Easy No-Bake Keto Cookies (Chocolate Peanut Butter Coconut Recipe)
Make these easy no-bake keto cookies in under 20 minutes! A low-carb, chocolate-peanut butter treat made with shredded coconut — no oven required.
Ingredients
- 2 tbsp unsalted butter
- ⅔ cup natural chunky peanut butter (or any nut butter)
- 1 cup unsweetened shredded coconut
- 1 tbsp unsweetened cocoa powder
- 4 drops liquid vanilla stevia (or 1–2 tsp erythritol, monk fruit, or sweetener of choice)
Optional Add-ins:
- 2 tbsp sugar-free chocolate chips
- 1 tbsp chopped pecans or walnuts
- A pinch of sea salt for that sweet-salty finish
Instructions
- Melt the base: In a microwave-safe bowl, melt the butter (about 20 seconds). Stir in peanut butter and cocoa powder until smooth and glossy.
- Mix it all together: Add shredded coconut and sweetener. Stir well until every flake of coconut is coated in chocolatey goodness.
- Form the cookies: Scoop out tablespoon-sized portions onto parchment paper. Flatten slightly if you want more “cookie” shape, or leave them rustic and round.
- Freeze to set: Place the sheet in your freezer for about 15 minutes. Once firm, separate each cookie with small pieces of parchment and transfer to an airtight container or bag.
- Store & enjoy: Keep them in the fridge for up to 2 weeks or freezer for up to 2 months. Serve cold for the best texture.