No-Bake Keto Peanut Butter Chocolate-Covered Cookies

These incredible no-bake keto peanut butter chocolate-covered cookies are perfectly sweet and have the most delicious combination of peanut butter and chocolate. When you’re sweet tooth is begging for a treat, these easy no-bake cookies are only 5g net carb!

Peanut butter and chocolate go hand in hand, and I’m always reaching for them together. They have been curing my cravings for years, and when you taste this peanut butter no-bake cookie recipe, you will quickly see why. When the satisfying cookie hits your tongue, it practically melts in your mouth.

Whether I’m hosting a get-together or going to a friend’s house, I love to have a low carb dessert option available. There are so many people who eat a keto diet nowadays, and the non-keto eaters won’t even notice the difference. So these peanut butter keto cookies are on my radar a lot when I need to make a dessert to feed a crowd.


  • Coconut Flour: If you haven’t used a lot of coconut flour yet, you should. It’s loaded with fiber and MCT’s and is a great alternative when you are cooking gluten-free.
  • Almond Flour: Using almond flour is a staple when you eat low carb. Plus, it tastes wonderful in many recipes, including these easy keto peanut butter cookies.
  • Stevia Extract: You just need a little bit of stevia extract to sweeten these cookies perfectly. You can use it in all sorts of recipes, so it’s great to have on hand.
  • Salt: Just a little sprinkle of salt is all you need!
  • Creamy Peanut Butter: The texture of the creamy peanut butter with the chocolate is out of this world incredible. You need to try it because it’s that good.
  • Sugar-Free Syrup: I use this sugar-free syrup for all sorts of desserts. It’s so good and enhances the flavor of this no-bake chocolate dipped cookies.
  • Sugar-Free Chocolate Chips: The chocolate chips are melted and become the chocolate coating on the cookies. Not only does it taste amazing, but it also gives the cookies a gorgeous look too.
  • Coconut Oil: When it comes to keto desserts, coconut oil does it all! It gives you healthy fats and melts beautifully with chocolate.


These no-bake cookies are so easy to make and are practically effortless. The only part that takes a little bit is letting them chill, but it goes fast. To start, you should mix both flours, stevia, and salt in a large bowl. Once combined, add in the peanut butter and sugar-free syrup.

Using your hands, you need to form the dough into a tube shape and use a knife to cut off slices that are approximately 1/4 inch thick. Feel free to make the dough into all sorts of shapes or leave them as circles. Refrigerate the cookies while you melt the chocolate and coconut oil.

When the chocolate and coconut are ready, begin dipping both sides of the cookies in the mixture then refrigerate them on a baking sheet.

The peanut butter cookies should chill in the fridge from 30 minutes to an hour. The chocolate should set up, and you are ready to devour them!


As long as you keep the keto cookies in an airtight container, they will last 1-2 weeks. Or you can freeze them for up to 6 months. Keeping them airtight and away from heat is the most important part of storing the cookies.

No-Bake Keto Peanut Butter Chocolate-Covered Cookies

These incredible no-bake keto peanut butter chocolate-covered cookies are perfectly sweet and have the most delicious combination of peanut butter and chocolate at just 5g net carbs each!
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Course: Dessert
Cuisine: American
Keyword: cookies, dessert, keto, peanut butter
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill In Fridge: 30 minutes
Total Time: 45 minutes
Servings: 16 cookies
Calories: 101kcal



  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/4 teaspoon stevia extract
  • pinch salt
  • 1/3 cup peanut butter (creamy)
  • 1/3 cup sugar-free syrup (or any keto-friendly syrup)

Chocolate To Cover Cookies

  • 1/2 cup sugar-free chocolate chips (or 3 oz)
  • 1 tablespoon coconut oil


  • Add the coconut flour, almond flour, stevia, and salt to a large bowl and whisk to combine. Stir in the peanut butter and sugar-free syrup. This should result in a firm dough.
  • With your hand make a tube form with the dough of about 2 inches wide and 6-7 inches long, using a knife cut slices of about ¼ inch thick. (At this point, you can even shape the dough into whatever shape you'd like for different holidays.)
  • Place the cookies in the fridge while you prepare the coating.
  • In a small bowl add chocolate chips and coconut oil, microwave in intervals of 30 seconds, stirring every time until chocolate is melted.
  • Remove cookies from the fridge and dip each one in the melted chocolate, flip it to cover it completely with chocolate, and with the same spatula take it out carefully and place it back to the baking sheet, repeat the process with the rest of the cookies.
  • Once all of the cookies are covered in chocolate, bring them back to the fridge for another 30 minutes to 1 hour or until the chocolate is firm.


Keep cookies in a airtight container in the fridge, you can also keep them out as long as it is not warm.
You may use any other artificial sweeteners such as monk fruit and/or allulose just keep in mind the quantity will change but the recipe shouldn’t be affected.


Serving: 1cookie | Calories: 101kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Sodium: 33mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Calcium: 10mg | Iron: 1mg
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