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- 1 cup almond flour - 1/2 cup unsweetened shredded coconut - 1/2 cup creamy peanut butter or almond butter - 1/4 cup sugar-free maple syrup or monk fruit sweetener - 1/4 teaspoon pure vanilla extract - 1/4 cup sugar-free dark chocolate chips - 1/4 teaspoon sea salt When measuring ingredients, be precise. Use a dry measuring cup for almond flour and coconut. For sticky items like peanut butter, pack it into the cup to get the right amount. Use a liquid measuring cup for syrup and vanilla extract. This ensures your cookies turn out perfect every time. Always choose high-quality almond flour. It should be finely ground for the best texture. Look for unsweetened shredded coconut without additives. Fresh peanut butter or almond butter adds great flavor. Opt for sugar-free maple syrup sweetened with monk fruit for a healthier choice. For chocolate chips, check that they are sugar-free and made with cocoa. Good quality ingredients make a big difference in taste and texture. {{ingredient_image_2}} To start, grab a medium mixing bowl. First, add 1 cup of almond flour. Next, pour in 1/2 cup of unsweetened shredded coconut. Mix these two dry ingredients well. You want them to blend evenly. This will give your cookies a great base. Now, take a separate bowl for the wet ingredients. Add 1/2 cup of creamy peanut butter or almond butter. Then, pour in 1/4 cup of sugar-free maple syrup. Use a spatula or whisk to mix until it’s smooth. This step is key for a creamy texture. Once smooth, add 1/4 teaspoon of pure vanilla extract and 1/4 teaspoon of sea salt. Stir again until combined. Next, slowly fold the dry mixture into the wet one. Mix until you form a thick dough. Make sure there are no dry patches left. Then, gently fold in 1/4 cup of sugar-free dark chocolate chips. This adds a nice touch of sweetness. Now it’s time to shape your cookies. Use your hands to form small balls from the dough. You can also drop spoonfuls onto a parchment-lined baking sheet. Lightly flatten each portion to about 1/2 inch thick. This helps them hold their shape. Finally, place the baking sheet in the refrigerator. Let the cookies chill for at least 30 minutes. This step firms them up and enhances the crunch. Enjoy your cookies as a tasty snack! To get that ideal crunch in your keto no bake cookies, use fresh almond flour. Old flour can lead to a chewy texture. Mix the almond flour with shredded coconut well. This helps to create an even crunch. When shaping the cookies, make them slightly thinner. Thinner cookies will become crispier as they chill. One common mistake is not mixing the wet and dry ingredients well. If you skip this step, your cookies may not hold together. Another mistake is using too much peanut butter. Stick to the recipe for the right balance of flavors. Also, avoid using regular chocolate chips. Always choose sugar-free options to keep them keto-friendly. Store your leftover cookies in an airtight container. This keeps them fresh and crunchy. You can place parchment paper between layers to avoid sticking. Keep them in the fridge for up to a week. If you want to store them longer, freeze them. Just make sure they are well-wrapped to prevent freezer burn. Pro Tips Chill for Best Texture: Allow the cookies to chill longer than 30 minutes for an even firmer texture. This will help them hold their shape better. Customize Your Sweetener: Feel free to adjust the sweetness level by using more or less sugar-free maple syrup or monk fruit sweetener according to your taste preference. Experiment with Nut Butters: Try using different nut butters like cashew or hazelnut for a unique flavor twist in your cookies. Add Extra Crunch: For an added crunch, mix in some chopped nuts or seeds, such as walnuts or sunflower seeds, into the dough before forming the cookies. {{image_4}} You can swap almond butter for peanut butter. Both offer great taste. If you have nut allergies, try sunflower seed butter. It works well and adds a nice crunch too. Cashew butter is another option that gives a sweet flavor. Choose what fits your diet best. I often use sugar-free maple syrup, but you can try other sweeteners. Monk fruit sweetener is a great choice. It has no calories and is very sweet. If you prefer, you can use stevia or erythritol. Just adjust the amount to taste, since each has a different sweetness level. Want to boost the flavor? Add a pinch of cinnamon or nutmeg for warmth. You can also mix in some chopped nuts for extra crunch. If you love coconut, add more shredded coconut. A splash of almond or coconut extract can also enhance the taste. Get creative and find the flavors you enjoy most! Each cookie has about 100 calories. This can vary slightly based on the nut butter you choose. These cookies are low in carbs, making them great for a keto diet. - Total Fat: 8g - Protein: 3g - Carbohydrates: 5g - Fiber: 2g - Net Carbs: 3g The high fat content comes from the almond flour and nut butter. This gives you energy and keeps you full longer. - Almond Flour: It is low in carbs and high in healthy fats, making it great for keto. Almonds also provide vitamin E and magnesium. - Unsweetened Shredded Coconut: This adds fiber and helps with digestion. It also gives a nice texture. - Nut Butter: Peanut or almond butter has protein and healthy fats. This helps with muscle repair and overall health. - Sugar-Free Sweeteners: They keep the cookies sweet without adding sugar. This helps maintain stable blood sugar levels. - Dark Chocolate Chips: They offer antioxidants and can improve heart health. Just make sure they are sugar-free! These ingredients not only taste good but also bring health benefits. Enjoy these cookies while feeling good about what you eat! To make your cookies more chocolatey, add more chocolate chips. You can also melt some sugar-free chocolate and drizzle it on top. This gives the cookies a rich flavor. If you want a deeper taste, use cocoa powder. Just mix a few tablespoons into your dry ingredients. This will boost the chocolate flavor without adding many carbs. Yes, you can use other low-carb flours. Coconut flour is a good choice. Just remember it absorbs more moisture. Use about one-quarter of the amount of almond flour. You can also try sunflower seed flour for a nut-free option. Each flour has a unique flavor and texture. Experiment to find your favorite! These cookies can last up to a week in the fridge. Store them in an airtight container to keep them fresh. If you freeze them, they can last up to three months. Just thaw them in the fridge before eating. This way, you always have a tasty treat on hand! This blog post detailed everything you need to make great cookies. We covered the right mix of ingredients and precise measurements. I shared tips to ensure top-notch quality. You learned step-by-step instructions from prep to chilling. We explored how to achieve the perfect crunch and common pitfalls. Variations like nut butter swaps and sweetener options can enhance your cookies. Plus, I provided nutritional info and answers to FAQs. With this guide, you can bake with confidence and enjoy delicious results every time.

Crunchy Keto No Bake Cookies

Delicious and satisfying keto-friendly cookies that require no baking.
Print Recipe Pin Recipe
Course Dessert
Cuisine Keto
Servings 12
Calories 100 kcal

Ingredients
  

  • 1 cup almond flour
  • 0.5 cup unsweetened shredded coconut
  • 0.5 cup creamy peanut butter or almond butter
  • 0.25 cup sugar-free maple syrup or monk fruit sweetener
  • 0.25 teaspoon pure vanilla extract
  • 0.25 cup sugar-free dark chocolate chips
  • 0.25 teaspoon sea salt

Instructions
 

  • In a medium mixing bowl, combine the almond flour and shredded coconut. Stir the mixture until the two ingredients are evenly mixed and well combined.
  • In a separate bowl, add the creamy peanut butter (or almond butter) and sugar-free maple syrup. Mix thoroughly with a spatula or whisk until the mixture becomes smooth and homogeneous.
  • Pour in the pure vanilla extract and sprinkle the sea salt into the peanut butter mixture. Stir again until all ingredients are fully incorporated.
  • Gradually fold the almond flour and coconut mixture into the wet ingredients, mixing until a thick, cohesive dough forms. Make sure there are no dry patches remaining.
  • Gently fold in the sugar-free dark chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
  • Using your hands, form small balls from the dough, or drop spoonfuls onto a parchment-lined baking sheet. Lightly flatten each portion to create cookie shapes about 1/2 inch thick.
  • Place the baking sheet in the refrigerator, allowing the cookies to chill for at least 30 minutes or until they firm up.
  • Enjoy your crunchy keto no bake cookies as a delicious and satisfying snack or dessert at any time!

Notes

Arrange the cookies on a decorative serving plate. Drizzle melted sugar-free chocolate for an elegant touch.
Keyword cookies, keto, no-bake