Low-Carb Peanut Butter Chocolate No-Bake Cookies Recipe

Craving something sweet but want to stay on track with your low-carb lifestyle? These Low-Carb Peanut Butter Chocolate No-Bake Cookies are a perfect solution. Made with natural ingredients and no added sugar, they’re quick to prepare and don’t require any baking. Ideal for a snack or dessert, these cookies satisfy your cravings without derailing your goals.

What Are Low-Carb Peanut Butter Chocolate No-Bake Cookies?

These no-bake cookies are a delightful combination of peanut butter, cocoa, and coconut, creating a rich and satisfying treat. The use of low-carb sweeteners like erythritol ensures they’re keto-friendly while the shredded coconut and optional nuts add texture and flavor. Perfect for busy days, these cookies are ready in under an hour and require no oven time.

Why You’ll Love This Recipe

• Quick and Easy: No baking required, ready in just 30 minutes of chill time.
• Low-Carb and Keto-Friendly: Sweetened with erythritol and made with natural, low-carb ingredients.
• Customizable: Add your favorite nuts or skip them for a nut-free option.
• Perfect for Meal Prep: Make a batch ahead and enjoy all week.

Ingredients

• ½ cup (120g) natural peanut butter (no sugar added)
• ¼ cup (25g) unsweetened cocoa powder
• ¼ cup (60ml) coconut oil, melted
• 2 tbsp (20g) powdered erythritol or your preferred low-carb sweetener
• 1 tsp (5ml) vanilla extract
• ½ cup (40g) unsweetened shredded coconut
• ¼ cup (30g) chopped nuts (optional)

Step-by-Step Instructions

Mixing the Ingredients

1. In a large mixing bowl, combine the peanut butter, unsweetened cocoa powder, melted coconut oil, powdered erythritol, and vanilla extract. Stir until the mixture is smooth and well-combined.

Adding Texture

2. Fold in the shredded coconut and chopped nuts (if using) until evenly distributed throughout the mixture.

Forming the Cookies

3. Scoop tablespoon-sized portions of the mixture onto a parchment-lined baking sheet. Flatten each portion slightly with the back of a spoon to shape into cookies.

Chilling to Set

4. Refrigerate the cookies for 30 minutes or until they are firm to the touch.

Serving Suggestions

• Pair with a hot cup of coffee or tea for an afternoon treat.
• Serve as a guilt-free dessert after dinner.

Storing and Freezing

Storage Tips

• Store the cookies in an airtight container in the refrigerator for up to one week.

Freezing Instructions

• Place the cookies in a single layer in a freezer-safe container. Separate layers with parchment paper to prevent sticking. Freeze for up to three months. When ready to eat, thaw in the refrigerator for a few hours.

Recipe Variations

• Nut-Free Option: Omit the chopped nuts and use sunflower seed butter instead of peanut butter.
• Dairy-Free Option: Ensure your low-carb sweetener is dairy-free.
• Extra Crunchy: Add a tablespoon of chia seeds or hemp hearts for added texture.
• Chocolate Drizzle: Melt some sugar-free chocolate chips and drizzle over the cookies before refrigerating.

FAQs

Can I use almond butter instead of peanut butter?

Yes, almond butter works perfectly and gives a slightly different flavor.

What’s the best way to melt coconut oil?

Place the coconut oil in a microwave-safe bowl and heat in 10-second intervals until fully melted.

Can I skip the shredded coconut?

Yes, but you may need to adjust the consistency by adding a bit more cocoa powder or nuts to keep the mixture firm.

These Low-Carb Peanut Butter Chocolate No-Bake Cookies are a simple, satisfying treat that fits seamlessly into a low-carb or keto lifestyle. With minimal prep and maximum flavor, they’re perfect for curbing sweet cravings while sticking to your health goals. Give them a try and let us know how you customized your batch!

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