Indulge in a sweet and chocolatey craving with these keto-friendly no-bake cookies. Combining the richness of chocolate and peanut butter, these treats are perfect for those following a low-carb lifestyle.
Ingredients needed:
Unsalted Butter: Use unsalted butter to control the salt content.
Erythritol: A keto-friendly sweetener to replace granulated sugar.
Heavy Cream: A low-carb alternative to milk, providing richness and creaminess.
Cocoa Powder: Unsweetened cocoa powder for deep chocolate flavor.
Creamy Peanut Butter: Ensure it’s sugar-free to keep it keto-friendly.
Vanilla Extract: Use 100% pure vanilla extract.
Kosher Salt: Enhances the overall flavor.
Almond Flour: A low-carb alternative to oats.
Harmonizing Add-In Ideas:
Feel free to experiment with additional ingredients based on your preferences:
Chopped Nuts: Pecans or walnuts for added crunch.
Unsweetened Shredded Coconut: Adds texture and flavor.
Chia Seeds: Boosts fiber content.
Making the Masterpiece:
Prep: Line two baking sheets with silicone mats or parchment paper.
Heat the Mixture: In a saucepan over medium heat, combine heavy cream, butter, erythritol, and cocoa powder. Stir and bring the mixture to a rolling boil, cooking for 1 minute before removing it from the heat.
Finish the Dough: Stir in the creamy peanut butter, vanilla extract, and salt until smooth. Fold in the almond flour.
Make the Cookies: Drop spoonfuls of the dough onto the prepared baking sheets. Let the cookies set at room temperature until firm, about 20-30 minutes.
Exploring Variations:
Chunky Butter: Use chunky peanut butter for extra texture.
Different Nut Butters: Substitute with almond or cashew butter.
Sea Salt: Sprinkle with flaky sea salt for a sophisticated touch.
Tips to Success:
Set a Timer: Ensure the mixture boils for exactly one minute to achieve the perfect texture.
Scoop Immediately: Quickly scoop the dough onto the baking sheets once ready.
Uniformity: Use a cookie scoop for uniform size and shape.
Storage and Freezing Info:
At Room Temperature: Store in an airtight container for up to 5 days.
In the Fridge: Extend their shelf life by refrigerating them for up to 2 weeks.
Freeze for Later: Freeze in an airtight container or freezer-safe bag for up to 3 months.
Recipe FAQ:
Why Are My No-Bake Cookies Sticky/Gooey or Dry/Crumbly?
The one-minute boil is crucial. Adjust for variables like stove temperature and humidity to get the perfect texture.
Can This Recipe Be Frozen?
Absolutely. Freeze these cookies in an airtight container for up to 6 months.
KETO CHOCOLATE PEANUT BUTTER NO BAKE COOKIES
150
kcalEmbark on a swift journey to create these classic no-bake cookies, seamlessly blending the richness of chocolate, the creaminess of peanut butter, and the wholesome goodness of almond flour.
Ingredients
1/2 cup unsalted butter, cut into tablespoon pieces
1 cup erythritol
1/2 cup heavy cream
1/4 cup unsweetened cocoa powder
1/2 cup creamy peanut butter (sugar-free)
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
2 cups almond flour
Directions
- Prep: Line two large baking sheets with parchment paper or silicone baking mats.
- Mingle the Flavors: In a medium saucepan, combine butter, erythritol, heavy cream, and cocoa powder. Over medium heat, bring to a rolling boil, stirring occasionally. Boil for one minute.
- Add the Essence: Remove from heat and stir in peanut butter, vanilla, and salt until smooth. Fold in the almond flour.
- Form the Symphony: Drop spoonfuls of the mixture (about 2 tablespoons per cookie) onto the prepared baking sheets. Let them cool and harden at room temperature for 20-30 minutes.
Notes
- Storage Magic: Store in an airtight container for up to 3 to 4 days on the counter or in the fridge.
Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 5g
- Protein: 4g
- Fat: 13g
- Fiber: 2g
- Sugar: 1g
