Keto Peanut Butter Chocolate No Bake Cookies
ChefKetogenic.comDifficultyBeginnerServing Size 1 cookie
Servings 12
Net Carbs
- Amount Per Serving
- Calories 130
- % Daily Value *
- Total Fat 12.6g20%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 1g4%
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a saucepan, melt the butter and cacao butter over medium heat.
Stir in erythritol and cocoa powder, mixing until well combined.
Stir in peanut butter and cook for 1-2 minutes, or until mixture is homogeneous.
Remove from heat and stir in coconut flakes.
Drop even spoonfuls of mixture onto a plate or cookie sheet and place in freezer.
Freeze for 15-20 minutes or until cookies are firm.
Note: Store in the fridge.
Ingredients
Ingredients
Directions
Directions
In a saucepan, melt the butter and cacao butter over medium heat.
Stir in erythritol and cocoa powder, mixing until well combined.
Stir in peanut butter and cook for 1-2 minutes, or until mixture is homogeneous.
Remove from heat and stir in coconut flakes.
Drop even spoonfuls of mixture onto a plate or cookie sheet and place in freezer.
Freeze for 15-20 minutes or until cookies are firm.
Note: Store in the fridge.
Horrible! So soupy, there was no thickening it up.
Hi, Gina. The only liquid used in this recipe is melted butter (and cocoa butter if you opt for that option), which hardens as it cools. The recipe calls for a total of about 6 tbsp of butter (less than 1 stick), to about 1 1/2 cups of dry ingredients. Again, the butter also hardens as it cools. There definitely shouldn’t be a soupy texture! In fact, they are pretty thick. Did you maybe miss the coconut flakes?