Chocolate Peanut Butter Keto No Bake Freezer Cookies

Loaded with toasted almonds, peanut butter and chocolate, these Keto No Bake Cookies are stored in the freezer, perfect for summer, and are crazy delicious! They are fast to make, ultra fudgy with the perfect amount of toasty goodness, plus come in at under 2 g net carbs per cookie!

This post was originally published August 18, 2018 and has been updated with fresh content and images, though the recipe remains perfectly the same.

You know, there are times when you just need a dang cookie. AmIright?These amazing Keto No Bake Cookies have got it goin’ on! They are really easy to make and you don’t even have to turn the oven on – perfect for hot summer days, especially because they can help to cool you down once you’ve got them stored in the freezer.

These Keto No Bake Cookies were inspired from my Gramma’s recipe. I changed the white sugar in her recipe to a mix of golden monk fruit sweetener and sugar free maple syrup, and replaced the oats with roasted sliced almonds. I was surprised at how well they turned out and have been in love ever since!

Why it works

1. As if cookies aren’t delicious enough on their own, these Keto No Bake Cookies go above and beyond your standard cookie. They have the perfect amount of crunchy, toasty, salty and fudgy. So Delicious. So. Dang. Delicious!
2. Other than the time it takes for these beauties to firm up in the freezer, they are very fast to make and super duper easy!
3. Do you know how many net carbs your average cookie has? I’ve seen anywhere from 15 – 30g net carbs. Per cookie! These Keto No Bake Cookies come in just under 2g net carbs per cookie!

Ingredients

Peanut Butter – We use organic peanut butter without additives in this recipe. Well, in life. Do you like peanut butter laced with chemicals? No? Me neither. Not only do you get clean, healthy peanuts when you buy organic, but you also get peanut butter that hasn’t been loaded with sugar and other additives. Go organic!

Golden Monk Fruit Sweetener – My absolute favourite sweetener, I use Lakanto’s Golden Monk Fruit Sweetener any time I am replacing brown sugar. Sukrin Gold is my second choice if you can’t find Lakanto’s.

Sugar Free Maple Syrup – I use Lakanto’s Maple Syrup which has been sweetened with monk fruit, a much healthier sweetener than most sugar free syrups you can find on the shelf.

Roasted Sliced Almonds – roasting your sliced almonds is a must in this recipe for flavour and texture. Never done it before? Read further down the post to learn how!

How to make Keto No Bake Cookies

Melt butter in a medium sauce pan on medium-low heat. Add peanut butter, heavy cream, maple syrup, golden monk fruit sweetener and cocoa powder. Whisk until fully combined. Continue to heat the mixture on medium-low until it just comes to a low simmer. Do not allow it to boil.

Remove from the heat and whisk in the vanilla and sea salt. Stir in the roasted sliced almonds and mix well.

Set up two baking sheets with wax paper. Drop the batter by spoonfuls onto the prepared baking sheets, 8 cookies per sheet, for a total of 16 Keto No Bake Cookies.

Place the baking sheets into the freezer and allow the Keto No Bake Cookies to set for at least an hour before diving in!

Expert Tips

1. Store your Keto No Bake Cookies in the freezer. No need to thaw them to enjoy!
2. Make sure you roast your sliced almonds! Don’t skip this step, otherwise your Keto No Bake Cookies will be lacking in flavour and texture.
3. For many health reasons, use organic, additive free peanut butter.
4. It is important to be patient when heating your ingredients. If they heat up too fast or boil, you run the risk of the batter separating.

How to roast almonds

The almonds used for this recipe must be sliced, not slivered or whole, to create the most perfect cookie texture! You can find them at most grocery stores in the bulk section. Roasted almonds are essential for this cookie recipe for a couple of reasons. They give the cookies a beautiful toasty flavour and also add an extra crunch.

Roasting almonds in the oven is super easy! I like to make a huge batch to keep in my cupboard so I can easily top salads or for when I want a quick snack. I use a non stick baking mat or parchment paper on top of a baking sheet, (mostly to make it super easy to dump the roasted almonds into my storage jar once cooled) spread the sliced almonds out evenly and roast for 6 minutes at 350° until the edges have turned golden. Keep an eye on those almonds because they can burn very quickly.

If you don’t want to turn on the oven, you can add a tsp of butter to a skillet on medium-low heat, add the sliced almonds and cook until they are golden brown. Stir them often to avoid burning- it can happen quickly!  

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