Line parchment paper on one or two plates. Make sure the plates fit in your freezer as you must freeze these cookies to set. You may need more plates depending on your plate size. Set aside.
In a large mixing bowl, add all the dry ingredients EXCEPT the sugar-free sweetener (erythritol).
Stir to combine. Set aside.
In another mixing bowl, add peanut butter, coconut oil, vanilla, and erythritol. Microwave by 30 seconds bursts, stirring in between. Repeat until the coconut oil is fully melted and all the ingredients are combined. It should not take more than 1 minute 30 seconds.
If you don't have a microwave available, bring the ingredients into a small saucepan, warm under medium heat, stirring all the time until it forms a consistent mixture.
Stir in the peanut butter mixture onto the dry ingredients. Make sure the liquid covers all the dry ingredients, the batter will be quite wet and that's what you want.
Scoop out some cookie dough onto the prepared plate covered with parchment paper. You should be able to divide the batter into 12 large cookies.
Spread the dough with the back of a spoon to form a cookie shape.
Freeze for 20 minutes, until the cookies are hard. Meanwhile, prepare the chocolate glazing.
In a mixing bowl add the sugar-free chocolate chips, coconut cream, and stevia drops. Microwave by 30 seconds bursts as you did before until the chocolate is fully melted. It will create a slightly thick chocolate cream.
Remove the cookies from the freezer.
Scoop out some chocolate glazing in the middle of each cookie and spread with the back of the spoon. Repeat for each cookie, until no more glazing left.
Decorate each no-bake keto cookie by adding walnut halves in the center.
Return to the freezer for 2-3 minutes to set the glazing. Enjoy your no-bake cookies!
Storage: They must be stored in an airtight container in the fridge, or they will soften even melt during summer. Store up to 3-4 weeks in the fridge. You can also freeze these cookies and defrost them for 1 hour before eating.