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Keto No-Bake Chocolate Peanut Butter Cookies

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Rich, fudgy keto no-bake chocolate peanut butter cookies packed with pecans, coconut, and pumpkin seeds. They are quick to prepare and require only a short chill to set.

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

  1. Add the pecans, flaked coconut, and pumpkin seeds to a food processor. Pulse a few times until coarsely chopped with an oat-like texture.
  2. In a medium saucepan over medium heat, combine the butter, allulose, almond milk, and cocoa powder. Stir gently until the butter melts and the mixture is smooth.
  3. Bring the chocolate mixture to a light boil and cook for 30 seconds, then remove from the heat.
  4. Let the mixture rest for 1 minute. Stir in the peanut butter and vanilla extract until smooth and creamy.
  5. Fold in the chopped pecan, coconut, and pumpkin seed mixture until evenly coated.
  6. Drop the mixture into 10 even mounds on a sheet of wax paper. Gently flatten each mound into a cookie about 1/2 inch thick.
  7. Refrigerate for 10 to 20 minutes, or until the cookies are firm and set.

Notes

  • Keep the cookies refrigerated for the firmest texture.
  • Natural peanut butter may produce a softer cookie depending on its oil content.
  • Store leftovers in an airtight container in the refrigerator.

Nutrition

Find it online: https://yumfamilyrecipes.com/keto-no-bake-chocolate-peanut-butter-cookies/