These Chocolate Peanut Butter Keto No-Bake Cookies are a delightful treat with the perfect combination of rich flavors. The use of sugar-free ingredients and roasted almonds adds a crunchy texture to these guilt-free delights. Enjoy after they’ve set in the freezer – a delicious and satisfying keto-friendly dessert!
INGREDIENTS:
- 1/2 cup unsalted butter
- 1/2 cup organic unsalted peanut butter
- 1/2 cup heavy cream
- 1/3 cup sugar-free maple syrup
- 1/3 cup golden monk fruit sweetener
- 1/4 cup cocoa powder
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1.5 cups sliced almonds, roasted
EQUIPMENT NEEDED:
- Medium Saucepan
- Whisk
- 2 x Baking Sheets
- Wax Paper
INSTRUCTIONS:
- Melt and Mix:
- Melt butter in a medium saucepan over medium-low heat.
- Add peanut butter, heavy cream, sugar-free maple syrup, golden monk fruit sweetener, and cocoa powder.
- Whisk the ingredients together until fully combined.
- Simmer:
- Continue to heat the mixture on medium-low until it just comes to a low simmer. Avoid boiling.
- Remove from heat and whisk in vanilla extract and sea salt.
- Incorporate Almonds:
- Stir in the roasted sliced almonds, ensuring they are well-coated with the chocolate-peanut butter mixture.
- Prepare Baking Sheets:
- Set up two baking sheets with wax paper.
- Form Cookies:
- Drop the batter by spoonfuls onto the prepared baking sheets, making 8 cookies per sheet, for a total of 16 Keto No-Bake Cookies.
- Freeze:
- Place the baking sheets into the freezer and allow the Keto No-Bake Cookies to set for at least an hour before indulging.
