Keto No-Bake Chocolate Peanut Butter Cookies
A quick, delicious, and healthy low-carb treat perfect for satisfying those chocolate peanut butter cravings without the sugar.
Equipment
- Food Processor
- Medium Saucepan
Ingredients
- 1/2 cup pecans
- 1/2 cup flaked coconut
- 1/2 cup pumpkin seeds (pepitas)
- 1/4 cup butter
- 1/4 cup granular allulose
- 3 tbsp unsweetened almond milk
- 3 tbsp cocoa powder
- 1/4 cup creamy peanut butter
- 1 tsp vanilla extract
Instructions
- Toss the pecans, flaked coconut, and pumpkin seeds into a food processor. Pulse a few times until they are coarsely chopped and resemble a wholesome, oat-like texture.
- In a medium saucepan set over medium heat, combine the butter, sweetener, almond milk, and cocoa powder. Stir gently until the butter melts and the mixture is smooth.
- Bring the chocolate mixture to a light boil and let it bubble for exactly 30 seconds, then remove it from the heat.
- Let the mixture rest for a minute, then stir in the peanut butter and vanilla extract until completely smooth and creamy.
- Fold in the chopped nut and seed mixture, stirring well until everything is beautifully coated.
- Drop the mixture into 10 even mounds onto a sheet of wax paper, gently patting each one into a flat cookie shape about half an inch thick.
- Place them in the refrigerator for 10 to 20 minutes to firm up.
Notes
Nutrition per serving: Calories: 179 kcal | Total Carbs: 4.7g | Net Carbs: 2.6g | Fats: 16.4g | Protein: 4.5g
