recipe yet, but I printed it out and plan on it later! It looks fabulous.
I just want to say Thank you for making your recipe easy to print!….thanks for sharing some great recipes!
I’m pretty sure I have left a review before. But I made a little change that I thought improved the method of assembling these. First, i use unsweetened peanut butter, goes great with the chocolate. When they’re all mixed together snd ready to drop onto a waxed paper lined chilled plate, i nixed the plate chilling and chilled the mixture for a few minutes. This gives it time for everything to come together better without being hardened. Spoon the slightly chilled portions onto waxed paper and refrigerate or freeze till firm. I actually store mine in the freezer. Great recipe. Love the crunchy chia in there. I’ve made them several time.
Hi is there a replacement for chia seeds if none in hand?
Those are optional, try the recipe without it should work pefectly 🙂 Enjoy ! XOXO Carine
Simply scrumptious! A friend posted this on Facebook, and I finally made them. Had everything to make them. Awesome keto sweet treat. I hope you have an Instagram acct, bc I’m going to post a nice picture in a while and tag you. Thx! A new crunchy sweet treat is always enjoyable on this regimen.
Yes sure come with me on Instagram ! I can’t wait to see your pictures of those lovely no bake cookies! Talk to you soon. XOXO Carine
The cookies are delicious! I’m thinking there must be a mistake in the nutrition facts. 141 cal for 1 g of cookie? Wow! Should it be 10 g or 100g Or better yet 1000 g? ????
Of course it is for 1 cookie ! It was an IT it is fixed now. Thanks for noticing this for me. XOXO Carine.
Your directions were clear and easy. Turned out well. Best thing was there were no pop-ups or distractions on your site. RESPECT. For that it makes me want to follow you. Thank you.
You are welcome ! It is all about passion and love of healthy low carb food here. Enjoy the blog, XOXO Carine.
Loved them and so easy to make!
Thank you !