Low Carb No Bake Cookies

I don’t know about you but I found myself in a swimsuit when the warm weather hit this past weekend. Standing in front of a mirror looking at myself I wondered what the heck happened! Yikes!! I have packed on a few too many pounds over the last year. It’s not a good feeling. For me, the only way I have been successful in the past in losing weight is low carb/keto style eating.  So I am getting back on track with my keto lifestyle but every once in awhile you want a little snack or treat. These are perfect for that without breaking your ketosis.

Today, I came home from work and made some homemade almond milk to use in morning smoothies. Easy process but what to do with all that leftover almond pulp?  This recipe is perfect for that! Or not if you don’t have any almond pulp. No worries 😉  I give you two options.

Check out how I make these fun, yummy no bake cookies.


First, we wanna melt 2 tbs of butter or coconut oil. Either is good.
Next add your 3/4 cup peanut butter and 4-5 drops sweetener of choice. I use this one.

 

Now add in a 1/2 cup of almond pulp.

 

And then add in a 1/2 cup of unsweetened flaked coconut. Or if you don’t have almond pulp, you can add all coconut….. 1 full cup of coconut instead. I use this coconut.

Mix together well and it will look like this below. If it appears a little to thin, add a bit more coconut or almond pulp to get a thicker consistency. Give it a small taste test. Is that good stuff or what?!! Add a drop more sweetener if preferred. These are not overly sweet.

Now we are going to scoop up a rounded tbs or so and place on parchment covered cookie sheet and flatten into cookie shape. These are good kept in small balls too. This should make about 16-18 cookies for you.

Place in your freezer for 15-20 minutes. Store in container or ziplock bag in your fridge or freezer.
These will be under 5 carbs per cookie with whichever above choices you use.  Nice little low carb snack! Nom…nom…nom!!!!

 

Here is the Recipe:

2 tbs butter or coconut oil, melted

3/4 cup natural or homemade peanut butter

1/2 cup almond pulp *see note below

1/2 cup flaked coconut

4-5 drop sweetener of choice

Mix all ingredients well. Add a bit more coconut or almond pulp if it appears to need thickened. Scoop and drop a rounded tablespoon onto parchment lined baking sheet. Place in freezer for 15-20 minutes. Store in container or ziplock bag in your fridge or freezer.

Enjoy!!

* note- you can use 1 full cup of flaked coconut in place of the almond pulp.

 

Disclaimer

Last updated: June 02, 2017

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