Keto No Bake Cookies (Coconut Chocolate)

Keto No Bake Cookies

Keto No Bake Cookies (Coconut Chocolate)

Ingredients

  • 1 1/3 cup (80g) unsweetened dry coconut shreds (must be finely shredded, about 1/8-inch wide shreds)
  • 1/2 cup (72g) confectioners swerve sweetener
  • 1/4 cup (64g) plain creamy peanut butter (sometimes labeled natural: only peanuts and salt in the ingredients)
  • 1/4 cup (60g) heavy whipping cream
  • 1/4 cup (24g) unsweetened cocoa powder (I use Hersheys Special Dark dutched cocoa)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare a tray lined with parchment paper or wax paper, large enough for 12 cookies in a single layer. Set aside.
  2. In a saucepan, add swerve, peanut butter, heavy cream, cocoa powder, and vanilla. Don’t add the coconut yet. A nonstick pan is best because it allows the dough to form easily, but I’ve also used stainless steel – it will require a bit more work since some ingredients will stick to the pan.

  3. Place the pan over medium-low heat, and use a stiff utensil to constantly stir until it forms a thick and smooth chocolate dough, about 2 minutes.
  4. Turn off the heat. Stir in the shredded coconut, working it into the dough until incorporated and well-distributed. If easier, you can use your hands to knead them in.

  5. Form the dough into 12 equal-sized balls (about 1.5 inches in diameter) and spread them out on the prepared lined tray. Use a spatula to press down on each ball to form a cookie about 2 to 2.5 inches in diameter.
  6. Refrigerate until fully hardened, about 2 hours. Serve cold, and store any leftovers in the refrigerator.

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