Easy No-Bake Keto Cookies
These rich, fudgy no-bake keto cookies come together in just minutes and satisfy every chocolate craving while keeping carbs low.
Ingredients
- 1 cup superfine almond flour
- 1/2 cup unsweetened Dutch-processed cocoa powder
- 1/3 cup granulated or powdered erythritol
- 1/2 cup natural peanut butter room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Prepare Workspace: Line a baking sheet with parchment paper and gather all ingredients.
- Combine Dry Ingredients: In a medium bowl, whisk together almond flour, cocoa powder, and erythritol until evenly mixed.
- Add Wet Ingredients: Stir in peanut butter, vanilla extract, and salt.
- Mix Dough: Stir vigorously until a cohesive dough forms, about 2–3 minutes. The dough should hold together when pressed.
- Shape Cookies: Divide dough into 12 portions. Roll each into a ball, then flatten into discs about 2 inches wide.
- Chill: Place cookies on the prepared baking sheet. Refrigerate at least 30 minutes until firm (or freeze 15 minutes for quicker setting).
Notes
Texture Fix: If dough is too dry, add peanut butter 1 teaspoon at a time. If too wet, sprinkle in almond flour gradually. Variations: Swap peanut butter for almond or sunflower seed butter, or stir in sugar-free chocolate chips, chopped nuts, or unsweetened coconut. Storage: Store in an airtight container in the fridge up to 1 week or freeze up to 3 months. Serving Tip: Pairs beautifully with keto ice cream, bulletproof coffee, or fresh berries.
