Keto No Bake Cookies (Sugar Free, Easy) Recipe
Introduction
If you’re looking for a quick and easy keto-friendly treat, these no bake cookies are perfect. Made without added sugar and packed with rich chocolate and crunchy almonds, they satisfy your sweet tooth without the guilt.
Ingredients
- 1/2 cup Besti Powdered Monk Fruit Allulose Blend
- 3 tbsp Dutch processed cocoa powder
- 1/4 tsp Sea salt
- 2/3 cup ChocZero Keto Cookie Butter Spread (pour off any oil on top, if any)
- 1/2 tsp Vanilla extract
- 1 cup Almonds (coarsely chopped)
- 2 tbsp Sugar-free dark chocolate chips (optional)
Instructions
- Step 1: In a food processor, pulse together the monk fruit sweetener, cocoa powder, and sea salt until the mixture is uniform.
- Step 2: Add the cookie butter and vanilla extract. Process until the mixture is smooth and slightly glossy, scraping down the sides and bottom as needed. Adjust sweetness to taste if desired. The dough should be dense but stick together when pressed. If it’s too crumbly, add a bit more cookie butter.
- Step 3: Pulse in the chopped almonds just until combined. Avoid overmixing to keep almond pieces for crunch. If the almonds are chopped well but unevenly mixed, remove the blade and fold them in with a spatula.
- Step 4: Line a cookie sheet with parchment paper. Use a cookie scoop to portion the dough, pressing it firmly into the scoop before releasing onto the sheet. Flatten each cookie to your preferred thickness. If using, press the sugar-free chocolate chips into the tops of the cookies.
- Step 5: Refrigerate the cookies for at least 30 minutes to firm up. Store them in the fridge and enjoy chilled, as they become soft and sticky at room temperature.
Tips & Variations
- For extra crunch, toast the almonds lightly before chopping and mixing.
- If you don’t have keto cookie butter, smooth peanut or almond butter can be substituted but may change texture slightly.
- Feel free to add a pinch of cinnamon or espresso powder for a flavor twist.
Storage
Store the cookies in an airtight container in the refrigerator for up to one week. They are best enjoyed cold, as they soften and become sticky at room temperature. To serve after chilling, let them sit for a few minutes to take the chill off, if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without a food processor?
While a food processor helps to blend the ingredients smoothly, you can mix by hand using a sturdy bowl and spoon. Be sure to chop the almonds finely and mix thoroughly to combine the ingredients well.
Are these cookies suitable for a strict keto diet?
Yes, these cookies use keto-approved sweeteners and ingredients low in carbs, making them a good option for a strict keto diet when eaten in moderation.
Print
Keto No Bake Cookies (Sugar Free, Easy) Recipe
- Total Time: 40 minutes
- Yield: 12 cookies 1x
- Diet: Diabetic
Description
Delicious and easy Keto No Bake Cookies made with a sugar-free monk fruit sweetener blend, rich Dutch cocoa powder, and crunchy almonds. Perfect for a quick low-carb treat that requires no baking and can be ready in under an hour.
Ingredients
Dry Ingredients
- 1/2 cup Besti Powdered Monk Fruit Allulose Blend
- 3 tbsp Dutch processed cocoa powder
- 1/4 tsp Sea salt
Wet Ingredients
- 2/3 cup ChocZero Keto Cookie Butter Spread (pour off any oil on top, if any)
- 1/2 tsp Vanilla extract
Add-ins
- 1 cup Almonds (coarsely chopped)
- 2 tbsp Sugar-free dark chocolate chips (optional)
Instructions
- Combine Dry Ingredients: In a food processor, pulse together the Besti monk fruit blend, Dutch processed cocoa powder, and sea salt until the mixture is uniform.
- Add Wet Ingredients: Add the ChocZero Keto Cookie Butter Spread and vanilla extract to the food processor. Process until the mixture is smooth and slightly glossy, scraping down the sides and bottom to incorporate all dry ingredients. The dough should be dense but stick together when pressed. Adjust sweetness by adding more sweetener if desired. Add more cookie butter if dough is crumbly.
- Mix in Almonds: Pulse in the chopped almonds just until combined to maintain crunchy pieces. If the almonds are well chopped but unevenly distributed, remove the blade and fold them in with a spatula to evenly incorporate.
- Shape Cookies: Line a cookie sheet with parchment paper. Use a cookie scoop to portion dough, firmly press it into the scoop to compact, then release onto the prepared cookie sheet. Use a spoon to flatten each cookie to preferred thickness. If using, press sugar-free dark chocolate chips into the tops of the cookies.
- Chill: Refrigerate the cookies for at least 30 minutes to firm up so they hold their shape. Store the cookies in the refrigerator and enjoy them cold. Note that the cookies get soft and sticky at room temperature.
Notes
- Pour off any oil from the top of the Keto Cookie Butter Spread for best consistency.
- Do not overprocess the almonds to maintain crunchy texture.
- Cookies are best served cold; they become soft and sticky if left at room temperature for too long.
- Optional dark chocolate chips add extra flavor and texture.
- Adjust sweetness to taste by adding more powdered monk fruit blend if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Keto no bake cookies, sugar free cookies, keto dessert, low carb cookies, diabetic friendly dessert, no bake chocolate cookies, almond cookies
