No Bake Keto Chocolate Coconut Cookies
2.0g
Net Carbs
4.9g
Protein
11.4g
Fat
3.0g
Fiber
139
Calories
Cooking tip: Two areas of this recipe that could be a bit tricky are first, getting the chocolate mix up to temperature to get a syrup that will set nicely. If you don’t have a candy thermometer or instant read food thermometer, watch and smell the cooking syrup closely to make sure it doesn’t burn. The next sticky point is working quickly to measure out and shape the cookies before the syrup sets. This was not such a difficult task when making just 9 cookies, but if you plan to double the recipe just work as quickly as you can to get all the cookies shaped before the syrup sets. We love the idea of making this recipe your own! Just be sure to keep track of net carbs for any additions or swaps to keep your tracking accurate.
Ingredients:
- 2 teaspoons cocoa powder, unsweetened USDA
- 1/4 teaspoon table salt USDA
- 1 teaspoon vanilla extract USDA
- 4 1/2 teaspoons dried coconut, unsweetened USDA
- 3 tablespoons almond milk, unsweetened FNDDS
- 1/4 cup Swerve sweetener, brown
- 3 tablespoons creamy peanut butter, natural Smucker's
- 1/4 cup dried coconut, unsweetened USDA
- 2 bars Atkins Vanilla Macadamia Nut Soft Baked Energy Bar
- 3 1/2 tablespoons butter, unsalted USDA
Directions:
- In a medium heat resistant bowl, combine crumbled Atkins Vanilla Macadamia Nut Soft Baked Bars, ¼ cup unsweetened coconut shreds, no sugar added peanut butter, vanilla and salt until evenly mixed. Set aside.
- In a medium saucepan over medium-high heat, stir together brown swerve, butter, almond milk and cocoa powder. Bring to a rolling boil, stirring constantly, and cook for 3-4 minutes until mixture reaches 230°F.
- Pour into the bowl with the coconut shreds and mix until very well combined and the chocolate mix begins to lose its shine. Working quickly before the chocolate sets, drop 2 tablespoon mounds onto a parchment covered sheet pan, flattening slightly and topping each of the 9 cookies with ½ teaspoon shredded coconut. Gently press the coconut into the tops of the cookies and allow to set at room temperature for about 30 minutes, or 15 minutes in the refrigerator. Store in an airtight container in the refrigerator for up to 7 days. One cookie as described is one serving.
