No-Bake Keto Almond Butter Cookies are the perfect low carb snack at just 1.5 net carbs per cookie! These no-bake treats are perfect for keto meal prep!
These amazing almond butter no-bake cookies have become a favorite in our house! While I love the peanut butter version, I have always loved the flavor almond butter has, especially when paired with chocolate!
I first made a smaller peanut butter version of keto no bake cookies on my other site. They have been a huge hit!
These almond butter no-bake cookies have the same qualities of your old favorites! A fudge-like chocolate base that is made with coconut oil, creamy almond butter of your choice, keto-friendly sweetener, and cocoa powder.
Instead of oats that are full of carbs, we use a mixture of unsweetened coconut flakes and hemp seeds. I think you will be surprised how well the coconut flakes and hemp seeds substitute for oats. Because neither one has a very strong flavor, but they keep their texture or “bite” well so they work well as a low carb oat substitute.
Ingredients in Keto Almond Butter Cookies
For this easy no-bake keto dessert, you’ll need the following basic ingredients:
- Coconut oil
- Almond butter
- Cocoa powder
- Keto-friendly sweetener
- Vanilla extract
- Unsweetened coconut flakes
- Hulled hemp seeds (aka hemp hearts)
- Sea salt
How to Make Keto Almond Butter Cookies
These low-carb no-bake cookies are a breeze to make! Here are the basic steps:
- In a sauce pan, combine the coconut oil and the almond butter over medium low heat.
- As the mixture begins to melt, stir until well combined.
- Stir in the cocoa powder, vanilla, and the sweetener.
- Increase heat to medium. When the mixture has melted and the sweetener is smooth, remove from heat and stir in the coconut flakes and the hemp seeds.
- Set aside and allow mixture to cool slightly.
- Carefully spoon into silicone muffin tins until 3/4 full. Sprinkle with sea salt
- Freeze for 15 minutes until set.
How Many Net Carbs Are in Each Cookies?
If you use a standard muffin tin, you are going to get about 24 cookies. In that case, the cookies come to 1.5 net carbs each and it makes for a very filling dessert.
How to Store Almond Butter Keto Cookies
I store my almond butter no-bake cookies in the freezer and allow them to thaw for a few minutes before eating. I love having a quick and easy low carb snack when my sweet tooth calls!
Tip for Making Keto Almond Butter Cookies
- For these low-carb no-bake cookies, I use a silicone muffin pan to keep them uniform. A silicone muffin pan is preferable because it is flexible and nothing sticks to the pan so these cookies just pop right out!
- For this recipe, I made the keto no-bake cookies a bit larger so one cookie is quite filling. Feel free to use a mini muffin pan instead, if desired.
Other Easy Keto Desserts:
Just in case you are looking for other ways to satisfy your sweet tooth on keto, I have shared some of my very favorites! While these Keto Lemon Bars are a big hit in my house (and perfect for Spring) you might also love these below:
- Keto Cranberry Cheesecake Bars (5 net carbs each and amazing!)
- Keto Chocolate Chip Cheesecake Bars (2.4 net carbs each!)
- 3-Ingredient Keto Fudge (2 net carbs each)
- Keto Lemon Chia Seed Pudding (two flavor options here, my favorite is the blueberry lemon)
- Double Chocolate Cookies (3 net carbs each)
Keto No Bake Almond Butter Cookies
Keto No Bake Almond Butter Cookies are the perfect low carb snack at just 1.5 net carbs per cookie! These no bake treats are perfect for keto meal prep!
- 3/4 cup coconut oil
- 3/4 cup creamy low carb almond butter
- 1/4 cup unsweetened cocoa powder
- 1 cup keto friendly sweetener such as Swerve or Monkfruit
- 1 teaspoon vanilla extract
- 1 1/2 cup UNSWEETENED coconut flakes
- 2 tablespoons hulled hemp seeds, also called hemp hearts (you can use an extra 2 tablespoons of coconut flakes if you don't have this. I like the mixed texture and it adds a bit of fiber)
- sea salt for topping
- In a medium size sauce pan combine the coconut oil and the almond butter over medium low heat.
- As the mixture begins to melt stir until well combined.
Stir in the cocoa powder, vanilla (if using) and the sweetener.
- Increase heat to medium. Stir the mixture occasionally as it melts. When the mixture has melted and the sweetener is smooth (no visible granulars) remove from heat and stir in the coconut flakes and the hemp seeds.
- Set aside and allow mixture to cool slightly.
- Carefully spoon into silicone muffin tins until 3/4 full.
Sprinkle with sea salt
- Freeze for 15 minutes until set. Remove from tins and store in an air tight container in the freezer.
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Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 140Total Fat: 14gSodium: 19.2mgCarbohydrates: 3.1gFiber: 1.6gSugar: 0.8gProtein: 2.3g
The picture looks sooo good. Mine is lighter and worse, does not stay together. I’m hoping I’ll be able to get them out of pan..silicone..
Judie, did you miss the step to freeze them? The cookies have to be frozen to set. We make this once a week they come out perfectly.
Could chia seeds be used instead of hemp hearts?
Hi Molly I think that would work perfectly 🙂
These are fantastic! I love the addition of hemp hearts. The texture is what really makes these satisfying. I can see I’ll be making these a lot! Thank you~
I (accidentally) made these with a monk fruit stevia blend and used a half a cup. So good!
Thanks Stacey I’m so glad you enjoyed these!
Can you tell me what size of muffin silicone pan did you use. The nutrition info is for what size
They look delicious, and i just made them. They are chilling4 in the freezer as I write this. I just rewatched the video, and my mixture was not creamy and did not pour into my molds like yours did. Mine was more of a loose, but dry consistency. I just reread the measurements & steps, and I followed it all correctly. I am crossing my fingers that the freezer step will “glue” it together, otherwise it will be dry and crumbly…but still probably taste good. Please let me know where you think I could get the consistency to be like yours.
Hi Jamie, it just sounds like the temperature may have been too high or you cooked it too long. When melted the ingredients are very smooth and pourable.