Name: No-Bake Keto Cookies Recipe
Prep time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tbsp butter; 2/3 cup natural chunky peanut butter (or any nut butter); 1 cup unsweetened shredded coconut; 1 tbsp cocoa powder; 4 drops liquid vanilla stevia (or liquid sweetener of choice)

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Introduction

If you’re craving a quick and easy keto-friendly dessert, these no-bake cookies are the perfect treat. Made with shredded coconut, peanut butter, and cocoa powder, they offer a delicious low carb option that’s ready in under 20 minutes without turning on your oven.

The image shows two parts: on the left, a clear glass bowl filled with smooth, thick chocolate mixture and a spoon resting inside it, next to a container of Hershey's cocoa powder and a small purple measuring cup filled with white shredded coconut, all set on a white marbled surface with a blue and white striped cloth nearby; on the right, several mounds of a sticky chocolate and coconut mixture with a rough texture are placed in rows on white parchment paper, each mound showing strands of coconut lightly coated and giving them a chunky, uneven shape. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter
2/3 cup natural chunky peanut butter (or any nut butter)

1 cup unsweetened shredded coconut
1 tbsp cocoa powder

4 drops liquid vanilla stevia (or liquid sweetener of choice)

Instructions

Step 1: In a microwave-safe bowl, melt the butter until fully liquid.

Step 2: Stir in the peanut butter and cocoa powder until the mixture is smooth and well combined.
Step 3: Add the shredded coconut and vanilla stevia, then mix everything together thoroughly.
Step 4: Scoop tablespoon-sized portions onto a parchment-lined sheet pan or any flat dish that fits in your freezer.

Step 5: Freeze the cookies for about 15 minutes until firm.
Step 6: Cut the parchment paper between the cookies to keep them separated, then store them in a sealed container or bag in the refrigerator.

Tips & Variations

Try adding chopped nuts, flaxseed, or sugar-free chocolate chips to the mixture for extra texture and flavor.

Use any natural nut butter you prefer, such as almond or cashew, to mix up the taste.
The vanilla stevia adds sweetness without a bitter aftertaste—perfect for keto desserts.

Storage

Store the cookies in a sealed container or Ziploc bag in the refrigerator. To prevent them from sticking together, keep each cookie separated by small squares of parchment paper. They stay fresh for up to two weeks and can be enjoyed cold straight from the fridge.

How to Serve

The image shows two parts: on the left, a clear glass bowl filled with smooth, dark brown chocolate mixture sits on a wooden surface with a spoon stirring inside, next to a purple cup densely packed with white shredded coconut and a Hershey's cocoa container partially visible placed on a blue and white striped cloth. On the right, several small mounds of chocolate coconut cookies with a rough, stringy texture are placed on white parchment paper on a white marbled surface, each cookie having irregular shapes and a rich brown color with visible coconut strands. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of vanilla stevia?

Yes, you can substitute with any low carb liquid sweetener that you prefer. Just use a small amount to avoid altering the texture of the cookies.

Do these cookies need to be refrigerated?

Yes, keeping these cookies refrigerated helps them maintain their shape and texture since they contain ingredients that are soft at room temperature.