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Whether it’s for breakfast, a snack, or a treat, you’ll always find a reason to pop one of these keto no bake cookies into your mouth! And you can feel totally great about it, because while they taste like a treat, these sugar-free no bake cookies are packed with macro-friendly ingredients like almonds and cocoa powder. They have a prep method and texture like peanut butter protein balls, but with added crunch and a chocolaty twist!
What sets these low carb no bake cookies apart is a delicious combo of keto friendly cookie butter spread and chocolate chips from ChocZero — absolute masters at creating sugar-free treats that taste rich and authentic. Since they contain no sugar, sugar alcohols, soy, or GMOs, I feel great making these cookies on repeat!
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Are No Bake Cookies Keto Friendly?
Most conventional no bake cookies are not suitable for a keto diet, as they contain sugar (or sugary alternatives like maple syrup), oats or oatmeal, milk, or nut butter with added ingredients that bump up the carbs. However, it’s easy to make no bake sugar-free cookies that taste just as satisfying and sweet!
One thing I don’t like about many no bake cookie recipes is that they turn out too soft. A soft cookie is nice, but I also like a little crunch. These cookies have the perfect balance of crunch and softness, which is why they are the best no bake keto cookies I’ve ever tried.
Why You’ll Love This Sugar-Free No Bake Cookies Recipe
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto no bake cookies without peanut butter, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- ChocZero Keto Cookie Butter Spread – Other low sugar no bake cookies use natural peanut butter, almond butter, cashew butter, or even sunflower seed butter, and these would work, but ChocZero’s nut-free spread makes the flavor of these no bake no sugar cookies mind-blowing! You can also easily substitute ChocZero’s white chocolate hazelnut spread or vegan dark cocoa hazelnut spread for a different (but equally delicious) taste. The cookie flavor in this spread is my top recommendation, though.
TIP: Drain any oil from the top of the spread, if there is oil present.
This will ensure that the cookies turn out firm enough.
- Cocoa Powder – For rich chocolate flavor. Use the highest-quality one you can for best flavor.
- Besti Powdered Monk Fruit Allulose Blend – My favorite sugar-free powdered sweetener that keeps this keto no bake cookies recipe from taking on a gritty texture. It mixes easily into the cookie dough and tastes just like real powdered sugar! Other powdered sugar substitutes could work, but may still leave a gritty texture or cooling aftertaste if they are erythritol-based (as most other brands of monk fruit are).
- Sea Salt – Balances the sweet flavor.
- Vanilla Extract – Use a quality one for best taste.
- Almonds – For added crunch and texture. You can substitute your favorite chopped keto nuts (such as pecans, macadamia nuts, or peanuts), or even use unsweetened coconut flakes (though cookies may be more difficult to scoop). If you need a nut-free version, sunflower or pumpkin seeds are the best substitute.
- ChocZero Sugar-Free Dark Chocolate Chips – Optional, but add another layer of rich chocolate flavor and texture. Other sugar-free chocolate chips, such as white chocolate or milk chocolate, would also taste great.
How To Make Keto No Bake Cookies
This section shows how to make keto cookies no bake, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Mix dry ingredients. In a food processor, pulse together Besti, cocoa powder, and salt until uniform.
- Add wet ingredients. Mix in cookie butter spread and vanilla. Process until smooth, scraping the sides of the container as needed. Adjust sweetener to taste, if desired.
TIP: What should the dough look like?
The dough will be dense, but should still feel sticky when pressed together. If it’s crumbly, you may need to add more cookie butter. If it’s too runny, you can try more sweetener and cocoa powder.
- Add nuts. Pulse in almonds until just combined.
TIP: Avoid over-mixing the nuts.
They will not keep their crunchy texture if over-mixed. Stir with a spatula instead of pulsing if nuts are chopped enough but not mixed in well.
- Shape. Line a baking sheet with parchment paper. Use a cookie scoop to gather spoonfuls of dough. Press firmly into the scoop, then release onto the sheet. Use your fingers or a spoon to to shape dough into desired thickness. If using optional chocolate chips, press them into tops of the cookies. (Alternatibely, you can met the chocolate chips and drizzle the chocolate on top instead.)
- Chill. Refrigerate the keto no bake cookies for at least 30 minutes. Store in the refrigerator and serve cold.
- Store: Store cookies covered in the refrigerator for 5-6 days. The cookies may become sticky and hard to pick up if left at room temperature for too long. (You can see in the picture below, they are starting to get soft, compared to the other photos.)
- Freeze: Keep in the freezer for 3-6 months. Freeze the cookies on the lined sheet pan first, until solid, then transfer to a freezer bag. To thaw, arrange in a single layer again on a lind baking sheet. Then, thaw at room temperature or in the fridge overnight before serving.
More Keto Cookie Recipes
Can’t get enough cookies? Keep every bite sugar-free with these easy recipes!
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The recipe card is below! Readers that made this also viewed these recipes:
Sugar-Free Keto No Bake Cookies
These sugar-free keto no bake cookies taste rich, sweet, fudgy, and crunchy, with just 5 ingredients and 10 minutes prep time!
Prep: 10 minutes
Chilling time 30 minutes
Total: 40 minutes
Servings: 12 (adjust to scale recipe)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a food processor, pulse together Besti, cocoa powder, and salt, until uniform.
Add the cookie butter and vanilla. Process until smooth and slightly glossy, scraping down the sides and bottom to make sure all dry ingredients are incorporated. Adjust sweetener to taste if desired. (The dough will be very dense, but should stick when pressed together. If it’s powdery or crumbly, you may need to add more peanut butter, depending on how thick yours is.)
Pulse in the almond pieces until just combined. (Don’t overmix – you want pieces for crunch.) If the almonds are chopped sufficiently but not uniformly distributed, remove the blade and stir with a spatula.
Refrigerate for at least 30 minutes to firm up more. Store cookies in the fridge and enjoy them cold. (They will become soft and sticky at room temperature.)
Serving size: 1 cookie
Nutrition info does not include optional chocolate chips.
Amount per serving. Serving size in recipe notes above.
Total Carbs 7.8g
Net Carbs 2.7g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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