3 Three Ingredient Keto Cookies
Keto No Bake Cookies with Nut Free Options
This recipe is designed to teach everyone how to make quick and easy peanut butter no bakes
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Servings: 19 cookies
Ingredients
- 1/4 cup butter
- 60 ml (1/4 cup) coconut milk
- 200 grams (1 cup) granulated monk fruit sweetener
- 4 oz whole pork rinds or chopped nuts with shredded coconut
- 63 grams (1/4 cup) creamy peanut butter or seed butter
- 3 oz (1/2 cup) keto chocolate chips
- 1/2 tsp vanilla extract
Instructions
- Line a large baking sheet with parchment paper. Set aside. Combine the butter, coconut milk, and monk fruit sweetener in a medium saucepan over medium heat. Heat stirring occasionally, until mixture comes to a full boil and the sweetener is fully dissolved.
- While the butter mixture is heating, place the pork rinds in a large food processor. Pulse 2 to 3 times until the pork rinds resemble the consistency of oatmeal. Pour the crushed pork rinds into a large mixing bowl. Add the chocolate chips, and peanut butter. Set aside. Until butter mixture has come to a full boil
- Add the vanilla extract to the pork rind mixture. Pour the boiling butter mixture over the pork rind mixture. Stir quickly until the chips are fully melted and the rinds are fully coated. Work quickly and scoop the mixture out 1 TBS at a time onto the prepared baking sheet. Once scooped allow the cookies to sit at least 20 minutes or until firm. Store leftovers in the refrigerator up to 1 week.
Notes
This recipe yields about 19 cookies. 1 serving equals 1 cookie
1 serving contains about 1 gram of net carbs
Ingredients
- 1/2 cup butter, softened
- 1 cup brown Swerve or brown sugar sweetener of choice
- 2 tsp vanilla extract, optional
- 1 cup almond flour
Instructions
- Line a large baking sheet with parchment paper.
- In a large mixer bowl beat together butter, brown Swerve and vanilla extract (if using) on medium low for 3-4 minutes or until fully combined and smooth.
- Scrape down the sides of the bowl and push all the ingredients to the center of the bowl. Add the almond flour and beat on medium low for another 1-2 minutes or until fully combined
- Scoop dough out 1-2 tablespoons at a time onto the prepared baking sheet.Roll the scoops into tight balls
- If desired you can roll the balls into some sprinkles or cinnamon topping. Use fingers and flatten the tops of the dough balls to form a cookie shape
- Place in the refrigerator for about 30 minutes or until firm. Store leftovers in an airtight container in the refrigerator up to 1 month
Notes
This recipe yields about 22 cookies. 1 serving equals 1 cookie
1 cookie contains about less than 1 gram of net carbs
3 Ingredient Keto Peanut Butter Cookies
This recipe is designed to teach everyone how to make easy keto peanut butter cookies
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Servings: 22 cookies
Ingredients
- 1 cup peanut butter
- 1 cup granulated Swerve or granulated sweetener of choice
- 1 large egg, room temperature
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper
- In a large mixing bowl use a fork and fold together the peanut butter and Swerve until fully combined
- Add the egg and use a fork to stir the ingredients together until fully combined and smooth/ If desired you can fold in up to a half cup of keto chocolate chips
- Scoop the mixture out 1-2 tablespoons at a time onto the prepared baking sheet. Use a fork and flatten the tops of the cookies creating a criss cross pattern
- Bake at 350 degrees for 6-8 minutes or until lightly golden on the sides.
- Let cool on the pan for 10 minutes. Transfer to a wire rack to cool completely
Notes
This recipe yields about 22 cookies 1 serving equals 1 cookie
1 cookie contains about 1.8 grams of net carbs