These Keto No Bake Peanut Butter Cookies are just one net carb each and can be made with just 10 minutes of prep! This is the ultimate easy low carb keto dessert!
The base for these Keto No Bake Peanut Butter Cookies is coconut oil, peanut butter, keto friendly sweetener, and cinnamon. It creates a smooth and sweet peanut butter flavor that melts in your mouth. Instead of oats the filling is a mixture of unsweetened coconut flakes and hemp seeds. I think you will be surprised how well the coconut flakes and hemp seeds substitute for oats. Neither one has a very strong flavor, but they keep their texture or “bite” well so they work well as a low carb oat substitute.
How many net carbs for each Keto No Bake Cookie?
Each Keto No Bake Peanut Butter Cookie is just one net carb! For this recipe I use a mini silicone muffin pan to keep these cookies uniform. I prefer the mini muffin size because it is just the right size to satisfy my sweet tooth and keeps the carbs at a minimum. In the mini muffin pan this makes 48 small cookies and they come in at 1 net carb each. I store them in the freezer and 48 cookies takes a while to eat so these are perfect for keto meal prep!
- 3/4 cup coconut oil
- 3/4 cup creamy low carb peanut butter or almond butter
- 1 cup swerve sweetener (brown sugar or granular)
- 1/2 teaspoon cinnamon
- 1 1/2 cup UNSWEETENED coconut flakes
- 2 tablespoons hulled hemp seeds, also called hemp hearts (you can use an extra 2 tablespoons of coconut flakes if you don’t have this. I like the mixed texture and it adds a bit of fiber)
- sea salt for topping (optional)
In a medium size sauce pan combine the coconut oil and the peanut butter over medium low heat.
As the mixture begins to melt stir until well combined.
Stir in the sweetener and cinnamon.
Increase heat to medium or just over medium and slowly bring the mixture to a simmer.
When the mixture is simmering and the sweetener has completely melted (your fudge mixture should be smooth with no visible granulars) remove from heat and stir in the coconut flakes and the hemp seeds.
Set aside and allow mixture to cool slightly.
Carefully spoon into silicone mini muffin tins until 3/4 full.
Sprinkle with sea salt if desired.
Freeze for 15 minutes until set. Remove from tins and store in an air tight container in the freezer.