These keto no bake peanut butter cookies are perfect when you want something sweet but don’t want to turn on your oven.
They’re made with just a few simple ingredients that you probably already have in your kitchen right now. The best part is that they take less than 10 minutes to put together, and then the freezer does all the work for you.
I love making these cookies because they satisfy my sweet tooth without kicking me out of ketosis. The combination of natural peanut butter and coconut flour creates the perfect cookie texture, while the sugar-free chocolate coating makes them feel like a real treat.
You won’t believe how much they taste like regular cookies, but without all the carbs and sugar that come with traditional recipes.
These cookies store really well in the freezer, so you can make a big batch and have them ready whenever a craving hits.
👍 Why You’ll Love This Recipe
Only 5 Ingredients Total: The entire recipe uses just five simple ingredients that you can find at any grocery store. The cookie base only needs three ingredients, and the chocolate coating adds just two more.
Perfect Keto Macros: Each cookie fits perfectly into your daily keto macros with high fat content from the peanut butter and coconut oil, moderate protein, and very low carbs.
Freezes Beautifully: These cookies actually get better when frozen and can be stored for weeks without losing their flavor or texture. Unlike some desserts that get freezer burn or weird textures when frozen, these maintain their perfect consistency.
✨ Recipe Ingredients
- 1 cup Natural Peanut Butter
- 1/4 cup granulated sweetener
- 1/2 cup Coconut Flour
For The Coating
- 1/2 cup Sugar Free Chocolate Chips – I recommend these (amazon)
- 1/2 tablespoon coconut oil
👨🍳 How To Make
Follow this easy recipe:
Step 1
Add the peanut butter, sweetener, and coconut flour to a medium bowl. Mix them well using a fork – this will take a minute or two until the dough forms.
Step 2
Form balls from the dough and place them on a baking sheet lined with parchment paper.
Step 3
Flatten each one to create the cookie shape.
Step 4
Freeze for at least one hour.
Step 5
Now for the fun part – melt the chocolate chips with the coconut oil (I use the microwave at 20-second intervals, mixing all the time).
Dip each cookie into the melted chocolate and then place on parchment paper. Freeze for 20 minutes and then serve. Enjoy!
💡Tips
1. Mix Until the Dough Holds Together
The dough might look crumbly at first, but keep mixing with your fork for a full minute or two until it starts to come together into a cohesive ball. Coconut flour absorbs moisture differently than regular flour, so it takes a little time for everything to bind properly.
You’ll know the dough is ready when you can squeeze a handful and it stays together without crumbling apart.
If the dough still seems too dry and won’t hold together after mixing for two minutes, add a tiny bit more peanut butter, about a teaspoon at a time, until it reaches the right consistency.
The finished dough should feel slightly sticky but not wet, and you should be able to roll it into balls without it falling apart in your hands.
2. Freeze Long Enough Before Dipping
The full hour of freezing time is really important before you add the chocolate coating. If the cookies aren’t frozen solid, they’ll start to melt and fall apart when you dip them in the warm chocolate.
Test one cookie after an hour by gently touching it – it should feel completely firm and cold throughout. If it still feels soft in the middle, give them another 15-30 minutes in the freezer.
When the cookies are properly frozen, they’ll hold their shape perfectly when dipped and the chocolate will set quickly on the cold surface. This creates that nice crisp chocolate shell that makes these cookies so special.
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FAQ
Can I use any type of peanut butter for this recipe?
You should use natural peanut butter that only has peanuts and maybe salt in the ingredients. Avoid peanut butters that have added sugar, corn syrup, or other sweeteners because these will add extra carbs and might make your cookies too sweet.
The natural kind works best because it has a thicker consistency that helps hold the cookies together.
Keto No Bake Peanut Butter Cookies
Print RecipeIngredients
- 1 cup Natural Peanut Butter
- 1/4 cup granulated sweetener
- 1/2 cup Coconut Flour
For The Coating
- 1/2 cup Sugar Free Chocolate Chips I recommend these (amazon)
- 1/2 tablespoon coconut oil
Instructions
- Add the peanut butter, sweetener, and coconut flour to a medium bowl. Mix them well using a fork – this will take a minute or two until the dough forms.
- Form balls from the dough and place them on a baking sheet lined with parchment paper.
- Flatten each one to create the cookie shape.
- Freeze for at least one hour.
- Now for the fun part – melt the chocolate chips with the coconut oil (I use the microwave at 20-second intervals, mixing all the time).Dip each cookie into the melted chocolate and then place on parchment paper. Freeze for 20 minutes and then serve. Enjoy!