You guys, these delicious, low carb no bake peanut butter cookies are melt in your mouth scrumptious, and are one of the ultimate low carb recipes for dessert!!
Miracles do happen, friends – salty, sweet, crunchy, this is one of those low carb cookies that satisfies every craving! PLUS! You won’t believe how fast it is to throw together a batch of these low carb desserts.
Wondering about the flavor? They’re the perfect combo of my traditional low carb no bake cookies and my low carb peanut butter cookies.
Let’s just say you’re going to want to make them in bulk, because they have a tendency to, ahem, disappear. Let’s start!
What I Love About This Low Carb No Bake Peanut Butter Cookies Recipe
These low carb no bake peanut butter cookies are healthy snack GOALS!:
- They’re fast and easy! Got 20 minutes? You have time for these cookies!
- The ingredients are inexpensive and easy to have on-hand anytime you want to whip some up.
- So versatile! You’ll see what I mean below…
Recipe Notes
This recipe is as easy as it is mouth-watering…
Ingredient Notes
Low Carb Peanut Butter – Make sure you get low carb peanut butter by simply checking the label and make sure no sugar has been added to the product.
But you do have the choice between crunchy and creamy, depending on your preferences. I like the crunch factor myself, but you do you!
Shredded Coconut: Make sure you get unsweetened and shredded!
Erythritol: This sugar substitute is my favorite of the keto sweeteners. It doesn’t metabolize in your blood stream, so while it’s sweet, it doesn’t affect blood sugar levels and has zero carbs!
My preferred brands are Lakanto and Swere.
Low Carb Protein Powder – Make sure you like the flavor of your protein powder! My preferred product is ISO Pure protein powder, which is a whey-based protein — we can’t stand the taste of pea protein powders.
Also, check out my guide to low carb protein powders, as protein powder is another one of those ingredients that can be full of sneaky sugar!
Storing Tips
Because of the high amount of soft fats in these, like the peanut butter and the butter, it’s a good idea to keep these low carb no bake peanut butter cookies in the fridge in an air tight container for the best consistency.
Can You Freeze Them?
The real trick to freezing these tasty little jewels is having any left… but seriously, just place these on a parchment-lined cookie sheet in the freezer for a few hours, then transfer to an airtight bag to store for longer periods. Perfect!
Serving Recommendations
We love to eat these low carb no bake peanut butter cookies on their own (they make GREAT hiking snacks!).
But if you’re looking to fancy it up a bit, you could always serve them with some low carb ice cream! Low carb chocolate ice cream and these PB cookies are a match made in heaven!
Recipe Variations
There are SO many unique ways to customize these healthy no bake cookies!
- Use a different kind of nut butter! Use almond butter (ala almond flour peanut butter cookies), macadamia nut butter, or sunflower seed butter.
- Switch up the nuts/coconut in these cookies for your fave. Like macadamias or pecans.
- Stir in some freezer dried/dehydrated low carb berries. These are easy to find at Trader Joes.
- Add some chocolate. There are many ways to do this — try mixing in some sugar free chocolate chips (kinda like low carb chocolate chip cookies) or sugar free white chocolate chips. You can also swap the vanilla protein powder for chocolate, or dip your formed cookies in melted low carb dark chocolate!
More Low Carb Cookies Recipes
If you can’t get enough of these healthy cookies, try these scrumptious versions:
- Almond Flour Shortbread Cookies
- Coconut Flour Cookies
- Breakfast Cookies
- Almond Flour Chocolate Chip Cookies
- Almond Flour Sugar Cookies
Low Carb No Bake Peanut Butter Cookies
Print Recipe Pin RecipeIngredients
- 1/2 Cup Low Carb Peanut Butter unsalted
- 2 Tablespoons Unsalted Butter unsalted
- 2/3 Cup Swerve or Lakanto (see sweetener notes below) granular
- 1/4 Cup Low Carb Protein Powder vanilla
- Pinch Kosher Salt
- 3/4 Cup Coconut Shredded unsweetened
- 1/2 Cup Roasted Peanuts unsalted + chopped
Instructions
- Prepare a baking sheet with parchment paper.
- Melt Low Carb peanut butter (1/2 cup) and unsalted butter (2 tablespoons) together in a bowl — this can be done in the microwave or using a double boiler. Use a rubber spatula to combine.
- Add erythritol (2/3 cup), protein powder (1/4 cup), and salt (a pinch). Stir until fully incorporated.
- Fold in unsweetened shredded coconut (3/4 cup) and roasted peanuts (1/2 cup) until thoroughly coated.
- Use an ice cream scoop to form cookie mounds on your baking sheet.
- Place cookies in the fridge until they harden (about 1 hr) and enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
- Use a Tablespoon to make smaller cookies, if you’d like to cut the portion size down.
- The nutritional information is based on 1 cookie, if you make 8 cookies using this recipe. If you're calculating your net carbs, there is about 1 g erythritol (sugar alcohol) per cookie, leaving 4 g NET CARBS / COOKIE:
