Keto No Bake Cookies
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 162.8
- Total Fat: 14.1 g
- Cholesterol: 0.9 mg
- Sodium: 47.3 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 2.2 g
- Protein: 4.8 g
View full nutritional breakdown of Keto No Bake Cookies calories by ingredient
Introduction
These keto no bake cookies are made with peanut butter. There is a lot of debate about whether or not peanuts and peanut butter are actually keto approved. Here is the short story on that – the keto diet eliminates legumes. A peanut is technically a legume.However, they do not affect the blood sugar as traditional legumes do. Using an all natural peanut butter will give a higher fiber count with lower sugar. Thus, less carbs.
If you eat 100% strict keto or Paleo keto, you can skip the peanut butter and use any nut butter you desire. These keto no bake cookies are made with peanut butter. There is a lot of debate about whether or not peanuts and peanut butter are actually keto approved. Here is the short story on that – the keto diet eliminates legumes. A peanut is technically a legume.
However, they do not affect the blood sugar as traditional legumes do. Using an all natural peanut butter will give a higher fiber count with lower sugar. Thus, less carbs.
If you eat 100% strict keto or Paleo keto, you can skip the peanut butter and use any nut butter you desire.
Number of Servings: 10
Ingredients
-
10.50 tbsp Simple Truth Organic Creamy Peanut Butter
16 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
1 tbsp Cocoa Powder, Nestle
15 gram Stevia in the Raw
30 grams Kerrygold Pure Irish Butter Unsalted
Directions
Ingredients
2 tablespoons real butter
2/3 cup all natural peanut butter (or your choice of nut butter)
1 cup unsweetened all natural shredded coconut
4 drops of vanilla stevia (or sweetener of your choice)
Note* if using a granulated sweetener add it to the butter when microwaving to melt.
1 tablespoon cocoa powder (optional)
Instructions
1. In a microwave safe dish, melt butter.
2. Stir in peanut butter until smooth. If you chose to make these with cocoa powder, add it now.
3. Add stevia and coconut. Mix well.
4. Scoop 3″ spoonfuls onto a sheet pan.
5. Freeze for 5-10 minutes.
6. Store in a sealed bag, refrigerated. If you do not store refrigerated they will be sticky.
Serving Size: makes 9 cookies
2 tablespoons real butter
2/3 cup all natural peanut butter (or your choice of nut butter)
1 cup unsweetened all natural shredded coconut
4 drops of vanilla stevia (or sweetener of your choice)
Note* if using a granulated sweetener add it to the butter when microwaving to melt.
1 tablespoon cocoa powder (optional)
Instructions
1. In a microwave safe dish, melt butter.
2. Stir in peanut butter until smooth. If you chose to make these with cocoa powder, add it now.
3. Add stevia and coconut. Mix well.
4. Scoop 3″ spoonfuls onto a sheet pan.
5. Freeze for 5-10 minutes.
6. Store in a sealed bag, refrigerated. If you do not store refrigerated they will be sticky.
Serving Size: makes 9 cookies
